Chocolate Desserts by Pierre Herme

150 Pages·2001·53.81 MB·English

by  Dorie Greenspan

PIERRE HERME

ritten by DORIE GREENSPAN
CONTENTS

Chocolate Cakes Plain and Grand = 7
Chocolate Cookies Simple and Sophisticated» 59
Creamy, Crunchy, Nutty, and Fruit Flleé Chocolate Tats. «95

Pudding, Creams, Custards, Mousses, and More Chocolate Desserts = 12]

Truffles and Other Luvurious Chocolate Candies =

ce Cream Scoops, Coupes, Suncaes, Splits, and Other Fo

Hot and Colé Chocolate Drinks » 201

aseRecipes = 2B

Dictionary of Terms, Techniques, Equipmert, and Ingiedients = 263
ACKNOWLEDGMENTS
soon a8 Pierre and | started

frst book, we started talking about choco

evitcinpetiblev stot 46\ talk -abeut

horalers aa the mythical andt has een that was for more san two thousand years

Called de “fruit of tne gods” — dhat’s te tannin of ve aaient Greek
1 or the

w senus of cacao, theobroma, from which chocolate is derived —

tribes the Olmaces, Mayans, ‘Toles, and Aztees): the exclusive treat of royalty

to the present. an in

nid; and, from 1760, when rely-toreat close Lars Leva sable

sens that has captured the imagination of everyone from

on wiry chefs ad conoisseurs tw sybarites, sophisticates, and

te maker

generation after generation of kids wanting an ater-schoo! nibble
And it is a mysterious ingrient. Just looking a a chocolate bir relly you

lites. You cau’ td bar ia your land wc

nothing of its bundle

know that it can be turned into a voluptuous mousse, shar ie will eillIasuri-

‘oly to make ier coca and sorbet, oF that it will mel: into seueo, mel with

cream to make ganache, or mix with butter to make a smooth snd glossy gle ze

fava cake

This novan exaggeration to sty that chocelare cam be magical in the hands

of master, And Pierte Hera is 0 master

Now thirty-nine, Pier: has been a pastry chef
Intodction

‘hou he claims he-was born one. From earliest childhood, Picerekunew that he

onl he a pasty lef, a his father his grandfather sud his sreat-gandfather

wore before hits, Tha

Dowame Frances fn

ost pastry cel, its a

spocted and mos innovative (aswell sits most widely imitate sa testament
‘his pacsion forthe mete. its art and its era, all of wach you'll come t

erst and relish as you ake Pern choclate desserts at bone,

For thitenlleton, Piers has created more tha one hunted recipes that
offer roandess variations of use, texture, and temperature, the “Three Te
Pers so delicately alenons If there isa secret wo che sensuality of Pierne’s
sssets bie inticate refneaent of these ements may just be it, Surely itis
what makes all of Pierr’s desserts such a pliasure to eat

Whether yon make the spl

wrolae tulle, dhe Black-on-Black (page
150), a bite-size ball of bittersweet sunache tossed in dark
simple Apricot nd Gis

the equally
Chocolate

al Cake (page 3), a dense chucolate
sake this both eweet and wang a chic ie desert such a he rple Cre
tee 140). individu ramekins layered with expres

d me bul, rieh chive
cheer and pure onmetcoe whipped crea: a cup of Frenchestyle hot

Ha, bats 503) a teau de résistance, such as Pasir Sucré (page 53)

hich is 4 varation in five pars f
five parts om the pair suer. or sweat pleasare, af milk

Ahocite, ou wl a
‘states — le and cold, creamy an

chewy, bittersweet and: here al

: set, dark, mil, and whit,
With these recipes, yon wil ind
hovolte, erations ike

in dosserts that are totally andl invensely

Piers Grand Chcolate Tart {page 109), with its

iuche fling, and hidden layer of chocolat
And you wil find sweets in which choc “ARE SUBSE DIRT

chocolate crust, chocolate

‘omingin atthe ent provite an acces

ei sige and dppped al
‘eam, auc then dhrialel with hu

with textures, aad his alway
and chocolatyness,
Even if your kite

Aefully on

N expertise extend

alder ends oly 30 bron, you wil il won

" mike with ease and coniidence, iucluding

Per

late Sparklers (page 67), ey
£5), atic, velvety sound 9

"|"

‘ane pudding: erulles andl caramels (the sole Chocolate and Lemon Carsanels,

109, ave remarkable): sir pusiding (jes 125) of exquisite cxeansin

Warn Chocolate andl Rasplery

a

Taf cakes: exeeprional tarts (start with

97, aml wor your way throu the chapter): andl i many. my

Tat, pa
‘thors thatthe range and quality of what ys can turn out aey bod to eee
age you to try more, Audi as you're wurking, you need a lite adview onan ie
aredient, further explanation ofa teenie, some information oma baking pan
‘yea definicion of a wen, youl ud everything you nes wo keep you going it she
Dievienary. a ehupter thar is part glossary. par dessert pine.

