Quote:
"When you get up from the table hungry, you are full; if you get up having eaten, you have overeaten; if you get up after having overfed, you have been poisoned."
A.P.Chekhov

The name of the Black Forest cake immediately brings to mind Germany, whipped cream, chocolate and a cake decorated with cocktail cherries. This recipe was actually invented in Germany in the late 19th and early 20th centuries and the cake literally became a national emblem. The first recipe was published in 1934 and after the 50s, a huge number of interpretations of the famous cake appeared all over the world. I have a recipe from the famous pastry chef Pierre Hermé. When you taste a cake, you have to taste all the layers at the same time. The taste was harmonious and unobtrusive. And the cake is not at all sweet. To be honest, I was afraid that the taste of chocolate would be too strong, and I’m not a big fan of it, but no - it is surprisingly smoothed out by delicate cream and custard with cherries.

Ingredients

For the marinade:
Water 90 gr
Sugar (fine) 2/3 cup
Sour cherries maybe frozen300 gr

Chocolate sponge cake:
Butter 60 gr
Flour 25 gr
Potato flour 25 gr
Cocoa 30 gr
Yolks 120 gr (6 pcs)
Sugar (fine) 100 gr
Squirrels 125 gr (4 pcs)

Custard:
Vanilla ½ pod
Milk 125 gr
Fine sugar 30 gr
Corn starch 5 g
Flour 5 g
Yolk 35 gr
Butter 10 g

Cherry syrup:
Water 30 gr
Fine sugar 35 gr
Kirsch (Kirschwasser) 30 gr

:
Gelatin 5 g
Whipping cream 33% 240 gr
Custard 130 gr

Chocolate cream:
Dark chocolate (cocoa content 66%)80 gr
Cream 170 gr

Decoration:
Whipping cream 33% 350 gr
Fine sugar 20 gr
Cocktail cherry
100 gr

Preparation

Measure conversion table

The day before making the cake, marinate the cherries:

Biscuit:

Custard:

Drain the syrup from the cherries

Syrup:

Assembly:

Light vanilla custard

Assembly:
- Spread a thin layer of cream (half of the cream) on the sponge cake lying in the cake ring

Chocolate cream:

Assembly:

Decoration:

- Go over the sides with a pastry spatula to add texture. There is no spatula - you can make grooves with a teaspoon or anything else you have in the kitchen

Bon appetit!

print version

Ingredients

For the marinade:
Water 90 gr
Sugar (fine) 2/3 cup
Sour cherries maybe frozen300 gr

Chocolate sponge cake:
Butter 60 gr
Flour 25 gr
Potato flour 25 gr
Cocoa 30 gr
Yolks 120 gr (6 pcs)
Sugar (fine) 100 gr
Squirrels 125 gr (4 pcs)

Custard:
Vanilla ½ pod
Milk 125 gr
Fine sugar 30 gr
Corn starch 5 g
Flour 5 g
Yolk 35 gr
Butter 10 g

Cherry syrup:
Water 30 gr
Fine sugar 35 gr
Kirsch (Kirschwasser) 30 gr

Gelatin 5 g
Whipping cream 33% 240 gr
Custard 130 gr

Chocolate cream:
Dark chocolate (cocoa content 66%)80 gr
Cream 170 gr

Decoration:
Whipping cream 33% 350 gr
Fine sugar 20 gr
Cocktail cherry
Dark chocolate (60-70% cocoa) 100 gr

Preparation

The day before making the cake, marinate the cherries:
- Bring baking soda and sugar to a boil
- Remove from heat and add cherries
- Leave to marinate until the next day

Biscuit:
- Preheat oven to 220°C (425°F)
- Melt the butter and set aside to cool
- Sift flour, potato flour and cocoa into a bowl. Set aside
- Beat the yolks with ¾ sugar at high speed for 5 minutes
- In a separate clean and dry bowl, beat the egg whites with the remaining sugar until stiff peaks form.
- Fold the whipped yolks and butter into the whites using gentle folding movements.
- Fold the dry ingredients into the whites using gentle movements.
- Bake the cakes. The author advises simply pouring the dough onto a baking sheet large enough to cut out three circles with a diameter of 20 cm. You can divide the dough into 3 parts and bake 3 biscuits
- Bake until done. About 10 minutes

