Pierre Erme: recipes for cakes and pastries

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pierre Herme is a talented French pastry chef whose work is praised and copied, and books sold in millions of copies. His dishes have transcended the definition of "treat" and can safely be called works of art.

A little about Erma

Let's be honest - his recipes are for enthusiasts, strong in spirit. But nothing is impossible. Yes, the products he uses are sometimes hard to find (passion fruit, lychee, pistachio paste are not the most frequent guests on the shelves of Russian stores), but rest assured that your efforts will be rewarded with divine taste.

Pierre Herme presents recipes for cakes and pastries to the public, carefully checking and adjusting the proportions, finding amazing combinations. None of his dishes can be called ordinary or average in taste. The main requirement is the exact observance of the specified weight and temperature regime. These recipes will not stand the eye.

Vanilla Eclairs by Pierre Herme

Beautiful eclairs, fragrant and airy, with a thin crispy crust, will conquer you from the first bite. The products you will need are the following:

shortbread dough:

• buttercold - 50 grams;
• vanilla sugar - pinch;
• flour - 63 grams;
• sugar - 63 grams.

choux pastry:

• flour - 91 grams;
• milk - 67 grams;
• water - 67 grams;
• s alt - 2 grams;
• sugar - 5 grams;
• soft butter - 61 grams;
• eggs - 3 pieces.

Cream "Diplomat":

• milk - 410 grams;
• egg yolks - 98 grams;
• sugar - 61 grams;
• corn starch - 23 grams;
• butter - 19 grams;
• natural vanilla - 1 pod;
• 33% fat cream - 125 grams.

Step by step

For shortcrust pastry, grind all the ingredients until smooth and quickly knead an elastic homogeneous dough.

Shape the dough into a ball, wrap in cling film and refrigerate for 1 hour.

Roll the chilled dough between 2 layers of baking paper into a layer 2 mm thick. Place in the freezer until use.

Take Diplomat custard. Pierre Erme (we give recipes with step-by-step photos in this article) suggests stuffing eclairs with a wonderful cream - fragrant and melting, but not as greasy as the usual custard with butter.

Cut the vanilla lengthwise, scrape out the seeds with a knife and place them with the pod in the milk. Bring to a boil over low heat and let steep for an hour.

Mix sugar, yolks, starch in a saucepan untilhomogeneity.

Strain the vanilla milk through a fine sieve and bring back to a boil.

Pour the boiling milk into the egg-starch mixture, stirring constantly, and return to low heat.

Continuing to stir the cream, bring it to a boil.

Remove the cream from the heat, let it cool for 7-8 minutes and stir in the butter until smooth.

Place the cream in a bowl, press cling film to its surface to prevent airing and let cool completely.

It's eclair time.

Mix water, milk, butter, sugar and s alt in a saucepan. Bring to a boil over low heat and, stirring constantly, add the flour. You should get an elastic dough that lags behind the walls of the dish. Boil it for a minute and remove the saucepan from the heat.

Continuing to mix, add eggs one at a time to the dough, achieving a uniform consistency at each step.

Preheat the oven to 180 C and line a baking sheet with baking paper.

Place the dough in a pastry bag and pipe strips about 27 cm thick on a baking sheet.

Frozen shortcrust pastry cut out rectangles with similar dimensions, place on top of custards.

Place the tray in the oven and bake for 7-9 minutes. Open the oven a little to release the steam that has formed from it, and bake again for already half an hour until an intensely ruddy color.

Let cool completely.

Whip the cream to stiff peaks and gently fold it into the custard until smooth.

Place the cream in a pastry bag and stuff the eclairs with it. Refrigerate the treat for 2.5 hours and serve. If desired, sprinkle with powdered sugar.

Pierre Erme and his "Fetish". Cheesecake "Isfahan"

The confectioner assigns names to all his flavor combinations: for example, "Mosaic" - a combination of pistachio and cherry, "Satin" - mango, passion fruit and orange, "Fetish" - lychee, raspberry and rose. We offer you to prepare the cheesecake "Isfahan" from the "Fetish" line - be sure, the taste will shock you.

Shortbread dough:

• soft butter 1 - 113 grams;
• ground almonds - 113 grams;
• powdered sugar - 71 grams;
• egg - 45 grams;
• vanilla - pinch;
• s alt - a pinch;
• flour - 188 grams;
• butter 2 - 113 grams.

Biscuit:

• eggs - 2 pieces;
• potato starch - 26 grams;
• flour - 26 grams;
• sugar - 50 grams.

Cheesecake:

• curd cheese - 471 grams;
• sugar - 139 grams;
• flour - 22 grams;
• eggs - 111 grams;
• yolk - 17 grams;
• cream with a fat content of at least 33% - 35 grams;
• rose syrup or rose water - 1.5 tbsp. spoons.

