Author(s): Pierre Herme
The cake known as the Paris-Brest was invented in 1910 by a baker in the city of Maisons-Laffitte, who watched the Paris-Brest bicycle race fly past his window. Fascinated by the spectacle, he shaped his dessert, destined for culinary fame, like a bicycle wheel. Each sugary treat in this visually stunning book has its story, Pierre Herm(); master pastry chef, details more than 100 delicious desserts with extraordinary stories. Each pastry is also illustrated by food photographer Laurent Fau with images designed especially for the book. Herme first introduces the greatest classics of French pastry and then reinvents them, adding his own personal touch. The chef that is known to incorporate olive oil in his macaroons and add black pepper and habaneros to his chocolate and banana tart makes both subtle and far-reaching alterations to well-known deserts. He heats up madeleines with a spicy kick, adds caramel-coated almonds to religieuse and freshens up a napoleon with mint cream. The original recipes in this book flaunt Herme's mastery of technique and his talent for combining unique flavors that have earned him the reputation as the most skilled and inventive French pastry chef.
Pierre Hermit began his career at the age of 14 as an apprentice to Gaston Lenotre and quickly became Fauchon's master pastry chef. After taking his skill to Laduree he opened his own line of pastry shops in Tokyo and Paris. He has published numerous books. Laurent Fau has worked as an independent photographer for the past 25 years, specialising in beauty and food. He photographs for famous international brands, including Hermes and the Hotel de Crillon.