Chocolate Desserts by Pierre Herme

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In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate!

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Boston, Massachusetts, U.S.A. 2001 Hardcover New 0316357413. FLAWLESS COPY, AVOID WEEKS OF DELAY ELSEWHERE. --clean and crisp, tight and bright pages, with no writing or ... markings to the text. Read more Show Less

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Overview

In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate!

Read More Show Less

Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Do you like your chocolate hot or cold, creamy or crunchy, bittersweet or sweet? If your answer is simply yes, run -- don't walk -- toward this beautiful book of chocolate desserts. Pierre Hermé, whom Vogue magazine has dubbed the "Picasso of pastry," returns with a second dessert cookbook, this one specifically devoted to the glories of chocolate.

In these 100 recipes, all tested for the American home kitchen, Hermé and his collaborator, Dorie Greenspan (author of Baking with Julia), cover the waterfront of chocolate desserts, from cakes, cookies, tarts, and mousses to truffles, ice creams, frozen desserts, and hot and cold chocolate drinks. Hermé, France's premier pastry chef with patisseries in Paris and Tokyo, takes classics like a simple chocolate loaf cake and gives it a new twist with the addition of small cubes of diced apricots and intensely spicy stem ginger. Or he'll take a Black Forest Cake over the top by adding kirsch-flavored vanilla and chocolate whipped cream, and studding it with cherries soaked in spiced port.

Hermé introduces new dessert collections twice a year, much as fashion designers do. Some of the stars included in this book are the much-praised Nutella Tart and the Chocolate, Coffee, and Whisky Cappucino, described by Greenspan as "a brilliant mix of dark, slip-through-your-teeth chocolate pudding, frozen and scraped espresso-and-single-malt-Scotch granité and a dollop of whipped cream." Phew!

The authors note that the recipes are not beyond the range of the "committed amateur." Certainly there are easy recipes like the Black-on-Black truffle or Suzy's Cake, but there are also complex, time-consuming recipes like the Grand chocolate Tart with its chocolate crust, chocolate ganache filling, and hidden layer of chocolate cake. All sound pretty spectacular.

For those of you who are devoted to all things chocolate (a wise commitment, in my opinion), you can also bolster your personal chocolate recipe database with the help of Nick Malgieri's Chocolate, and Michele Urvater's Chocolate Cake and the unbelievable chocolate cake in Piero Selvaggio's The Valentino Cookbook. (Ginger Curwen)

Publishers Weekly
Celebrated as one of France's greatest (and most prolific) pastry chefs, Herm? delivers a spectacular collection of recipes celebrating most magical ingredients. In their second collaboration (after Desserts by Pierre Herm?), Greenspan, a food writer and author, has carefully translated metric measurements and faithfully interpreted French ingredients for the American home cook. She describes the recipes' cultural and technical aspects and includes comments from Herm? that shed light on the origin or capture the essence of an ingredient. As in their earlier book, the recipes range from simple to complex, but all are signature Herm? with their finely tuned marriage of the "three Ts": taste, temperature and texture. There are some truly special desserts like the Plaisir Sucr? (Sweet Pleasure), five distinct textural layers of milk, hazelnuts, sugar and chocolate, or a concoction after the Italian Granita that includes whiskey and a whimsical topping of Rice Krispies home versions of the inventions that established Herm?'s reputation. From the ethereal moist-centered chocolate "Suzy's" Cake to the Moist Nutty Brownies, cooks will be surprised by the simple methods and ingredients. Classics such as Chocolate ?clairs are impeccably rendered and often freshly interpreted, such as the unusual "inverted" puff pastry in the Chocolate Mille Feuille (Napoleons). The book is full of connoisseur knowledge about cocoa demonstrated by cosmopolitan ideas like the beautifully layered Criollo, named after the rarest and most prized Latin American cocoa bean, but it also contains a section of base recipes and a glossary of ingredients and terms. Amateurs will appreciate the careful instructions; storagetips will help professionals. Beautiful full-page illustrations are a siren call to cooks of all stripes. (Sept. 20) Copyright 2001 Cahners Business Information.
Library Journal
Renowned French pastry chef Herm and cookbook author Greenspan (Baking with Julia), previous collaborators on Desserts by Pierre Herm , have teamed up again to create their second book for chocolate lovers. In over 75 inspiring recipes, Herm focuses on the three factors influencing the creation of all of his desserts taste, texture, and temperature. The recipes range from Herm 's own fantastic creations, such as the G teau St. Honor , to classics with a twist, as seen in his Chocolate Mille Feuille and Pistachio Waffles with Chocolate Cream. The recipes are well written and easy to follow for beginning and advanced cooks alike and include cakes, cookies, tarts, puddings, candies, frozen desserts, drinks, and base recipes to build on. Also of value is a dictionary of terms, techniques, equipment, and ingredients, as well as a source guide. While many of the recipes in this book are decidedly European, all have been written for the American home kitchen. Filled with numerous larger-than-life color reproductions, this book will be enjoyed by those who like to read cookbooks as well as those who like to bake. Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780316357418
  • Publisher: Little, Brown and Company
  • Publication date: 9/20/2001
  • Edition description: 1ST
  • Pages: 304
  • Product dimensions: 8.75 (w) x 11.25 (h) x 1.25 (d)