Custard:
- Butter for custard should be at room temperature
- Prepare a bowl with cold water and ice
- Split the vanilla pod and remove the seeds
- Pour milk into a saucepan, add vanilla seeds, vanilla bean and sugar and bring to a boil
- Mix starch, flour and yolks in a bowl
- Add ⅓ hot milk to the yolks, stirring constantly
- Pour the yolks mixed with milk into a saucepan with milk
- Bring until thickened, stirring
- Place in a metal bowl and place it in a bowl of cold water and ice. Remove the vanilla bean from the cream and discard
- When the cream has cooled to 60°C (140°F), stir in the cut butter and stir until smooth.
- If there is a concern that lumps have appeared, then rub through a sieve
- Cover the seam with cling film and refrigerate until further use.

Drain the syrup from the cherries

Syrup:
- Bring sugar and water to a boil
- Remove from heat and add kirsch

Assembly:
- Cut the sponge cake into 3 cake layers with a diameter of 20 cm
- Place one cake in a ring with a diameter of 20 cm and grease it with syrup with kirsch. To make it easier to remove, you can line the inside of the ring with acetate film

Light vanilla custard
- Soak gelatin in cold water for 15 minutes
-Whip the cream to soft peaks
- Squeeze out the gelatin, melt it and stir into the cooled custard
- Stir the cream into the custard
- Transfer to a pastry bag

Assembly:
- Spread a thin layer of cream onto the sponge cake placed in the cake ring
- Place the pickled cherries and again spread a thin layer of cream
- Place the second sponge cake and wet it with syrup too

Chocolate cream:
- Break the chocolate into small pieces and melt it
- Mix 2 tablespoons of cream with melted chocolate
- Whip the remaining cream to stiff peaks and stir the chocolate into the cream.

Assembly:
- Place chocolate cream on sponge cake
- Place the third cake layer on top and soak it in syrup too
- Place the cake in the freezer for 2 hours

Decoration:
- Beat the cream and sugar until stiff peaks form.
- Remove the cake from the freezer and remove it from the mold. If you did not use acetate film, you can blow a hairdryer on the mold, then it will be easier to remove the cake
-Pour the cream on top of the cake and brush the sides with it
- Go over the sides with a pastry spatula to add texture
- Place the remaining cream in a pastry bag fitted with a star tip.
- Make flowers around the edge of the top of the cake
- Place a dried cocktail cherry in each flower
- Heat the chocolate slightly and trim it with sawdust (use a vegetable peeler)
- Place chocolate in the center of the cake

“Criolho” cake according to the recipe of Pierre Herme from Nina Niksya

We are putting together a collection of holiday recipes.
Criolho cake from the culinary blog "Tasty Art"
from Nina Niksya

Another wonderful, light cake according to the recipe of Pierre Herme, from his book in Russian “Larousse. Chocolate" from the publishing house "Chernovik". The cake is really simple and unpretentious:

- Dacquoise sponge cake
- Banana layer
- Chocolate mousse with lemon and ginger
- Glaze

The decor, again, is mine. Erme presents this cake quite simply - coconut sprinkles on the sides, chocolate glaze on top and 4 banana slices arranged in a fan.

If you are interested in my version, I will show you how to assemble such a cake.

About the taste - a completely light, soft and delicate dessert. I gave it to my classmates, and their unanimous opinion was: “We have the feeling that this cake generally breaks down calories and you can eat it as much as you like.” One of the most original praise I have heard.

