Synopses & Reviews
In their second collaboration, the award-winning duo of Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. In these pages you will find a dazzlingly delicious collection of recipes, all featuring the worlds most intoxicating ingredient: chocolate.
If there is a secret to the sensuality of Pierre Hermés desserts, his intricate refinement of taste, texture, and temperature may just be it. Surely, this is what makes all of his desserts such a pleasure to eat.
Here you will find the simplest chocolate truffle Black-on-Black Truffles, bite-size balls of bittersweet ganache tossed in dark cocoa as well as the luxuriously soft and rich Suzys Cake, which is spectacularly delicious yet quite simple to make. Chic desserts, such as the Triple Crème individual ramekins layered with espresso crème brûlée, rich chocolate cream, and pure unsweetened whipped cream or a cup of French-style hot chocolate, or a gâteau de résistance such as Plaisir Sucré will be the triumphant end to any meal or the centerpiece for any celebration. In every one of his 100 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.
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 Hermés desserts, his unusual juxtapositions of ingredients, his conjurers touch with textures, and his always perfect pitch when it comes to sweetness, tartness, and chocolatiness.
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. Each recipe has been written with the American kitchen in mind, so that everyone with a passion for the richness of chocolate desserts can now enjoy Pierre Hermés sublime creations at home.
and#8220;If youand#8217;re serious about making desserts, Payardand#8217;s book is indispensable.
In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools youand#8217;ll need and how to use them; the ingredients youand#8217;ll want and where to find them. Though Payardand#8217;s plated desand#172;serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.and#8221;
--THOMAS KELLER, chef, The French Laundry and#160; and#8220;Franand#231;ois Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of Franand#231;oisand#8217; and Tish Boyleand#8217;s clear directions, making them ourselves. There is something delicious to discover on every page.and#8221;
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre and Sel cookies and#160; and#8220;I first met Franand#231;ois Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. Franand#231;ois has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.and#8221;
--PIERRE HERMand#201;, pastry chef and#160; and#8220;Franand#231;ois is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesnand#8217;t shy away from embracing new techniques and global, even unusual flaand#172;vors. The result is a truly original style with stunning presentations.and#8221;
--DANIEL BOULUD, chef and owner, Restaurant DANIEL and#160; and#8220;Payard Desserts is really a and#8216;best ofand#8217; collection from the great talent and creativity of Franand#231;ois Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.and#8221;
--ERIC RIPERT, chef and co-owner, Le Bernardin and#160; "Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come." --NORMAN D. MILLER, American Cake Decorating
Following their first collaboration, "Desserts by Pierre Herme, " the award-winning duo of master pastry chef Pierre Herme and writer Dorie Greenspan re-team to unveil the secrets of sumptuous chocolate creations. From the ethereal Suzy's Cake to the amazingly moist Nutty Brownies, the simple methods and easy-to-find ingredients are sure to surprise and delight cooks and chocolate lovers everywhere. 51 color photos.
A stunning collection of plated dessert recipes from legendary pastry chef Franand#231;ois Payard
In this visually stunning new book from legendary pastry chef Franand#231;ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffland#233; with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldand#8217;s finest pastry kitchens. Combining Payardand#8217;s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
About the Author
Dorie Greenspan is the author of seven cookbooks, including Baking with Julia, the award-winning, bestselling companion volume to Julia Child's PBS television series and Desserts by Pierre Herme, winner of the Cookbook of the Year Award from The International Association of Culinary Professionals. She is a columnist for Bon Appétit, her articles and recipes have appeared in the New York Times, Food & Wine, and other national publications. She divides her time between New York City and Paris.