Meet the Author

Dorie Greenspan
Dorie Greenspan

Dorie Greenspan has been baking professionally and writing about food for fifteen years. She is the author of Sweet Times: Simple Desserts for Every Occasion, Waffles: From Morning to Midnight, and Pancakes: From Morning to Midnight. Her articles and recipes appear frequently in Bon AppÉtit, The New York Times, and other national publications.

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Recipe

Suzy's Cake

Pierre and Frédrick Hermé's friend Suzy Palatin is a runway model, a cookbook author, and the inventor of this luxuriously soft rich cake, the kind that in America might be given a name like Chocolate Decadence. The cake is spectacularly good and very easy to make. Indeed, the ingredients are so rudimentary (they're the baker's basics), and the method so simple (it's a cream-the-butter-and sugar-together cake), that you have to wonder how it can be so good. Odds are it's the half pound or so of highest-quality chocolate (don't skimp on the quality) and the just-right baking -- the center remains ever so slightly wet.

"At home, my wife, Fré and I serve this cake with ginger ice cream, lightly sweetened shipped cream of Vanilla Crème Anglaise. Sometimes we make the cake with raspberries, putting a thin layer of batter over the bottom of the pan, tossing over fresh raspberries, then covering the berries with batter." --Pierre Hermé

8-3/4 ounces (250 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped
1-1/4 sticks (9 ounces; 250 grams) unsalted butter, at room temperature
l cup (200 grams) sugar
4 large eggs, at room temperature
1/2 cup plus 1 tablespoon (70 grams) all-purpose flour

  1. Center a rack in the oven and preheat the oven to 350° F (180° C). Butter a 9-inch (24-cm) round cake pan that is at least 2 inches (5 cm) high, line the bottom with parchment paper, butter the paper, and dust the inside of the pan with flour; tap out the excess and set the pan aside.
  2. Place the chocolate in a heatproof bowl over -- not touching -- simmering water and heat until the chocolate is melted; or melt the chocolate in a microwave oven. Set the chocolate aside to cool; it should feel only just warm to the touch when you mix it with the rest of the ingredients.
  3. Put the butter and sugar in the bowl of a mixer fitted with the paddle attachment and beat on medium speed for about 4 minutes, scraping down the sides of the bowl frequently, until the butter is creamy and the sugar well blended into it. Add the eggs one at a time, beating for about 1 minute after each addition. Reduce the mixer speed to low, pour in the cooled chocolate, and mix until it is just incorporated. With the mixer still on low, add the flour and mix only until it disappears into the batter. Alternatively, you can fold in the last of the flour with a rubber spatula. You'll have a thick, smooth, satiny batter that looks like old-fashioned chocolate frosting.
  4. Scrape the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 26 to 29 minutes, or until the cake rises slightly or until the top has lost its sheen. The top may crack a bit and the cake may not look entirely set in the center; when you test the cake by inserting a slender into the center, the knife will come out lightly streaked with batter, which is what you want. Transfer the cake to a rack to cool.
  5. When the cake has cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. Turn the cake out, remove the parchment, and invert the cake on to a serving platter so that it is right side up. Allow the cake to come to room temperature before slicing and serving.
Simple Chocolate Mousse
Makes 6 servings

