598 replies to this topic

[yellowmnm81]

hello, i'd love to participate in this project!! i won't be able to make anything for a little bit.. b/c i have some other things already planned out. but i love this book and actually just got it so i haven't really been able to make much out of it yet. i've only made his brownies and they are really good!! i really enjoy reading this thread

[SethG]

I'm still cranking out some pies, but here's my Herme cookies:



These cookies are great. Sorry for the blurry pic. More later.

[Patrick S]

Looking good, SethG! Those sables look a little more moist than the ones pictured in Herme/Greenspan.

So are they good enough that you'll make them again?

[SethG]

I think I will make them again. I prefer cookies like this-- made into a slab and sliced into pieces for baking. I get really bored with cookies that require a lot of individual shaping or fussing.

The sweet tart dough that sandwiches the chocolate, by the way, is incredibly good. I had a bunch of raw scraps left over (because I rolled the pieces out a little too thin) and man, were they delicious.

The cookies look as if they might have the texture of a brownie, but they're actually firm and crispy.

[albiston]

I think I will make them again.  I prefer cookies like this-- made into a slab and sliced into pieces for baking.  I get really bored with cookies that require a lot of individual shaping or fussing.

The sweet tart dough that sandwiches the chocolate, by the way, is incredibly good.  I had a bunch of raw scraps left over (because I rolled the pieces out a little too thin) and man, were they delicious. 

The cookies look as if they might have the texture of a brownie, but they're actually firm and crispy.

Seth the sables look great.

I'll be giving them a go over the week end. Any particular steps where special care should be observed?

I love the tart dough too. Used it before to make the Nutella and raspberry tart with great results. I liked it so much I'm now using it for all the sweet tarts I bake.

[SethG]

I love the tart dough too. Used it before to make the Nutella and raspberry tart with great results. I liked it so much I'm now using it for all the sweet tarts I bake.

I think I'll be using it for everything too. As a by-product of the cookies I have two disks of the sweet tart dough in the freezer.

I thought everything went pretty smoothly-- I think the only caution I'd offer is to avoid rolling out the tart dough too far. It is very easy to roll. I got carried away and mine was a rolled out a little too thin.

Also, I used the alternate method for peeling hazelnuts (blanching them in boiling water with baking soda), and I thought it worked very well.

Last thing: the recipe says you'll get about 150 cookies, but I was unable to cut the dough thin enough to get that many. I got something like 110. I don't think my cookies suffered for it. And they were done within the specified period of time despite their (rather slight) overthickness. The longer you refrigerate the block, the easier it will be to cut the dough as you please. I was a little pressed for time, and my first wave of cookies was cut about three hours after the block of dough went into the fridge. The second batch was at about four hours, and it was easier to cut.

Edit: By the way, today I stopped into one of my favorite places, New York Cake & Baking Distibutors (on West 22nd between 5th & 6th), and I bought myself a savarin mold. So I'm good to go for the Cinnamon Savarin Au Rhum (p.26) at some point in the future. I also looked for 7 1/2 by 3 1/2 inch loaf pans (for the Faubourg Pave (p. 17)), but I don't think such pans are easily found in the United States (I've looked around and haven't seen any). If I ever make the Pave, I think I'll just use eight by four pans. Don't you think Dorie ought to have adapted that one to a more commonly-used size?

Edited by SethG, 26 November 2004 - 04:17 PM.

[Anatolia]

I've found lepicerie.com to be an excellent, competitively priced internet source for chocolate, especially Valhrona. It's sold in managable sizes as well - hope you've had success with P. Herme so far - I believe Santa is delievering my copy of the book

The book lists the percentages of all the recommended Valrhonas on p. 268.  I think I'm unlikely to use Valrhona much because it's so dear-- at least in the one shop where I've seen it sold in NYC.  I might look into internet ordering for future baking, though. 

Don't go with Baker's-- if a dessert is really a showcase for chocolate then Baker's really isn't good enough.  Many of the premium brands list percentages now, so you can sub any brand for Valrhona using percentage as a guide.

[K8memphis]

I also looked for 7 1/2 by 3 1/2 inch loaf pans (for the Faubourg Pave (p. 17)), but I don't think such pans are easily found in the United States (I've looked around and haven't seen any). 

Well perhaps, but apparently I actually have one of the rare 7 1/2 by 3 1/2 loaf pans and the ginger apricot batter did not fit in this size pan hahahahyahnotfunny. I didn't realize I didn't have the requisite size.

