A collection of delicious vegan pastries from reknowned pastry chef Pierre Hermé. Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Pâtisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products. What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Cowritten with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons... Pierre Hermé's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure.
Pierre Herme
Pierre Hermé is a renowned French pastry chef known for revolutionizing the world of pastry with his innovative flavor combinations and artistic creations. His most notable works include the creation of the Ispahan macaron, a delicate combination of rose, litchi, and raspberry flavors that has become a signature of his brand.
Hermé's style is characterized by a meticulous attention to detail and a focus on using high-quality ingredients to create exquisite pastries that are as visually stunning as they are delicious. He has published several cookbooks showcasing his recipes and techniques, and his influence on the world of pastry has been widely recognized.
Overall, Pierre Hermé's contributions to the world of pastry have been significant, and his impact on the industry continues to be felt to this day. His most famous work, the Ispahan macaron, remains a beloved classic among pastry enthusiasts worldwide.
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