CHOCOLATE DESSERTS BY PIERRE HERME PDF

Chocolate and hazelnut dacquoise fprincess on October 22, This is a bit of work but this is truly a spectacular dessert. Elegant and delicious. I prefer regular lemon madeleines. Chocolate macarons fprincess on January 30, Another updated macaron recipe from Pierre Herme says to heat the oven the C. No need to adjust the temperature Also, instead of leaving the oven door ajar which I cannot do on my oven anyway , his updated instructions state to "Bake the macarons for 12 minutes, during which time rapidly open the door twice.

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Chocolate and hazelnut dacquoise fprincess on October 22, This is a bit of work but this is truly a spectacular dessert. Elegant and delicious. I prefer regular lemon madeleines. Chocolate macarons fprincess on January 30, Another updated macaron recipe from Pierre Herme says to heat the oven the C. No need to adjust the temperature Also, instead of leaving the oven door ajar which I cannot do on my oven anyway , his updated instructions state to "Bake the macarons for 12 minutes, during which time rapidly open the door twice.

For my first attempt I used g egg whites as specified in the recipe which corresponded to 3 large eggs and the batter was extremely thick and very hard to pipe. This time I used one more egg white and the batter was too thin.

Next time, I need to use 3. For the filling I use the chocolate ganache from the same book. Bittersweet chocolate cream ganache fprincess on April 25, This is the ganache that I used for the chocolate macarons. Sweet tart dough Melanie on May 29, This dough is pretty much perfection. Instructions are detailed. Makes enough dough for tarts, excess pastry can be frozen for later use. The tart shell requires about 5 hours to make and rest before baking - so make sure you start in advance or prepare the tart base ahead of time.

I have tried this warm and at room temp and prefer room temp. You must Create an Account or Sign In to add a note to this book.

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This will allow the eggs to become more liquid and make a better macaron batter. Prepare a template for the macarons by using a small glass measuring about 3. You can keep this template for future use. Place the powdered sugar and ground almonds in a food processor and blend for a minutes. Pass the blended ground almonds and sugar through a sieve and replace all the pieces of almonds that were not ground with same quantity of finer ground. Place the powedered sugar-almond mixture in a large bowl and add g aged egg whites to that bowl. Do not mix in the egg whites.

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