But I put it in a small bundt pan and all was well. It did not crack as splendiforously as the picture but I baked it at 335 because of the bundt issue and because I did not want dry. I probably should have started at 350 and lowered after a while - but anyway.

It came out good. I cut the ginger in smaller pieces due to the never dying horrors of being served the green & red & yellow big bulbous candied chunks of matter (matter that cannot be created or destroyed I might add) found in average fruit cakes. I wanted a more uniform taste too 'cause I've never eaten ginger like that either. It's good though.

My husband really likes it. We ate it a little warm so I'm looking forward to having it again after it all mellows out. But it is nice & moist.

I also had to pulse it in the food processor to sandy up the almond & sugar.

And for the $64,000 question - yes I would make it again - husband agrees - and I want to drizzle it with a confectioner sugar/water glaze.

(Sorry no pictures - I'm currently (and usually) camera-impaired)

Soon as husband goes to work, I might have to do a scientific taste test in the purest culinary sense

[SethG]

I also looked for 7 1/2 by 3 1/2 inch loaf pans (for the Faubourg Pave (p. 17)), but I don't think such pans are easily found in the United States (I've looked around and haven't seen any). 

Well perhaps, but apparently I actually have one of the rare 7 1/2 by 3 1/2 loaf pans and the ginger apricot batter did not fit in this size pan hahahahyahnotfunny. I didn't realize I didn't have the requisite size.

I just did a search and it looks like 7.5x3.5 pans can be easily mail-ordered. I just haven't seen any in the shops. Looks like you're all set for the Pave! Sorry you had that problem with the apricot/ginger cake.

[Anatolia]

I wont get my hands on P Herme's book until after Saint Nick makes a delivery but I am stocking up on Valhrona Chocolate from Lepicerie.com in anticipation of trying as many desserts as possible - the feedback is great from those who have tried a few reciepies already - now I will know where to start. They seem to carry every percentage of cocoa in a variety of sizes, not to mention many other pastry ingredients I have had trouble getting ahold of. check out Lepicerie.com

[tan319]

I really like that Lepicerie.com site, nice selection of stuff there.
I made 'Suzys cake' last Sunday.
Very VERY good!!!
Solid recipe, can't wait to get the book.
Oh, BTW, good idea to stock up on the Valrhona, prices are bound to go up even more with the turmoil in the Ivory Coast region.

[SethG]

I'm kinda busy, but I'd like to make something this weekend, and I have Herme's sweet tart dough burning a hole in my freezer... if that's possible.

Anyone wanna make the Nutella tart (p. 119)? It looks really simple, but it does involve ganache, so a bit more technique is required than was needed for the apricot/ginger cake.

[kthull]

I'll finally be getting around to the Chocolate Hazelnut Sables this weekend or early next week. I'm participating in a cookie exchange this year and will be including that in my packages. I'm stoked after seeing your pictures.

I had some extra yolks hanging around, so I made the Breton Sand Cookies from the Desserts book...good eatin'!

Aw, heck...maybe I'll try to crank out the nutella tart too. No promises, but I have a bunch of chocolate that has been around a little too long for my tastes.

(thanks again for this thread...you rock!)

[albiston]

I'll finally be getting around to the Chocolate Hazelnut Sables this weekend or early next week. I'm participating in a cookie exchange this year and will be including that in my packages. I'm stoked after seeing your pictures.

I had some extra yolks hanging around, so I made the Breton Sand Cookies from the Desserts book...good eatin'!

Aw, heck...maybe I'll try to crank out the nutella tart too. No promises, but I have a bunch of chocolate that has been around a little too long for my tastes.

(thanks again for this thread...you rock!)

I'll have a go at the Cocolate Hazelnuts Sables too and probably try the Viennese Sables too. I have to make some cookies for my son's kindergarten party .

If I have time I'll have a go at the Nutella tart again. Last time I made it I used double the butter amount needed. For anyone using the metric units: be careful, the recipe says 200 g but it should be 100.

[SethG]

Hey, I forgot to check the book this morning. Can anyone tell me which chocolate is called for in the Nutella Tart (besides Nutella, obviously)? Five ounces, right?

[Richard Kilgore]

Here you go, Seth.

2/3 cup (200 grams) Nutella
4 3/4 ounces (140 grams) bittersweet chocolate, preferably Valrhona Noir Gatstonomie

[SethG]

Here you go, Seth.