Preparation: 20+30 minutes

Proofing: 20 minutes

Preparation: about 40 minutes

Cooling: 6-8 hours

And, important. I had the most questions about this recipe and something with which I didn’t quite agree. I will describe it as presented in the book and italicize my comments as I did. I can’t understand whether it’s a matter of translation or something else, but many moments seem strange to me. For example, why temper chocolate for mousse? I have never encountered this anywhere in my entire practice - neither in Erme’s recipes, nor in French schools. Tempering is necessary for the shine and strength of chocolate products. Mousse, even if it is made without gelatin, it will still harden because it is dark chocolate with 66% cocoa bean content. And why is it tempered after adding zest and ginger? I suspect that the original may have meant that the chocolate just needs to cool a little before adding the whipped cream, otherwise the cream will just melt.

The second point that I don’t understand is why it is said that “dacquoise” should be prepared the day before and stored overnight in the refrigerator. This is a useful recommendation if you want to prepare the cake more than one day. But in recipes of this kind they are never served “broken down” by day. You can prepare the ganache, Chantilly cream, and jelly layer in advance, if you have one. But sponge cake? It will make no difference whether you prepare it and use it immediately after cooling, or keep it in the refrigerator overnight. Again, why in the refrigerator? Wrapped tightly in cling film, it can be stored at room temperature for a day.

In general, as you can see, I have a lot of questions and I did everything my way. The result was wonderful. And when you prepare this delicious cake, decide for yourself what would be more convenient for you to do with it.

Ingredients:

Sponge cake "Dacquoise":
40 g coconut flakes
60 g almond flour
90 g powdered sugar
3 egg whites
35 g fine sugar or caster sugar
powdered sugar

Filling:
250 g peeled bananas
20 g butter
25 g cane sugar
10 ml lemon juice

Chocolate mousse with lemon and ginger:
30 ml water
70 g sugar
3 egg yolks
1 egg
175 g dark chocolate (66% cocoa content)
3 g very finely chopped fresh ginger
250 g cream 33%-35%
1 lemon

Chocolate sauce:
50 g dark chocolate (70% cocoa content)
100 g water
30 g fine sugar
50 g cream 33%-35%

Chocolate coating:
100 g dark chocolate (70% cocoa content)
80 ml cream
20 g softened butter

For decoration:
Small bananas
chocolate glaze
coconut flakes

Preparation:

Sponge cake "Dacquoise":

The only deviation I made in this part was that I did not make the sponge cake the day before and did not store it in the refrigerator; I used it in assembling the cake on the same day that I prepared it.

Preheat the oven to 150C.

Sift the powdered sugar and almond flour and add the coconut flakes.

If you don't want the coconut to taste like grains, you can grind it in a coffee grinder to a powder (like almond flour) and then your sponge cake will only have a pleasant coconut flavor.

Beat the whites into a stable foam, gradually adding fine sugar.

Gently fold the dry mixture into the egg whites using a silicone spatula.

Fill a piping bag with a flat, round tip no. 12 with the protein mixture. On a baking sheet lined with parchment paper, pipe 2 circles with a diameter of 22 cm in a spiral shape - from the center to the periphery.

Sprinkle lightly with sifted powdered sugar. Let stand for 10 minutes. Sprinkle with powdered sugar again and let sit for another 10 minutes.

Then bake your cakes in a preheated oven for 30-35 minutes. But look, you may need a little less time, depending on the “strength” of your oven. The cake should not dry out too much, otherwise it will be cookies, not sponge cake.

Remove the pan from the oven, carefully transfer the cakes to a wire rack and let cool completely. Then wrap tightly in cling film and refrigerate overnight.

Banana filling:

Cut the bananas into 1 cm thick slices. Sprinkle with lemon juice.

Heat the butter in a frying pan over high heat. Place banana slices in it. Sprinkle with cane sugar, brown quickly and drain in a colander.

The bananas must be browned very quickly, over high heat, so that they do not have time to fall apart and turn into puree.

Chocolate mousse:

A digression at this stage - I did not temper the chocolate. I know that some chefs do this even for mousses and I have nothing against it. But in my opinion, this is where it is useless and a waste of energy and your time, the result will still be the same.