Syrup:

• water - 100 grams;
• sugar - 51 grams;
• rose syrup or rose water - 1.5 tbsp. spoons.

Cheesemousse:

• sheet gelatin - 3 sheets;
• water - 27 grams;
• sugar - 85 grams;
• yolk - 48 grams;
• powdered sugar - 15 grams;
• cream with a fat content of at least 33%, whipped to soft peaks - 315 grams;
• rose syrup or rose water - 1.5 tbsp. spoons.

Jelly:

• gelatin powder - 8 grams;
• lychee puree - 108 grams;
• pitted raspberry puree - 246 grams.

Glaze:

• pitted raspberry puree - 150 grams;
• raspberry jam - 75 grams;
• transparent cake jelly.

Dare to cook?

If the list of products that Pierre Erme uses in this recipe did not scare you away, then start with shortcrust pastry.

Beat the butter, add all the ingredients in turn except butter 2, and quickly knead the soft dough. Wrap in cling film and let rest overnight in the refrigerator.

Preheat oven to 170 C.

Roll out dough to 4mm thick and bake for 8-9 minutes until golden brown. Let cool completely and crumble with your hands.

Beat butter 2 until fluffy, add shortbread crumbs to it and quickly mix until smooth.

Line a springform pan with a diameter of 28 cm with baking paper, spread the oil-sand mixture in an even layer and put it in the freezer - the base should harden.

Warm upoven to 160 C, put the mold in it and bake for 8-11 minutes. Let cool completely.

For the biscuit, preheat the oven to 230 C.

Separate the whites from the yolks. Beat egg whites with sugar until firm peaks and, continuing to beat, add egg yolks one at a time. You will get a fluffy yellowish mass.

Sift flour with starch, gently mix from bottom to top until smooth.

Line a baking sheet with baking paper, spread the biscuit dough into a 28 cm circle.

Place the tray in the oven and bake for 7-9 minutes until golden brown.

Remove biscuit from oven, cool completely and remove from paper.

Complex technological maps are made by Pierre Erme. Step-by-step recipes, thanks to their detail, allow you to do everything right.

For syrup, bring sugar to a boil with water, add rose syrup or rose water.

Place the cake on top of the sand layer, soak in the syrup.

Preheat oven to 100 C.

Mix all ingredients for the cheesecake with a whisk. Do not beat, just stir.

Pour the mixture over the biscuit and bake for an hour.

Let cool completely and refrigerate overnight.

For jelly, mix raspberry and lychee puree, soak gelatin in 1/3 until swelling.

Heat the remaining 2/3 without boiling, dissolve the gelatin and mix until smooth.

Cool the jelly to lukewarm, pour over the cheesecake, refrigerate and set.

Catch your breath. Yes, he cansurprise Pierre Herme. Cake recipes from the master have always been complex.

Get some cheese mousse. For it, soak sheet gelatin in cold water.

Mix sugar and water in a saucepan and boil the syrup, letting it simmer over low heat for a couple of minutes.

Beat the yolks and, without turning off the mixer, pour in the boiling syrup in a thin stream. Beat until the mass is cool.

Place a container of cheese in a water bath - it should heat up and become more fluid, smooth.

Once the cheese is hot, stir in the swollen gelatin and powdered sugar. Blend until smooth.

Remove the bowl from the heat, stir in the beaten yolks and pink syrup into the cheese mass, mix gently.

Finally, very carefully and gently fold the whipped cream into the mousse and pour the mass over the jelly.

Place the mold in the refrigerator and wait for the layer to completely harden.

Mix raspberry puree and jam, spread evenly over top of cheesecake.

Make a clear cake jelly, cover the raspberry layer with it and let the cheesecake cool for 2 hours.

Remove the treat from the mold and serve.

Pierre Erme for those in a hurry: Viennese cookie recipe

Delicate, crumbly biscuits with noble cocoa bitterness:

• flour - 391 grams;
• soft butter - 376 grams;
• powdered sugar - 151 grams;
• egg whites - 3 pieces;
• cocoa (quality!) - 45 grams;
• large pinch of s alt.

Cooking

And then Pierre Herme will surprise you. Cookie recipes from him are different, but this one claims to be "elementary".

You will spend a maximum of 35 minutes on everything.

Preheat the oven to 180 C. If possible, use convection.

Mix and sift flour with cocoa. Add s alt to them.

Whip the butter until white, sift the powdered sugar to it. Blend again until smooth.

Add egg whites and mix as quickly as possible until smooth.

Line a baking sheet with baking paper, place the dough into a pastry syringe with a star tip and quickly extrude the blanks in the form of the letter W.

Place the tray in the oven and bake for 12 minutes, no more! Overexpose - get crackers.

Let the finished cookies cool completely, and you can brew tea. A pleasant family evening will be provided by Pierre Erme in a little more than half an hour.