Pierre Herm‚: Chocolate

Nicknamed the ªPicasso of PastryªŒ by Vogue magazine, master pû›tissier Pierre Hermû? has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermû? returns to his first passionª¢chocolate. Retracing his longstanding love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chefª¡s signature innovative style, which has transformed the realm of pû›tisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines, to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored ûƒclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbraª¡s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermû?ª¡s extraordinary chocolate repertoire.