Pierre Erme: recipes for cakes and pastries
Pierre Erme is the most talented French confectioner,whose works are sung and copied, and the books diverge in millions of copies. His dishes overstepped the definition of "treat" and can be boldly called works of art.
A bit about Erme
Let's be honest - his recipes for enthusiasts,strong in spirit. But nothing is impossible. Yes, the products that he uses are sometimes hard to find (passion fruit, lychee, pistachio paste - not the most frequent guests on the shelves of Russian stores), but rest assured that your efforts will be rewarded with divine taste.Pierre Ermé recipes cakes and cakes presentspublic, carefully checking and verifying the proportions, finding amazing combinations. None of his dishes can be called ordinary or medium to taste. The main requirement is the exact observance of the specified weight and temperature regime. These recipes will not take work by sight.
Vanilla eclairs from Pierre Erme
Beautiful eclairs, fragrant and airy, with a thin crisp, will conquer you from the first bite. Products will need the following:
- butter cold - 50 grams;
- sugar vanilla - pinch;
- flour - 63 grams;
- sugar - 63 grams.
- flour - 91 grams;
- milk - 67 grams;
- water - 67 grams;
- salt - 2 grams;
- sugar - 5 grams;
- soft butter - 61 grams;
- eggs - 3 pieces.
- milk - 410 grams;
- egg yolks - 98 grams;
- sugar - 61 grams;
- corn starch - 23 grams;
- butter - 19 grams;
- natural vanilla - 1 pod;
- cream in fat content of 33% - 125 grams.
Step by step
For a short pastry, grind all the products to uniformity and quickly knead an elastic homogeneous dough.
Form a dough from a dough, wrap it in a food film and put it on the refrigerator for 1 hour.
Chop the dough between 2 layers of baking paper into a 2 mm thick layer. Place until use in the freezer.
Take care of the custard "Diplomat". Pierre Erme (recipes with step-by-step photos we give in this article) suggests stuffing eclairs with a wonderful cream - fragrant and melting, but not as fatty as the usual custard with butter.
Cut the vanilla along, scrape the seeds with a knife and place them together with the pod into the milk. On slow fire, bring to a boil and let it brew for an hour.
Mix sugar, yolks, starch in a saucepan until homogeneity.
Strain the vanilla milk through a fine sieve and bring to a boil again.
Pour the boiling milk into the egg-starch mixture, constantly stirring, and again put on a small fire.
Do not stop stirring the cream, bring it to a boil.
Remove the cream from the heat, allow it to cool for 7-8 minutes and stir the butter until smooth.
Transfer the cream into a bowl, press the food film onto its surface to avoid airing and let it cool completely.
It's time for eclairs.
Mix in the saucepan water, milk, butter, sugar andsalt. On slow fire bring to a boil and, constantly stirring, pour in the flour. It should be an elastic dough that lags behind the walls of the dishes. Cook it for a minute and remove the sauté pan from the fire.
Without stopping to stir, add eggs to the dough one by one, at each step, achieving a uniform consistency.
Preheat the oven to 180 ° C and cover the baking tray with baking paper.
Place the dough in a pastry bag and lay a strip about 2 * 7 cm thick on the baking tray.
From the frozen short dough cut out rectangles with similar dimensions, place on top of the brewed pieces.
Put the baking tray in the oven and bake for 7-9 minutes. Open the oven to release the formed steam from it, and again bake for half an hour to an intensely ruddy color.
Allow to cool completely.
Whip the cream to a hard peak and gently mix them to the custard until smooth.
Place the cream in a pastry bag and stuff them with eclairs. Cool the food for 2.5 hours and serve. If desired, sprinkle with powdered sugar.
Pierre Erme and his "Fetish". Cheesecake "Isfahan"
The confectioner to all his tastesnames: for example, "Mosaic" - a combination of pistachios and cherries, "Satin" - mango, passion fruit and orange, "Fetish" - litchi, raspberry and rose. We suggest that you prepare cheesecake "Esfahan" from the "Fetish" line - be sure, the taste will shake you.
