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Larousse du Chocolat

filipe

By filipe
in Pastry & Baking

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filipe

filipe

Posted
Posted (edited)

Since there are other threads on other books, I've decided to add this one too, as I think it's a great book and with lots of recipes (380 to be more accurate)

gallery_40488_2237_28752.jpg

Although its author come out as being Pierre Hermé, this book has a lot of recipes from other chefs he invited to participate in it. For a start, let's do some name dropping...

Michel Bannwarth

Thierry Mullhaupt

François Granger

Lionel Raux

Francis Gloton

Vincent Dallet

Éric Vergne

Frédéric Cassel

Arnaud Lahrer

Pascal Niau

Michel Pottier

Franck Piquet

André Cordel

Patrick Berger

Raynald Petit

Jacques Belanger

Frédéric Jouvaud

François Raimbault

Olivier Buisson

Jean-Philippe Darcis

Philippe Vandecappelle

Miguel Moreno

Éric Baumann

Ingrid Astier

Nayla Audi

Frédéric Bau

Florian Bellanger

Maurice Bernachon

Yann Brys

Jean-Pierre Clément

Philippe Conticini

Hélène Darroze

Franck Daubos

Hervé Daumy

Trish Deseine

Christine Ferber

Vincent Ferniot

Stéphane Glacier

Philippe Gobet

Frédéricke Grasser-Hermé

Georges Hermé

Coco Jobard

Yannick Lefort

Henri Leroux

Xavier Mathieu

Patrick Mikanowski

Suzy Peltriaux

Jean-François Piège

Hugues Pouget

Fraçois Simon

Hissa Takenchi

Valentine Tibère

Olympe Versini

Marie Carmen Zamudio

So...pick up one and let's start baking :)

Edited by filipe (log)

Filipe A S

pastry student, food lover & food blogger

there's allways room for some more weight

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tan319

tan319

Posted
Posted

You're tempting me!!!

I got that LTD edition SPOON Ducasse book on one of these dares, had to HIDE IT from my wife for about a month!

Yes, I'm pathetic but...

The Larousse book wouldn't be as heavy a hit as PH10 though.

filipe, it's in French only, correct?

Nice list of chefs on it, for sure!

RE: Library: Doubt if this baby will be in any US libraries, unfortunately!

Larousse Du Chocolat

2317/5000

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filipe

filipe

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This one is much less heavier than PH10... let's say about 1/3-1/4 of PH10's size/weight. It's more like the Chocolate Desserts one. Only in french I'm afraid, I bought mine at his shop at Rue de Vaugirard, as it wasn't available at Fnac.

Filipe A S

pastry student, food lover & food blogger

there's allways room for some more weight

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tan319

tan319

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Posted
This one is much less heavier than PH10... let's say about 1/3-1/4 of PH10's size/weight.

:biggrin::biggrin::biggrin:

I'm afraid there's a misunderstanding re: "Heavier Hit"

That means expensive or costly here in the US ( it's kind of an esoteric saying, maybe more East Coast?).

At 30 euros for Larousse and 120 or 130 for PH10 I think Larousse du Chocolat would be a bit easier on the 'old wallet :biggrin:

I'm sure it's lighter too!

bague25, what have you made from 'Larousse'?

2317/5000

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John DePaula

John DePaula

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I'm going to be pretty busy this Spring but count me in!

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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filipe

filipe

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So, when does the baking start?

What if we choose a recipe?

I may pick up 5 or 6 and then we choose one or two for a start.

What do you guys and girls think of that?

Edited by filipe (log)

Filipe A S

pastry student, food lover & food blogger

there's allways room for some more weight

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Sugarella

Sugarella

Posted
Posted
So, when does the baking start?

What if we choose a recipe?

I may pick up 5 or 6 and then we choose one for start. What do you guys and girls think of that?

If you're translating, count me in. Great motivation for me to buy a french language book.... I'll see if I can order one.

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filipe

filipe

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My 1st glance choice:

Meringue d'automne pg.72

(3 meringue disks, layered with chocolate mousse and covered with a glaçage au chocolat)

Flocon d'etóiles pg.86

(by the photo it seems amazing... and just look at what's needed : dark chocolat éclats + macarons au chocolat + débris de caramel + ganache + mousse sabayon + italian meringue + sugar crystals)

Millefeuilles au chocolat et à l'orange pg.91

(I just love chocolat and orange...)

Éclairs au chocolat pg.152

(after had tried his pâte a choux recipe I have to quickly try these)

Crèmes brûlées à la pistache et nougatine aux éclats de cacao pg.191

(what a combination it should make!)

Dômes de chocolat au café froid pg.194

(I need to give some use to my new dôme-shaped flexipans)

Dacquoise glacée au chocolat noir et à la noix de coco pg.220

(because Summer is almost there...)

Poulet au chocolat pg.276

(for three reasons : because I had never done any savory food using chocolate; because I love chicken; and because it sounds amazing)

Filipe A S

pastry student, food lover & food blogger

there's allways room for some more weight

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tan319

tan319

Posted
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This first one is a killer!

The second I like too!

Who came up wih 'The Flocon...'?

The "Crèmes brûlées à la pistache et nougatine aux éclats de cacao" sounds HOT!

Would love to know more about this Dômes de chocolat au café froid

[

My 1st glance choice:

Meringue d'automne pg.72

(3 meringue disks, layered with chocolate mousse and covered with a glaçage au chocolat)

Flocon d'etóiles pg.86

(by the photo it seems amazing... and just look at what's needed : dark chocolat éclats + macarons au chocolat + débris de caramel  + ganache + mousse sabayon + italian meringue + sugar crystals)

Millefeuilles au chocolat et à l'orange pg.91

(I just love chocolat and orange...)

Éclairs au chocolat pg.152

(after had tried his pâte a choux recipe I have to quickly try these)

Crèmes brûlées à la pistache et nougatine aux éclats de cacao pg.191

(what a combination it should make!)

(I need to give some use to my new dôme-shaped flexipans)

Dacquoise glacée au chocolat noir et à la noix de coco pg.220

(because Summer is almost there...)

Poulet au chocolat pg.276

(for three reasons : because I had never done any savory food using chocolate; because I love chicken; and because it sounds amazing)

some good ones here!

2317/5000

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John DePaula

John DePaula

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I'm still waiting for my copy to arrive but will contribute to the thread soon...

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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