Place the empty mixing bowl in the freezer for 15 minutes.

Bring the water to a boil, adding sugar and cook for 3 minutes (125C). Whisk the yolks with the whole egg in a bowl. While whisking, pour in the hot syrup in a thin stream.

My recommendations: do this process in parallel - while the yolks and eggs are being beaten, heat the syrup. And not up to 125C, but up to 118C. 125C is already very close to caramel and due to the small amount of ingredients, it simply may not even pour into a whipping mass.

Continue whisking until the mixture turns white, triples in volume and cools.

Chop the chocolate and melt in a saucepan over a water bath. Cut the thin zest from the lemon and chop it very finely. Add the zest and ginger into the melted chocolate. Temper the chocolate.

Whip the cream in a chilled bowl. Fold them into the tempered chocolate.

Then carefully add the yolks beaten with syrup. The mousse must be used immediately.

Preparing for assembly:

Cut small bananas lengthwise about 0.5-1 cm thick. Sprinkle both sides well with lemon or lime juice.

If necessary, trim the cakes with scissors. It should be so that when you place your cake in a mold with a diameter of 24 cm, the joint between the edge of the cake and the wall of the mold should completely cover the banana.

Cake assembly:

Collect the mousse in a pastry bag fitted with a nozzle no. 16.

Line the form with acetate/border film. Place the first cake layer on the bottom. Place bananas around the walls, slightly diagonally and overlapping.

Spread 1/3 of the mousse and smooth it out. Cover it with banana slices.

Cover the bananas with half of the mousse and place a second disk of dacquoise on it. Cover the top of the cake with the remaining mousse. Place in the refrigerator overnight.

Glaze:

First prepare the chocolate sauce:

Chop the chocolate and pour it into a thick-bottomed pan. Add water, cream and granulated sugar. Bring to a simmer over low heat and cook, stirring with a spatula, until the sauce becomes oily and no longer runs off the spatula.

Remove the pan from the stove and set aside.

Then prepare the coating:

Grind the chocolate.

In a heavy-bottomed saucepan, bring the cream to a boil. Remove the pan from the heat and gradually add a little chocolate to the hot cream, stirring well each time from the center in a circle, increasing the radius. Once all the chocolate has been added and melted, cool your icing to 60C.

After this, add the butter in pieces, stirring as little as possible, then, with minimal stirring, add the chocolate sauce. The mass should be homogeneous.

This glaze is used warm 35C-40C. The products are doused with a ladle. If your glaze has cooled down and become very dense, heat it without stirring in a water bath.

Decor and presentation:

Remove the cake from the refrigerator, remove the mold, and peel off the acetate film. Spread the glaze over the entire surface. It won’t be a big deal if some streams flow over the bananas; in my opinion, it will even look beautiful.

Allow the glaze to set slightly, then sprinkle with coconut flakes (optional).

The cake is very delicate and can only be stored in the refrigerator.

Enjoy your tea!

This is the kind of winter we have this year. It's January, and the tree is in flowers. I haven't been on Instagram for a long time. I even forced myself to post this photo as a souvenir of this miracle of nature. It's minus three outside, by the way.

The tradition of holding a Thanksgiving Day parade dates back to 1924. Macy's is one of the oldest and largest department store chains in the United States. It was then, in 1924, that the management of the Macy's department store decided to hold a Christmas parade in order to attract customers. Department store workers dressed as clowns, cowboys and knights, and there were festive floats and musical groups. There were no giant hot air balloons back then. But the main feature of this parade were the animals that Macy's took from the Central Park Zoo. Imagine, live elephants, bears, camels and monkeys. The success was enormous. More than 250,000 people gathered to watch the parade. And soon Macy's announced, that the parade will become an annual event. The parade was exhausting for the animals and their growling frightened the spectators, so live animals had to be abandoned and they were replaced in 1927 by hot air balloons. That same year, the parade was renamed Macy's Thanksgiving parade. The parade became much shorter in length (reduced from 6 miles to 2.5 miles). But the constant tradition of the parade is the appearance of Santa Claus in a sleigh pulled by reindeer, and his arrival heralds the beginning of the Christmas season. The first balloon this year was for astronaut Snoopy, in honor of the 50th anniversary of the Apollo space program and the moon landing. I added photos of the first parade of 1924 to the carousel.

