Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pierre Hermé's book and other news


lamington
 Share

Recommended Posts

You might have seen the news... Pierre Hermé has a new book (softcover) devoted entirely to macarons and their insides.

Released a few days ago, I'm wondering if anyone has seen it, read it, played with it. Opinions?

Fellow eGulleteer jumanggy pointed me to this article in L'Express (in French) which includes an interview and some of the recipes.

The basic batter in this book will be familiar to readers of some of his other books and to that in Christophe Felder's book on macarons. PH's technique seems to have changed, however, now advising cooking at 180C in convection oven, opening the oven twice quickly during cooking (no special dancing required though:P).

Although I was excited at the news, i'm not completely convinced I need it in my library...

Macaron (Amazon.fr link)

Pierre Hermé

Agnès Viénot Editions (11 septembre 2008)

ISBN-13: 978-2353260355

-- lamington a.k.a. Duncan Markham

The Gastronomer's Bookshelf - collaborative book reviews about all things food and wine

Syrup & Tang - candid commentary and flavourful fancies

"It's healthy. It's cake. It's chocolate cake."

Link to comment
Share on other sites

  • 2 weeks later...

what do you think he is using the titanium oxide powder ( diluted) for?

In the "Envie" ( cassis and violet) recipe in L'Express

300 g de poudre d'amandes -300 g de sucre glace -15 g de poudre d'oxyde de titane diluée dans 10 g d'eau minérale tiède -110 g de blancs d'oeufs "liquéfiés" (voir recette Macaron framboise) + 300 g de sucre en poudre -75 g d'eau minérale -110 g de blancs d'oeufs "liquéfiés"'>excerpt of "Envie " recipe

Is a humidity control or a colour ( whiteness) control?

Also, an interesting French written manifesto on Macarons (?)Macaron "Manifesto"

Any enlightenment appreciated :biggrin:

Edited by tan319 (log)

2317/5000

Link to comment
Share on other sites

Hi tan319. I look forward to your impressions of the book, as I'm sure many others will too!

Titanium oxide is a food colouring (E171). I would hazard a guess that by whitening the basic batter, it provides a better palette for the other colourings.

Alas, the manifesto you mention is for masonry (maçonnerie) rather than macarons :)

-- lamington a.k.a. Duncan Markham

The Gastronomer's Bookshelf - collaborative book reviews about all things food and wine

Syrup & Tang - candid commentary and flavourful fancies

"It's healthy. It's cake. It's chocolate cake."

Link to comment
Share on other sites

Just ordered the book. I think it will be good for my (almost non existant) french...

Eyeball those recipes from L'Express and invest in some kind of Berlitz phrasebook/dictionary, dude! :laugh:

2317/5000

Link to comment
Share on other sites

I forgot to thank choux for the preview!

So cool to hear about the photo section.

There are some You Tube videos available, one from a French Food TV show called "recette macarons" that's probably the most detailed and Christophe Michalaks book also has some good detail but can't wait to see what's in store with PH.

2317/5000

Link to comment
Share on other sites

Eyeball those recipes from L'Express and invest in some kind of Berlitz phrasebook/dictionary, dude! :laugh:

I actually tried reading the recipes in L'Express before ordering the book, and it wasn't that hard even without a dictionary. While my conversational french is really non existant, my written kitchen french is not too bad.

Link to comment
Share on other sites

Eyeball those recipes from L'Express and invest in some kind of Berlitz phrasebook/dictionary, dude! :laugh:

I actually tried reading the recipes in L'Express before ordering the book, and it wasn't that hard even without a dictionary. While my conversational french is really non existant, my written kitchen french is not too bad.

I agree with you, my French kitchen wise isn't too bad, that Titanium thing scared me though!!! :laugh:

2317/5000

Link to comment
Share on other sites

I applied Hermes method of "mounting " his sugar for a dry caramel ( in the recipe for the salted butter caramel mac), like adding butter to a sauce, etc.,for an ice cream I made the other night and it worked so well I actually felt kind of stupid that I hadn't tried it before.

Wonderful and revealing methodology there!

2317/5000

Link to comment
Share on other sites

tan319, can you explain this "mounting" a bit more?

Just manged to buy PH10 for £60 from a French ebayer, but haven't got this baby yet.

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Link to comment
Share on other sites

Like emulsifying the butter into a Beurre Blanc.

From what my limited but OK culinary French told me, I started off with say, 100 grams of sugar in my pot, brought that to a light just starting to color caramel, added another 100, bringing it to the same color gently with limited handling ( wooden spoon) then adding my last 100g of sugar.

Bring that to the right color, a nice amber, cool slightly off the fire.

Then slowly start whisking a 50/50 mix of sweet and salted butter on and off the fire to your caramel, making sure it doesn't start to seize, break or or "curdle" on you.

That's what I kind of took from the filling portion of the PH macaron beurre de sel caramel recipe.

I usually make wet caramels , a water moistened sugar one but this was superior, to me.

Nice one on the PH10!!!

I need me one of those! :laugh:

But with USD I probably just would hit amazon.fr again.

2317/5000

Link to comment
Share on other sites

  • 2 weeks later...

Alexandra Michot used the Herme book as a peg to write an article on the "Generation macaron" in Le Figaro, in which she argues that it's become a worldwide phenomenon in 15 years, from Paris to LA to Tokyo. She points out:

- It's the "chameleon" of pastries

- 3,000 macarons a day are made by Laduree

- Their origin is hazy

- Lenotre, Dalloyau + Hevin are also contenders

- The Justine at the Medidien Montmarnasse, 15 Oct-15 Dec has a 45 E all macaron menu.

Right now its just on the pdf version page 32.

John Talbott

blog John Talbott's Paris

Link to comment
Share on other sites

  • 3 weeks later...

Help!

Have run the recipe through a couple of online translators.

I can't decipher what happens with the Titanium Dioxide is it added to only half of the egg whites and left over night? Or is it also added to sugar and almond?

Any clarity would be greatly appreciated.

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Link to comment
Share on other sites

  • 1 month later...
 Share

  • Similar Content

    • By dcarch
      Happy Bastille Day!
       
      As I was thinking of cooking something appropriate for today and have the music playing in the background. 
      I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. 
       
      I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.
       
      Anyone have ideas?
       
      dcarch
       
       
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...