Of course if you have just ile more experience in te pastry kitchen, this

jon will offer even more surprises. For those whe arsasure the class,

209} filled with chocolate pastry er atl finished witha sick 0 che

Cake {page 11), embellished with bor kirslr

?
lane glazes his Black Bor

flavored vanilla and chocolate whipped cream aul stulded with cherties that

t been sonked in spiced ports and his mille-fvilles — one made with

ie pluin puff pastry (page 47), the ater have an caramelized chore
0) — whic are ubuve coparison
1 frm the ealletions Pie-e

lave ptt pastry (age 3

Then there are the new desserts, the ones eu

introduces twice your the way couturiens show theiesenson’s fashions. To tate

ro “the Picasso

the des 1 prompted Figte magazine to crown Ps
nny.” make the whimsiral Nurella Tare (page 119). whose silken chore lin

rest on 4 thick yer of strsight-fno-the-supermarkecsbelf Nutella a spread
fof hazelnot butter and milk chocolate, Is 4 childhood favorite made extremely

idee the Chocolate, Coffee, and Whiskey Cappcein

owns up. Or en

146), brine mix of dark, sip-thruugh-your-teth chocelate pusling, frozen

and serapedl expre
‘rear, a dessert that isa textionk lesson is how Pere phiys wit dhe “Three

ecavkly chocolate lace cookies

"Ts And don’t overlook his mongatines (page #2),
1s of crushed caflew

+ extra crunch and even more flavor Fav tiny

Best ofall, your homes desserts wil iy

inthis book, among them tocipes Pierre created for his pdvsseres in Paris unl

“Tokyo, for famous restascants in Europe. forshosin the United States, al for
rn translated, written, and tested for

gral celebrations here and abend, has
the American hoase kitelen, This means that each tine yout make one of these

wipes, you can be certain i wll deliver the fall measure of Pierre's talent antl

the fall pomise of chovolate's magie

Norte ofthese reciprs is heyond the ra

e ofa committed anatent, although

har ober. But ao matter

some are inure cumples and more

lntaduction xi
Intoduton

which ripe you choose, we suguest you read it drag at ust once (eww i

bri

Deore setting w week and shat you de asthe pres do al hi

allot the

ingredicat= you need measured ana the ready. If you're working on u recipe

with several elements, check 1 s# if you cam make one or twe of thes ahead —

ofthe recipes inchide do-ahead notes and information on keeping. And, if
you fave any questions, um the Dictionary or check the ehepter of Base
Recipes. Everything you nevd to be succecful isin the recipe, the Dictionary, or
the Base Recipes. All you need to do is follow the instructions. then savor your
coompishment

Tes are grand plaisir tha, Piere and Lofft thes

ipes to you, We hope
they wil bring you and all those with whom you share them ss ua pleasure as

the beo

usin eating the for yon,

Donn. Gansxsray
New Fark City

wea

CHOCOLATE CAKES
APRICOT AND
GINGER CHOCOLATE
LOAF CAKE

1 isis a dar-as midnight chocolate cake that

Chocolate Cakes Plain ae Gand
+ !%ounces 55 gram) drained sem ginger, eu
+ Tsticks plas tables
mele aco

V Gonter «rack in the oven and pret the ven to 350°
9 £3. S-inch 28-cm) loot pan and place the pa «
sheet urrwu regular baking sheets stark

1. Sift ogetier the for, cocoa, sid hoki

¥ Weng ato 1 eup (250 grams) waver tothe boil, Addai
a fom the heat, an sak the spricos
‘9 soften and pam. Drain and pa the
cet aside

the a eats Sn, fa
epic ihe pal wih de a
ih nd teat 8 (Oman
son —e hae lo
‘ueks as it spins. TR
Sec te arse load
tke te dy faedans Cana
ter is homogenous. chen renuee. ‘the bos ce

4
he ingredients have

ley rubber stl ld frites
sud ginger, then geutly fold inthe meh
6 Tarn the batter iit

de epricots, th
lute,

‘minates, or wat a slender kate
Wakes 8t0Oseings lean. (The cake will e

KEEPING: Wiappecin cerust, then run a don Mich
plastic and stored a roo a heat sd nated
fom cue tents) I the cle shanna

tempat thecal il cakes have a tendency t darken around the gy Pe BEY — chocolan
emai nit frat east. lui fil tt fer the last 20 1 30 inate > EH cosy worn
Sd wares, 1. Remove he cake fom thane and ee "

itwilkep athe fore mol Fe Can OU mk

‘reevee for 3 month. om the rack, 3

4 CHOCOLATE DESSERTS BY PeRae HERME

—————___@,\@yg.