Today is Thanksgiving Day in America. All week long the children have been telling us the story of the pilgrims from England who sailed on the ship "Mayflower" to the shores of America... and how they were caught in a cold winter and many of them died due to cold and disease. And the next year the Indians taught them how to care for the land and grow different products on it. And in the very first autumn they reaped a rich harvest. And the pilgrims gathered at a large table and invited the Indians, who helped them survive in the new land, to share a meal with them. And this meal was the first Thanksgiving celebration. Here's the story. And now we are rushing to New York for the parade.

We still have 10 minutes left in Philadelphia before the new day begins. Therefore, while it’s still November 21, it’s time to talk about Rocky. On November 21, 1976, 43 years ago, the movie Rocky was released. And, as a big fan of all Rocky series, I’ll tell you some interesting facts about the creation of the first part. Sylvester Stallone wrote the script for the first Rocky film in 3 and a half days. And, talking with the producers, his main requirement was that he himself would play Rocky Balboa. Before Rocky, Sylvester Stallone was so poor that he even had to sell his dog for $50. But a week later, the script for the film Rocky was bought and he was able to return the dog. And it is this dog that Stallone plays Rocky's dog in the film. (In the carousel there is a photo of Stallone with a dog.) Rocky also has two turtles living there in the film. So, can you imagine, these turtles still live with Stallone. (Photos with turtles from the film are also in the carousel.) Due to the small budget of the film, Stallone's relatives played various minor roles. The first date of Rocky and his beloved Adrian in the film was at a closed, empty skating rink, although initially, according to the script, the skating rink was supposed to be open and other visitors were supposed to skate there. But the producers, for financial reasons, could not hire extras, so they changed the script. All filming in Philadelphia was carried out without preparation, without additional lighting or equipment. The scene where Rocky runs through the bazaar in the Italian Quarter was filmed simply from the car and people were perplexed by what was happening, what kind of person was running after the car and why he was being filmed. That’s why in the film the people at the bazaar look slightly surprised. And there, while running through the Italian quarter, a man throws an orange to Stallone. It was an improvisation by the shop owner, which was later included in the film. In the carousel I added a video from YouTube with a clip of Rocky running to the fantastic soundtrack of Gonna Fly now. Happy birthday, Rocky movie!

He began studying pastry craft at the age of 14. And at 20 he was already appointed chief pastry chef of the Fauchon Grocery House.

In 1996, Herme left Fauchon to open his own House, Pierre Herme Paris, with his partner Charles Nobility. Their first boutique appeared in Tokyo in 1998, and in 2000 the café-patisserie of the same name opened its doors. 2001 is the year of Pierre Hermé's return to the French culinary scene. His boutique, located at 72 rue Bonaparte, in the fashionable quarter of Saint-Germain Boulevard, instantly became popular. At the end of 2004, a second boutique, with an unexpected modern design, opened its doors on rue Vaugirard. Together with him, the Atelier was opened, in partnership with the prestigious Ferrandi culinary school and the Paris Chamber of Commerce, where young chefs are taught sweet magic.

At the beginning of 2005, Tokyo witnessed a new concept from Pierre Herme Paris - a luxury supermarket and chocolate bar. These two spaces are located on Omotesando Street (表参道), where every self-respecting Fashion House has staked out a place. And finally, a new boutique opened in the largest gastronomic mall in the world, Isetan Shinjuku in 2006.

Today, the name of Pierre Hermé is associated all over the world with high art in confectionery. Many consider Pierre Hermé the best pastry chef in the world. VOGUE magazine called him the “Picasso of confectionery art”, Food&Wine awarded him the title of “Confectioner Provocateur”, Paris-Match speaks of him as an “avant-garde pastry chef and wizard of tastes”, and the New York Times calls him his "Emperor of the Kitchen". Gourmets pronounce his name with respect and admiration.