2/3 cup (200 grams) Nutella
4 3/4 ounces (140 grams) bittersweet chocolate, preferably Valrhona Noir Gatstonomie

Curses! I unexpectedly couldn't get on the web from work for most of the day today, so I hedged my bets and bought a pound each of the Manjari (64.5%) and the Guanaja (70.5%). I thought for sure it would be one of them-- most of Pierre's recipes seem to call for one or the other.

Oh, well. More stash for the future.

[brngckn]

My apricot and ginger chocolate loaf cake is in oven right now - I finally got to doing it! Yay!!! I've done the Suzy's Cake before, and it was enjoyed by all. The Nutella Tart sounds good, so I think that will be my next task.

Thanks a million for the lepecerie website!

[Patrick S]

I made a pseudo- Faubourg Pave last night. Pseudo because I left out the apricots. Also I did not use Valrhona chocolate because in my opinion it isn't worth the price, particularly the Jivara milk chocolate. Instead I used Droste cocoa for the cocoa loaves, and Callebaut milk chocolate and Scharffen Berger 70% for the caramel ganache.

The cocoa loaf.


The loaf, levelled and sliced into thirds.


The loaf with ganache.


The slice I had with lunch today.

Edited by Patrick S, 04 December 2004 - 02:45 PM.

[SethG]

Patrick, if this goes on much longer Dorie's going to hire you to photograph desserts for her next book. Beautiful work.

[lannie]

Here is my Nutella Tart. Next time, I am going to put even more Nutella!

[bloviatrix]

:wolf whistle:

[momlovestocook]

I made the nutella tart and the chocolate hazelnut sables this weekend. The sables were okay-not sure if I would make them again since the kids do not eat nuts and dh didn't look overly impressed(and he's mr sweet tooth LOL). Into the Christmas baskets they go-the do look amazing. I will definitely make the tart again. I did half with nuts and half without so the kids would eat a bit.
I tried to upload a picture but will have to have dh walk me through it someday. Here is the picture I did manage to get loaded in image gullet
picture link hopefully
In Canada, we have no name products and one of them is a nutella knockoff. I noticed when I was buying the nutella they also have a no name dark chocolate spread. That sounds like it would be nice in this tart too.
Not sure what I'll try next. I'm busy this week preparing for dd's 5th birthday party this weekend and trying to get some christmas baking done, etc, etc
happy baking
Sandra

[Patrick S]

Lannie, the tart looks delicious. Excellent photo too. I also think the tart would be better if you just used the whole 13oz container of Nutella.

Sandra, your tart looks delicious too. I also left out the hazelnuts on top.

[SethG]

Love those tarts! I like the decoration around the border, lannie. I went the opposite route-- I omitted the optional decorations, and went for the austere non-fluted, non-piped look:



This tart is super. I'll definitely make it again.

The sweet tart dough is so tasty. I was rolling it out, thinking how easy it was to work with, when I suddenly ripped it into several pieces. I piled it all back into a disk and stuck it in the freezer for half an hour, then started rolling again, more carefully this time.

This was my first time using a tart ring. (Why do I feel dirty when I say "tart ring?") It worked out really well. The ring came right off, at which point I slid the tart and parchment paper onto a rack. Then after it cooled I moved it to a cake round, slid out the paper, and felt like a pro.

Edited for two reasons:

1) I looked back at the book, and clearly the person who made the tart for the picture in the book used many fewer hazelnuts than specified in the recipe. If you want your tart to look like that, cut back on the hazelnuts by half or prehaps even more. I didn't even use all the hazelnuts I toasted and mine was chock full of 'em (which I like, so it suits me fine).

2) What chocolate did you guys use? I used Scharffen Berger Semi-Sweet (62%), which I happened to have on hand, and I thought the balance with the Nutella was great. I wouldn't change it.

Edited by SethG, 05 December 2004 - 09:05 PM.

[kthull]

Man, I have to get going on this! Life keeps getting in the way. Nice looking stuff everyone.

I did manage to get my sweet tart dough into the fridge tonight (love licking the bowl on that one). I have just enough hazelnuts on hand to do the sables so that'll be tomorrow. If I can find some decent ones locally (vs. trekking out to Trader Joe's) then I'll whip up the nutella tart soon too.

You just HAVE to try the Tarte Grenobloise!!

