description
astries from reknowned pastry chef Pierre Hermé.
Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Pâtisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products.
What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.
He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Cowritten with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons...
Pierre Hermé's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure.
Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Pâtisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products.
What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.
He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Cowritten with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons...
Pierre Hermé's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure.
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