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Dorie Greenspan

Pierre Hermé

Chocolate Desserts Hardcover – 20 September 2001

by Dorie Greenspan (Author), Pierre Herme (Author)

28 ratings

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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 juxtapositions of ingredients, his conjurer's touch with textures, and his always perfect pitch when it comes to sweetness, tartness and chocolatey-ness.

Here you will find recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than seventy-five recipes, you will have the many pleasures of tasting chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white.

Finally, there are the indispensable Base Recipes and a Dictionary of terms, techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.

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Product details

Publisher : Little, Brown US; 1st edition (20 September 2001)
Language : English
Hardcover : 304 pages
ISBN-10 : 0316357413
ISBN-13 : 978-0316357418
Dimensions : 22.23 x 3.18 x 28.58 cm

Customer Reviews:
28 ratings

Product description

Book Description

In their second collaboration, the award winning duo of Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts.

About the Author

Herme is a fourth-generation pastry chef. Raised in Alsace, he aprenticed to the legendary Gaston Lenotre when he was just 14 and at 24 took over the famed pastry kitchens of Fauchon in Paris. In '97 he was decorated as a Chevalier of Arts and letters and named France's Pastry Chef of the Year.

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Gaga

Another level

Reviewed in Germany on 16 April 2017

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This book is simply amazing!!! Starting from the pictures (that let your mouth watery), finishing with the detailed techniques that he uses. It brings chocolate desert to a different level!

Chava

Great book by one of the greatest Pastry Chefs in the world!

Reviewed in the United States on 24 February 2014

Verified Purchase

This is a great book on Chocolate desserts.If you follow the instructions correctly you will produce desserts that are delicious, sweet, complex, and beautiful. That is what Pierre Herme is known for and that is what anyone who buy this book should strive for. This book is for the baker that will dedicate time to baking different puff pastries, prepare pastry creams, make chocolate shavings or chocolate leaves required in the assembly of the final product. This book is for that baker with a eye for detail , that baker that is willing to put in the time to create a delicious and beautiful dessert. The baker who buys any of Pierre Herme books has to be willing to spend money on some quality ingredients. I can tell you from experience inferior ingredients gives you a inferior tasting dessert. I read another review on Pierre Herme, in which the writer stated that Pierre Herme books are for professional pastry chefs with a good background of different techniques. I can understand his point of view, but it depends on which of Pierre Herme book your talking about. This book Chocolate desserts, and Desserts can be used by a home baker like me. Recipes from La Patisserie De Pierre Herme is more difficult if you have not read and mastered the basic recipes and techniques of his first book Desserts By Pierre Herme. I consider myself a experience home baker and have in the past experimented with making different pastry creams, puff pastries, ice creams, and creme brulee. These are some of the basic recipes required to be used in Pierre Herme books and if you are like me you will do just fine. Remember patience in following the instructions in creating a delicious dessert, patience in making a beautiful dessert, and patience in gathering high quality ingredients will make you successful in using Pierre Herme books.

2 people found this helpful

rhonda

A MUST BUY IF YOU ARE A CHOCOHOLIC

Reviewed in the United States on 22 May 2014

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THIS BOOK IS WHAT CHOCOLATE DREAMS ARE MADE OF. The photos and the paper quality is superb! The recipes are challenging and inspirational. I love this book and I haven't made a thing from it. There are too many steps and I am more of a cook than a baker or chocolatier. However, this comes as close to a chocolate bible as one needs. It is sumptuously beautiful and it certainly gets one salivating for chocolate. The recipe steps are clear and precise. And a reader can most definitely trust Dorie Greenspan's books. They are always a delight! Monsieur Herme is the Pope of chocolate dreams. This book is worth a buy! (even if you take it to your baker to make a request to follow the recipe) ;) YUM!

2 people found this helpful

Meatheadsupreme

Terrific book

Reviewed in the United States on 29 December 2001

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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).

121 people found this helpful

Diana Faillace Von Behren

Absolument Delicieux, Decadent, Mais Non Difficile!

Reviewed in the United States on 3 December 2001

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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.

29 people found this helpful

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