Macarons - Pierre Herme

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Une magnifique saga du Macaron: belle, technique et didactique. Question macaron, on peut dire qu'il y a le "Avant" Hermé et le "Après". Au travers de cet ouvrage aux 57 recettes, on suit l'évolution du petit biscuit rond, la manière dont Pierre Hermé a élargi la palette des saveurs, travaillé sur les contrastes et les textures. Après un entretien où il explique les grandes étapes de sa création, le volet suivant explique en textes et en images, les pas à pas pour la préparation des coques, de la ganache au chocolat et de l'assemblage. Les recettes sont classées par grandes thématiques: Les macarons aux saveurs classiques (chocolat amer, praliné à l'ancienne, cassis, pistache... Les fétiches de Pierre Hermé, avec des associations de saveurs chères au chef: Ispahan (letchis, rose et framboise), Eden (pêche, abricot et safran)... Les signatures, composées au fil du temps et devenues la "marque" de Pierre Hermé (Macaron à huile d'olive et vanille, Chocolat au lait et Earl Grey, Eglantine et marron... Les sur mesure, créés pour certains clients (Jasmin, Avocat-citron, Mandarine et baies roses...). Les exceptions venus à partir de produits d'exception (à l'Aceto Balsamico di Modena 25 ans d'âge, Truffe blanche et noisette du Piémont, Foie gras et chocolat...). Nb pages : Parution : septembre 2011

Résumé :
In 2016, Pierre Herm? was voted best pastry chef in the world by the Academy of the World's 50 Best Restaurants. The same year, Vanity Fair placed him in 4th place in the list of the 50 most influential French people in the World. His Instagram page: @pierrehermeofficial....

Biographie:
In 2016, Pierre Herm? was voted best pastry chef in the world by the Academy of the World's 50 Best Restaurants. The same year, Vanity Fair placed him in 4th place in the list of the 50 most influential French people in the World. His Instagram page: @pierrehermeofficial....

Sommaire:
these brightly colored, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French p?tissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herm?'s famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herm? is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herm?'s the best book in print....