What I make
So these are the main pastries I make at work...
Tarte Mogador: sweet pastry filled with passion fruit milk chocolate ganache with candied ginger, chocolate flourless cake, topped with caramelised pineapple and chocolate macarons.
Tarte Citron: sweet pastry filled with candied lemon peel and tangy lemon cream, topped with candied lemon peel and lemon segments.
Tarte Café: sweet pastry filled with cofee white chocolate ganache and biscuit cuillière, topped with cofee chantilly(whipped cream).
Surprise Yu(my favorite!): meringue filled with yuzu mousseline and cooked apples. I love the idea of making a big 'bonbon'! it's so lovely(and delicious!)
Mont-Blanc: sweet pastry dough filled with almond paste, wild rose compote, meringue, créme de marron(chestnut puree) topped with chantilly(whipped cream).
Petits Fours Frais: Bite-sizes of some of the cakes/tarts we have. Tarte:citron, azur(salty chocolate cookie and yuzu cream), café, mogador, Hermé Carré Envie(violet crème brûlée, blackcurrant compote coated with white chocolate based on sablé breton), plénitude(salted chocolate mousse+macaron) Ph3(apricot compote with pistachio praline wrapped in white chocolate shell), Ispahan(rose buttercream, litchi topped with rasberry+rose petal), Victoria(fresh pineapple tart), Mont-Blanc,Plaisir Sucré(hazelnut dacquoise, milk chocolate chantilly and ganache), Satine(passion fruit cheesecake). They look so cute but trust me, they are a pain to make, especially by hundreds for x-mas...
Tarte Mogador: sweet pastry filled with passion fruit milk chocolate ganache with candied ginger, chocolate flourless cake, topped with caramelised pineapple and chocolate macarons.
Tarte Citron: sweet pastry filled with candied lemon peel and tangy lemon cream, topped with candied lemon peel and lemon segments.
Tarte Café: sweet pastry filled with cofee white chocolate ganache and biscuit cuillière, topped with cofee chantilly(whipped cream).
Surprise Yu(my favorite!): meringue filled with yuzu mousseline and cooked apples. I love the idea of making a big 'bonbon'! it's so lovely(and delicious!)
Mont-Blanc: sweet pastry dough filled with almond paste, wild rose compote, meringue, créme de marron(chestnut puree) topped with chantilly(whipped cream).
Petits Fours Frais: Bite-sizes of some of the cakes/tarts we have. Tarte:citron, azur(salty chocolate cookie and yuzu cream), café, mogador, Hermé Carré Envie(violet crème brûlée, blackcurrant compote coated with white chocolate based on sablé breton), plénitude(salted chocolate mousse+macaron) Ph3(apricot compote with pistachio praline wrapped in white chocolate shell), Ispahan(rose buttercream, litchi topped with rasberry+rose petal), Victoria(fresh pineapple tart), Mont-Blanc,Plaisir Sucré(hazelnut dacquoise, milk chocolate chantilly and ganache), Satine(passion fruit cheesecake). They look so cute but trust me, they are a pain to make, especially by hundreds for x-mas...
posted by S at 5:43 p.m.
8 Comments:
BEAUTIFUL!!
These all look yummy...
You must be proud of all this - afterall, it,s a lot of refined precision work and ...patience, I'm sure in order to make all of them look identical.
Now we know why PH wants to keep you working there in May. And so he should!!
Keep it up. And thanks for sharing them with us.
un utilisateur anonyme...is
dad with mom watching with wide open eyes!!
she can't wait to taste them in February.
xx
who are those anonymous readers!!!?
That's amazing and sounds totally delicious. I can't help but wonder a little though: whatever happened to chocolate cake? Chocolate cake is freaking delicious. Is it like, too low-class for PH?
hum.......... tu es dans ma pallette !!!! ca à l'air délicieux tout ça, sauf peut-être les tartelettes au citron (sourire)
marie claudexxx
moi ce sont les tartelettes au citron qui me font envie...simple mais parfaites...
oh i forgot...i do not like the anonymous comments...why not sign or are they simply not able to put their name on...
Je suis d'accord: la surprise au Yuzu est vraiment la meilleure surprise de cette saison chez Pierre Hermé. C'est comme un feu d'artifice légèrement acidulé dans la bouche. Ça vaut presque l'Ispahan dans le genre artificier.
J'ai été archi déçu par la Tarte Mogador: pour mon pauvre palais, ça n'avait aucun goût.
L'autre gâteau de la saison pour moi est le gâteau chocolat-yuzu. Non, je ne travaille pas pour la Yuzu corporation of Japan.
Troisième bonne surprise: les petits-fours ont l'air sympa: je n'avais jamais remarqué qu'il y avait d'autres gâteaux sous cette forme. Je vais aller voir si on peut en acheter en petite quantité, pour goûter. Mince: c'est fermé demain! Tant pis, je mangerai un sandwich à l'huile.
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