Mousse as it's meant to be: Whisper-light in texture, exclamatory in taste. The main ingredient is bittersweet chocolate, lightened by whipped egg whites, enriched by an egg yolk, and sweetened by just the tiniest bit of sugar. Milk is the unexpected but just-right ingredient in this recipe. Because it is lighter than cream, it brings smoothness to the mousse without adding richness or masking the flavor of the chocolate.

"I think of this mousse as a base recipe, one I can play around with and change at whim. Often I'll add another flavor and texture just before serving, topping the mousse with chocolate shavings; Caramelized Rise Krispies; thin slices of banana, raw or sautéed, whole raspberries or Raspberry Coulis; toasted nuts; or chopped fresh mint. Sometimes I'll add a different flavor to the mousse while I'm making it, infusing the milk with grated orange zest, a spoonful of instant coffee, a little ground cinnamon, or a pinch of cardamon." -- Pierre Hermé

6 ounces (170 grams) bittersweet chocolate, preferably Valrhona Gastronomie, finely chopped
1/3 cup (80 grams) whole milk
1 large egg yolk
4 large egg whites
2 tablespoons sugar

  1. Melt the chocolate in a bowl over -- not touching -- simmering water or in the microwave oven. If necessary, transfer the chocolate to a bowl that is large enough to hold all of the ingredients. Keep the chocolate on the counter until needed. The chocolate should still feel warm to the touch when you're ready to use it.
  2. Bring the milk to the boil, then pour it over the chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.
  3. In a mixer fitted with the whisk attachment, beat the egg whites on medium speed just until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop one-third of the whites out of the bowl onto the chocolate mixture. Working with a whisk, beat the whites into the chocolate to lighten the miture. Now with either the whisk or a large flexible rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.
  4. Turn the mousse into a large serving bowl -- glass is very nice for this dessert -- or into individual coupes or cups, and refrigerate for 1 hour to set.
Keeping: Although the texture of the mousse will be lighter if you serve it shortly after chilling it, it can be covered and kept in the refrigerator for up to 2 days -- after which time it will be just as delicious, if a little denser.

Bittersweet Chocolate Sorbet
Makes a generous pint (about 1/2 liter).

Because this sorbet is made from premium-quality bittersweet chocolate, not cocoa powder, it has a compelling depth of flavor and an intensity usually associated with ice cream. That the sorbet is made with just chocolate, sugar, and water makes its flavor even more remarkable.

"To have great chocolate flavor in this sorbet, you've got to use great chocolate. There's no skimping in this recipe, because, with only three ingredients, there's nothing to change the chocolate's taste." -- Pierre Hermé

7 ounces (200 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped
1 (scant) cup (200 grams) sugar
2 cups (500 grams) water

  1. So that you can quickly chill the sorbet mixture before you churn it, set up an ice-water bath by filling a large bowl with ice cubes and water. Set aside a smaller bowl that can hold all the ingredients.
  2. Put all the ingredients in a heavy-bottomed medium saucepan over low heat. Cook, stirring frequently, until the mixture reaches the boil -- this can take 10 minutes or more. Then stir without stop and pay attention: This will bubble furiously. Boil for 2 minutes, then pour the mixture into the smaller bowl. Set the bowl into the ice-water bath. Allow the mixture to chill, stirring now and then.
  3. Freeze the sorbet in an ice-cream maker following the manufacturer's instructions. You can serve the sorbet directly from the ice-cream maker or pack it into an airtight container and freeze until needed.

Keeping: While best eaten within a few hours of churning, if packed airtight, the sorbet will keep its smooth texture for about 1 week in the freezer.

Copyright © 2001 by SOCREPA and Dorie Greenspan

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