Chocolate Desserts by Pierre Herme

by Pierre Hermé and Dorie Greenspan

Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0316357413
• ISBN13: 9780316357418
• Release Date: September 2001
• Publisher: Little Brown and Company
• Length: 304 Pages
• Weight: 3.30 lbs.
• Dimensions: 1.0" x 8.8" x 11.2"

Customer Reviews

Even Better Than Cocolat, This Book is the BEST!

I can't imagine how anyone could call this book a waste of money! When I read through and tried the recipes in Cocolat, I was pleasantly surprised. When I received this cookbook, I was in Heaven--I couldn't put it down! I've tried several recipes from this book and, being a typical home baker, I had no problems with any of them. Yes, a few of them may take more time than others, but if you want quick and easy, go to Betty Crocker...Each recipe was clearly and concisely presented. The few recipes that need special ingredients are the most intriguing! Who doesn't want to try something new and different? In fact, the author recommends Nutella if you don't have or want to deal with hazelnuts!The Chocolate Macaroons were a treat one would die for. If you love chocolate, and I mean GOOD chocolate, you can't pass up this book. Because Cocolat contains many other recipes besides chocolate recipes, I much preferred Chocolate Desserts for its chocolate intensity and inspiring recipes.

Terrific book

Contents. Cakes: Loaf cake,Suzy cake, St. Honore cake, eclair, black forest cake, chocolate meringue cake, puff pastry w/chocolate cream and with orange cream. Cookies: cigarette cookies, macaroons, florentines, financiers. Tarts: chocolate fig tart, nutella tart, pecan tart. Puddings: rice pudding, coffee/whisky cappuccino. Candies: regular truffles, caramel truffles, nut truffles, candied fruits, passionfruit/milk chocolate truffles. Ice cream: Different ice creams, banana splits, sherbet, ice cream sandwich with meringue. drinks: variety of hot chocolate.I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook. One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want.This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).

Absolument Delicieux, Decadent, Mais Non Difficile!

While the photos in this wonderful book are enough to make your mouth water, reading the fantastic descriptions will force even the most uninventive baker to hop in his/her car down to the nearest gourmet specialty shop and purchase a supply of Valrona's sumptuous dark chocolate, parchment paper and a fun assortment of accoutrements that would please the most well-turned out pastry chef. Those who have never used a pastry bag, need not panic; the results are well-worth the process. The recipes are fun and fantastic, the tastes, subtle and the step-by-step directions, complete with Pierre's sidebar tips and suggestions, foolproof. The book is divided into different sections focusing on Cakes, Cookies, Tarts, Custards/Mousses, Truffles/Candies, Ice Cream/Frozen Desserts, Hot and Cold Drinks. The book is prefaced by a brief essay on what you can expect from the book and finished to perfection with Pierre's base recipes and a dictionary of terms, techniques, equipment and ingredients with a source guide. I especially enjoyed concocting Pierre's Chocolate Macaroons, the Financiers, and the Moist and Nutty Brownies. The total chocolate experience of the Original Hot Chocolate is Proustian, (with or without the madeleine)reminiscient of that served in a Parisian specialty shop in a tiny cup. The books presentation alone would make a lovely gift even for the coffee-table brand of patisserie chef, but for those who are a little more adventuresome, there is much pleasure to be derived from this little gem.

Chocolate -- What Could be Better?

This is a book of French-style recipes brilliantly worked so that an American home cook can make them. What could be better? I love French desserts and French chocolate -- what's not to love? -- and here I have the best of that world but carefully presented with American ingredients and familiar cooking techniques. Herme is a master chocolatier and master baker and some of his recipes are long and involved but Greenspan makes sure they are clear and easy to follow. She even points out when something can be made ahead of time. This is a valuble addition to my library -- to anyone's cookbook collection. If you love to bake, love chocolate, and appreciate good cookbooks, this is for you! Thank you, Pierre and Dorey.

Sublime

This newest collaboration between Pierre Herme and Dorie Greenspan is simply suberb! There's something for everyone from easy cookies and loaf cakes for everyday to elaborate cakes and tarts for special occasions. I don't think "Susan" is truly into baking (or chocolate!) because I find the Greenspan-Herme "formula" to be a winner here: incredible flavor combinations (Apricot and Ginger Chocolate Loaf Cake!), perfect techniques, and detailed, easy-to-follow instructions. Yes, you may already have recipes for some of these, but try Herme's versions and you'll understand why he's touted as one of the best pastry chefs worldwide. And if that Gateau St-Honore photo isn't inspiring, I don't know what is.