Pierre Hermé is not just a professional, specialist and first-class connoisseur of the craft, but also a true pioneer in the field of taste, daring, self-confident and incredibly talented. He manages to prepare the most classic desserts of French cuisine in a way that no one else can. His own creations are amazing, thought out to the smallest detail, bold, revolutionary combinations of completely different shades of taste, absolutely unusual products and ingredients atypical for confectionery. Sometimes you just can’t wrap your head around how they can coexist in one dish, in one dessert. Pierre Hermé advocates the bringing together of opposing substances, bitter, sour, spicy and fruity tastes, for the combination of different temperatures, colors, textures, aromas. Rose goes with almonds and raspberries, avocado with chocolate, tomato with vanilla, milk chocolate with ginger... Isn't it a miracle?

Pierre Hermé never tires of experimenting, trying, inventing, creating. “An architect of taste,” he creates new and new collections, offering gourmets unprecedented desserts. As a couturier, Pierre Hermé produces two collections a year: Spring-Summer and Autumn-Winter. Each of them is inspired by an idea and dedicated to a specific topic, each has its own name.

One of the maestro's collections is called "F.E.T.I.S.H."

Here are just some of the desserts that are included in this collection:

— “Isfahan cheesecake.” Shortcrust pastry base, delicate cheesecake with rose water, mousse with lychee and raspberries, light cream cheese cream with rose water.

It's the fruit flavor that comes first and this particular cheesecake seems to have completely reinvented everything. Cheesecake with cream cheese and sauce, where each component is in different textures and consistently reveals all its different tastes, but so harmoniously. This is one of the most favorite flavors of the Erme confectionery house.

"Millefeuille Esfahan". Caramel puff pastry, rosewater cream, raspberry sauce and lychee pieces.

Confectionery dream? Provocation? Fruity and tangy, surrounded by the sweetness of rose. Crispy, caramel puff pastry and creamy mascarpone cream - together for the best taste!

"Tart Isfahan". Sweet shortbread pastry, almond cream with rose water and lychee, fresh raspberries, lychee jelly and pink macaron.

The relationship between the sweetness of rose, the sour hint of raspberry and the exotic taste of lychee may seem complex. However, it is obvious how the aromatic flavor complements and expands from one to the other. It's a triad, which is expressed once again here in the pie version.

— “The feeling of Isfahan.” Raspberry jelly, pink jelly, lychee pieces.

Very aromatic, with exotic notes. A wonderful balance between sour and heady. This dessert, where every translucent layer is visible, awakens feelings to new experiences and achievements.

"Emotions of Isfahan". Lychee and raspberry jelly, fresh raspberries, raspberry sauce, rosewater buttercream.

The rose is expressed in a register of softness and sweetness, and the specific sourness of the raspberry comes suddenly. As a result, your mouth is filled with vigor of taste and freshness. And the “gray” layer of aromatic lychee only enhances and spreads the aroma.

"Surprise Isfahan". Crispy meringue, rose cream, lychee and raspberry sauce.

Delicious sweet and crispy meringues that hide a molten heart of subtle aromas. Overall it forms a kind of alliance between "North and South", sweet and sour. The dessert, wrapped like candy, comes in support of our desire for beautiful and delicious days.

"Isfahan Cupcake." Almond sponge cake with rose water, raspberry pieces and raspberry jelly.

A subtle union between the sweetness of rose and the sourness of raspberry.

"The Picasso of Culinary Art":

From the 2011 collection: .

It's not quite chocolate and not quite "macarons". Pierre Herme never tires of improving tastes, creating new types of desserts. Moments of miracle in their purest form.

From the 2011 collection for Valentine's Day.

2000 Feuilles. 2000 Layers (petals).Caramel puff pastry, Piedmontese nut praline, mousseline praline with cream.

2000 petals - an extremely harmonious texture. Soft cream with praline “muslin”. Crispy caramel puff pastry and pralines with thin broken Breton lace give it a unique beauty of lines. Sublimely delicious.