an insulated bai
ene on top of the other: set aside

Power, and set this migture aside

for ¥ mine tin
1 weenugh oor an very any to make. led the ingredient ae o rudimentary {dl

Apricots dry between poy
p

"0 can pulverize the paste anc

isto the bow ofthe miner) Add
tes after each aul
Dent, inerease the mixer speed to

ommaise and the whisk i

eld the xing uni combine,
60 low speed nil
I fom the mixer Workin

* chocolate chunks.

st stans to develop a
er lengthiee down the

SULY’S CAKE

Terre and Fréerik erm’ frend Suy alatin
ie a runway model, a cookbook author
and the inventor af this hesurioly soft
veh eake, the kied tlie in America
tight he given a name like Choeclate Deradence, The cake is speeteeulasly

r

that you Tae co wonder bw ia be qo, One

the bakers basics), and dhe method so simple (irs a erean-the-buttera

ith the half pounel ot so of highest-quality chorus (orc skimp on the qual
ity) anul the just-right baking — the eenter remains ever so slighily wet

‘= AC home, my wife, Frick, nd serve this ak wth girger ice ren,
lightly sneetesed wripged cam, o Vail Creme Anglaise (ge 27)

Sometines ae make he cate with aspbenties, putting thin lyr of attr
‘over the bottom the pan, resin ve fresh aspbstris, than covering Ce

bervies wth btte, PH

late, preferably Vashon Cananaja,

fiely chopped

sels (9 ounces 254 grams) ali bter, fron

1 oup (00 grams) sugar

= ata mpe

lespoon (70 grams all-purpose Baur

1 Cantera rack in the oven snd preheat the oven 40 350°F (180°C), Hater a

that is a east 2 his [3 om) high, line the

‘9:inch (24-01) nnd cake
bottom with parchment paper, bater the paper and dust the inside the

mn set the pan aside

ih Moar; tay ott exe
pan wit .

1 Place the choeslate in a heatpronf bowl oser —not touchiny

water and heat until the chocolate is melted: ar miele the clwrulate in

tniezowave oven, Ser the chocolate ase ro eook it should fel only just warm

tothe touch when you mix it wth the et ofthe ingredient
1 Paethe busted sngarin he bow! af mn fed withthe padi attach

am seed for about 4 minutes, scraping down the

ment and beat om

(hea ate Che Pao and Grand
ois 8 teaser,

en
‘apedinslaicanceg
"om tenpete ein the
"eget foro Ay

Theale canbe

frown toamant,

ses the bow feat wnl the buner i

uy and the
bend into i, Ad the

wall
Heat time, beating for about 1 minute ap

<0 elton. Reduce ce ser pee

our in the cooled ehecal
jst unin

'Porited. With the mixer stil on low.

‘he fou
taetsontremili deappeas tothe bones Alternatively, you can fal in

pelt fhe Gos vitkarubber esa You'l have a thick, smooth, satiny
hater that ok ke ol ving
Scrape th H the top, and slide the pan into the

2610.28 inate, or uml enke va, slightly ad the wp
PRB Toto may aa,

Stn the centers when

‘Sethe hae wl on

it and the cake may not k
OW tes the cake by in

+ knife ino the

Bly teak with batter, whichis wher om

ill icin the erie

for an hour oF two to
St eirove the parchment, and i
Be He wun, Aly i cate

stcig and serving
CHOCOLATE
ECLAIRS

IE hese ate the same eclairs you see diplayed
in pastry shop cases all ver France
they're s. Made. from

‘ream pu cong fille with eh
cally classic classic
Jive

pastry eream — which isn

the origin ad varilla
ream) — and given w liek

laze, dhey't 6 tuels a eat fr selon
ids for sophisticates,

‘= For variety ill theca wit Chocolat
some chopped toasted ruts

hipped Cram page 35) ane ad

tlmanes or macdamias~ far au You have
very unclssc but vey dios lait. mF

THE ECLAIRS

+ Grex Patt Dou

9), st made and it arm

L. Position the racks ta divide the

ad pretest te ove to
25°F (190°C

Line evo baking sheets with parchment paper and keep
Aho sls at hand

Spoor the warm crea pull ch 4 large pastry bug fined with
) plain tip. Pi

nat 11 ex) lng

120 (0 28 Geluirs.

ind bake for 7 minutes, eon slip the
leaf a wooden spon int thc

That it remains lightly ajar, When
fave hake for 12 nin

> bake for another & minut

olden, and frm, (The total

0. (The elie
‘ean be keptin coo! dy: roam for several hours before filling)

Chaclate ates Pir and Grand 9