Pierre Hermé macarons are airy cookies of egg-white and almond flour, sandwiching a cream filling. Perhaps his most famous is the Ispahan, made with rose, lychee, and raspberry.
Hermé’s chocolates are also renowned. His chocolate cake made it on The Observer’s “50 best things to eat in the world” list. To quote: “When Pierre Hermé first let me try his heart-shaped Chuao cake, made with blackcurrants and a chuao couverture from Pralus, I totally forgot where I was. It was a firework of aromas, temperatures and textures. The freshness of the fruit flirted with the roundness of the chocolate. Hermé is a genius – one of my chocolate gods. The cake is seasonal and available on demand, and now made with Valrhona, but it is still my favourite in the world.”
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice in Paris with the acclaimed pâtissier Gaston Lenôtre, who Hermé says is his greatest influence. At age 24, he became the pastry chef at the fine food merchant Fauchon, where he remained for 11 years. In 1997, he was involved for with the expansion of Ladurée into a chain of luxury pastry shops. Ladurée also is renowned for their macarons.
Official Website: pierreherme.com
Photo Credit: Mikael