[kthull]

1)  I looked back at the book, and clearly the person who made the tart for the picture in the book used many fewer hazelnuts than specified in the recipe.  If you want your tart to look like that, cut back on the hazelnuts by half or prehaps even more.  I didn't even use all the hazelnuts I toasted and mine was chock full of 'em (which I like, so it suits me fine). 

Seth, this has to be my biggest pet peeve with the Desserts book. The pictures all look so beautiful, but when you make the desserts and compare to the photos, most...if not all...of the photos must be doctored. I don't mean they are digitally retouched (aside from standard art direction), but they look like they're all mini versions rather than the full size that the recipe makes. So the layers are thicker or the whole thing just looks tighter than a full sized dessert. Or worse, they show a wedge when it would be helpful to see the whole thing (specifically the Riviera...still no clue how to decorate that one).

From the Chocolate book, I had only made the Grenobloise, which seemed to match the picture well and all the photos on this thread prior to the nutella tart seemed to be in keeping with the book. So I guess they've done better at least by what's been tested here.

Man that irks me. Not enough to stop worshipping Herme, but I've definitely learned to look more closely at the photos for clues on scale.

Sorry for the rant.

Edited by kthull, 05 December 2004 - 11:39 PM.

[momlovestocook]

I too found there were too many hazelnuts for the nutella tart. I toasted less than half the amount and that would have been enough for the whole tart. I still had some left since I only put it on half the tart.
I compared a bite of each side of the tart-the one without hazelnuts was really good but with the hazelnuts it was awesome. Reminded me of a ferrare Roche(sp???) with the combination of silky chocolate and the hazelnut.
After those wonderful pictures from Patrick S I want to try the Pave but will have to wait a while on that one.
I just used a bittersweet chocolate bar made from President's choice in Canada. It says made in France but no numbers for percentage. I am only baking for us and since I only take a taste of what I cook(not on my diet ) and dh will eat anything, it's not worth the cost to have to mail order the better chocolate. I do have the better cocoa though.
Have a great baking day
Sandra

[Patrick S]

1)  I looked back at the book, and clearly the person who made the tart for the picture in the book used many fewer hazelnuts than specified in the recipe.  If you want your tart to look like that, cut back on the hazelnuts by half or prehaps even more.  I didn't even use all the hazelnuts I toasted and mine was chock full of 'em (which I like, so it suits me fine). 

Seth, this has to be my biggest pet peeve with the Desserts book. The pictures all look so beautiful, but when you make the desserts and compare to the photos, most...if not all...of the photos must be doctored. I don't mean they are digitally retouched (aside from standard art direction), but they look like they're all mini versions rather than the full size that the recipe makes. So the layers are thicker or the whole thing just looks tighter than a full sized dessert.

In a similar vein, the first recipe I made from CDBPH was that for the chocolate macaroons, and I can tell you that if you make these exactly as directed by the recipe, you will not get macaroons that look like the ones in the accompanying photo. One crucial step is ommitted -- letting the cookies dry out for a while before baking them. That seems odd because this simple step makes the cookies look so much better.

[albiston]

In a similar vein, the first recipe I made from CDBPH was that for the chocolate macaroons, and I can tell you that if you make these exactly as directed by the recipe, you will not get macaroons that look like the ones in the accompanying photo. One crucial step is ommitted -- letting the cookies dry out for a while before baking them. That seems odd because this simple step makes the cookies look so much better.

Patrick, since you found out the trick would you care to tell how long they should be left out to dry? In Herme's comments to the recipe there is something about letting the macroons rest in the fridge, but nothing about it is included in the recipe itself.

As I mentioned before I had a go at the hazelnut sables and the Viennese ones.

The Hazelnut Chocolate Sables sounded more difficult than they turned up to be. I actually made two batches from one dough recipe. I baked the first half on the same day I assembled the two doughs together and the remaining sables two days later. I actually got the impressions that those I baked later were not only easier to slice, as Seth already mentioned, but tasted more of hazelnut, as if the hazelnut aroma had had a chance to diffuse in the dough during those two days in the fridge.

The Viennese Sables are pretty simple to make. I only had a little initial problem piping them, I'm not exactly good at that, but after a few crooked dough wiggles I managed to get the shape of the cookies right if maybe a bit bigger than what Herme suggests. Once baked and cooled the cookies were just as one would expect, crisp, crumbly, and with a nice cocoa note. My only grudge is that the ridges from the piping seemed to flatten outmore than I expected. I used a bigger tip than that shown in the book (16 vs. 13) but I can't think of why that could be the problem. Any hints