Dacquoise sponge cake with hazelnuts, crispy pralines of thin sheets of chocolate pudding, chocolate ganache and whipped milk chocolate cream.

Chocolate Macaron, dark chocolate with Fleur de Sel, mousse and ganache with dark chocolate and crispy caramel.

Cycle "Infinity":

Tarte Infiniment Citron – Tarte “Endless Lemon”. Sand base, lemon cream, candied lemon zest, lemon jelly.

Cut the vanilla lengthwise, scrape out the seeds with a knife and place them and the pod in the milk. Bring to a boil over low heat and let simmer for an hour.

Mix sugar, yolks, starch in a saucepan until smooth.

Strain the vanilla milk through a fine sieve and bring to a boil again.

Pour boiling milk into the egg-starch mixture, stirring constantly, and return to low heat.

Without stopping stirring the cream, bring it to a boil.

Remove the cream from the heat, let it cool for 7-8 minutes and stir in the butter until smooth.

Transfer the cream to a bowl, press cling film to its surface to prevent airing and let cool completely.

It's time for eclairs.

Mix water, milk, butter, sugar and salt in a saucepan. Bring to a boil over low heat and, stirring constantly, add flour. You should get an elastic dough that lags behind the walls of the dish. Boil it for a minute and remove the saucepan from the heat.

Without stopping stirring, add eggs to the dough one at a time, achieving a uniform consistency at each step.

Preheat the oven to 180 C and line a baking tray with baking paper.

Place the dough in and pipe strips approximately 2*7 cm thick onto a baking sheet.

Cut out rectangles of similar sizes from frozen shortcrust pastry and place on top of the choux pastry.

Place the pan in the oven and bake for 7-9 minutes. Open the oven slightly to release the resulting steam, and bake again for half an hour until deeply golden brown.

Let cool completely.

Until stiff peaks form and gently fold into the custard until smooth.

Place the cream in a pastry bag and fill the eclairs with it. Refrigerate the treat for 2.5 hours and serve. If desired, you can sprinkle with powdered sugar.

Pierre Herme and his "Fetish". Cheesecake "Isfahan"

The confectioner assigns names to all his flavor combinations: for example, “Mosaic” - a combination of pistachio and cherry, “Satin” - mango, passion fruit and orange, “Fetish” - lychee, raspberry and rose. We suggest you prepare Isfahan cheesecake from the Fetish line - rest assured, the taste will shock you.

Shortbread dough:

• soft butter 1 - 113 grams;
• ground almonds - 113 grams;
• powdered sugar - 71 grams;
• egg - 45 grams;
• vanilla - a pinch;
• salt - a pinch;
• flour - 188 grams;
• butter 2 - 113 grams.

• eggs - 2 pieces;
• potato starch - 26 grams;
• flour - 26 grams;
• sugar - 50 grams.

• curd cheese - 471 grams;
• sugar - 139 grams;
• flour - 22 grams;
• eggs - 111 grams;
• yolk - 17 grams;
• cream with a fat content of at least 33% - 35 grams;

• water - 100 grams;
• sugar - 51 grams;
• rose syrup or rose water - 1.5 tbsp. spoons.

Cheese mousse:

• - 3 sheets;
• water - 27 grams;
• sugar - 85 grams;
• yolk - 48 grams;
• powdered sugar - 15 grams;
• cream with a fat content of at least 33%, whipped to soft peaks - 315 grams;
• rose syrup or rose water - 1.5 tbsp. spoons.

• gelatin powder - 8 grams;
• lychee puree - 108 grams;
• seedless raspberry puree - 246 grams.

Dare to cook?

If the list of products that Pierre Herme uses in this recipe does not scare you away, then start with shortcrust pastry.

Beat the butter, add all the ingredients into it one by one, except butter 2, and quickly knead the soft dough. Wrap in plastic wrap and let rest in the refrigerator overnight.

Preheat the oven to 170 C.

Roll out the dough to 4mm thickness and bake for 8-9 minutes until golden brown. Let cool completely and crush into crumbs with your hands.

Beat butter 2 until fluffy, add shortbread crumbs to it and quickly stir until smooth.

Line a springform pan with a diameter of 28 cm with baking paper, spread the butter-sand mixture in an even layer and place it in the freezer - the base should harden.

Preheat the oven to 160 C, place the pan in it and bake for 8-11 minutes. Let cool completely.

For the sponge cake, preheat the oven to 230 C.

Separate the whites from the yolks. Beat the whites with sugar until stiff peaks form and, without stopping beating, add the yolks one at a time. You will get a lush yellowish mass.

Sift the flour with starch, carefully mix from bottom to top until smooth.

Line a baking tray with baking paper and place the biscuit dough into a circle with a diameter of 28 cm.

Place the pan in the oven and bake for 7-9 minutes until golden brown.

Remove the cake from the oven, cool completely and remove from the paper.

Complex technological maps are compiled by Pierre Herme. Thanks to their detail, step-by-step recipes allow you to do everything right.

For the syrup, bring the sugar and water to a boil, add rose syrup or rose water.

Place the cake on top of the sand layer and soak in syrup.

Preheat the oven to 100 C.

Mix all cheesecake ingredients with a whisk. Don't beat, just stir.

Pour the mixture over the biscuit and bake for an hour.

Let cool completely and refrigerate overnight.

For jelly, mix raspberry and lychee puree, soak gelatin in 1/3 until it swells.

Heat the remaining 2/3 without boiling, dissolve the gelatin and stir until smooth.

Cool the jelly until lukewarm, pour it on top of the soaked cheesecake, put it in the refrigerator and let it harden.

Take a breather. Yes, Pierre Herme knows how to surprise. The master's cake recipes have always been complex.

Make the cheese mousse. For this, soak leaf gelatin in cold water.

Mix sugar and water in a saucepan and boil the syrup, letting it simmer over low heat for a couple of minutes.

Beat the yolks and, without turning off the mixer, pour in the boiling syrup in a thin stream. Beat until the mixture cools down.

Place a container with cheese in a water bath - it should heat up and become more fluid and smooth.

As soon as the cheese is hot, add the swollen gelatin and powdered sugar. Stir until smooth.

Remove the container from the heat, stir in the whipped yolks and rose syrup into the cheese mixture, stirring gently.

Finally, very carefully and gently fold the pre-whipped cream into the mousse and pour the mixture over the jelly.

Place the mold in the refrigerator and wait until the layer hardens completely.

Mix raspberry puree and jam and spread in an even layer on the surface of the cheesecake.

Prepare the clear cake jelly, pour it over the raspberry layer and let the cheesecake chill for 2 hours.

Remove the treat from the pan and serve.

Pierre Herme for those in a hurry: a recipe for Viennese cookies

Delicate, crumbly cookies with a noble cocoa bitterness:

• flour - 391 grams;
• soft butter - 376 grams;
• powdered sugar - 151 grams;
• egg whites - 3 pieces;
• cocoa (quality!) - 45 grams;
• a large pinch of salt.

Preparation

And then Pierre Herme will surprise you. His cookie recipes vary, but this one claims to be “elementary.”

You will spend a maximum of 35 minutes on everything.

Preheat the oven to 180 C. If possible, use convection.

Mix and sift flour and cocoa. Add salt to them.

Beat the butter until white and sift the powdered sugar into it. Beat again until smooth.

Add the whites and mix as quickly as possible until smooth.

Line a baking tray with baking paper, place the dough into a pastry syringe fitted with a star tip and quickly press out the dough into a W shape.

Place the baking sheet in the oven and bake for 12 minutes, no more! Overcook and you will get crackers.

Let the finished cookies cool completely, and you can brew tea. Pierre Herme will provide you with a pleasant family evening in just over half an hour.