- soft butter 1 - 113 grams;
- ground almonds - 113 grams;
- powdered sugar - 71 grams;
- egg - 45 grams;
- vanilla - 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;
- pink syrup or rose water - 1.5 tbsp. spoons.
- water - 100 grams;
- sugar - 51 grams;
- pink syrup or rose water - 1.5 tbsp. spoons.
- sheet gelatin - 3 leaves;
- water - 27 grams;
- sugar - 85 grams;
- yolk - 48 grams;
- powdered sugar - 15 grams;
- cream with a fat content of at least 33%, whipped until soft peaks - 315 grams;
- pink syrup or rose water - 1.5 tbsp. spoons.
- gelatin in powder - 8 grams;
- mashed lychee - 108 grams;
- puree raspberries without pits - 246 grams.
- puree raspberry seedless - 150 grams;
- crimson jam - 75 grams;
- transparent jelly for cake.
Dare to cook?
If the list of products that uses in this recipe, Pierre Erme, you did not scare away, then start with a short pastry.
Whisk the butter, add to it all the foods in turn, except the butter 2, and quickly knead the soft dough. Wrap it in a food film and let it rest in the fridge overnight.
Preheat the oven to 170 ° C.
Roll out the dough 4 mm thick and bake 8-9 minutes until golden brown. Allow to cool completely and crush into crumbs.
Beat up the butter 2 splendidly, add the crumbs to it and quickly mix it until smooth.
Plug a 28 cm diameter dish with baking paper, place the oil-sand mixture on a flat surface and put it in the freezer - the base should harden.
Preheat the oven to 160 C, put it in a mold and bake for 8-11 minutes. Allow to cool completely.
For biscuit, preheat the oven to 230 ° C.
Separate the proteins from the yolks. Whisk the proteins with sugar until a solid peak and, without stopping to beat, add the yolks one at a time. It turns out a magnificent yellowish mass.
Sift flour with starch, gently mix it from bottom to top up to homogeneity.
Cover the baking sheet with baking paper, place the biscuit dough in a circle with a diameter of 28 cm.
Put the baking tray in the oven and bake for 7-9 minutes until golden brown.
Remove the biscuit from the oven, completely cool it and remove it from the paper.
A complex technological map is made by Pierre Erme. Step-by-step recipes for their details allow you to do everything right.
For sugar syrup, bring to a boil with water, add pink syrup or rose water.
Put the cake over the sand layer, soak the syrup.
Preheat the oven to 100 ° C.
Mix whisk all the products for cheesecake. Do not shake, just stir.
Pour the mixture over the biscuit and bake for an hour.
Allow to cool completely and refrigerate overnight.
For jelly, combine mashed raspberry and lychee, in 1/3 soak gelatin before swelling.
The remaining 2/3 warm up, not allowing boiling, dissolve gelatin and mix until homogeneous.
Cool the jelly until warm, pour over the baked cheesecake, put in the fridge and let it freeze.
Take a breath. Yes, he can surprise Pierre Erme. Recipes of cakes from the master always differed compound.
Do cheese mousse. For him, soak in sheet water gelatin.
Mix sugar in the saucepan with water and cook the syrup, letting it simmer for a couple of minutes.
Whisk the yolks and, without turning off the mixer, pour the boiling syrup in a thin trickle. Beat until the mixture cools.
On a water bath place a container of cheese - it should heat up and become more flowing, smooth.
Once the cheese is warm, add swollen gelatin and powdered sugar to it. Stir until homogeneous.
Remove the container from the heat, stir in the cheese mass whipped yolks and pink syrup, gently mix.
Finally, gently and gently mix to the mousse pre-whipped cream and pour the mass over the jelly.
Place the form in the refrigerator and wait until the layer is completely solidified.
Mix raspberry puree and jam, lay on a cheesecake surface evenly.
Prepare a transparent jelly for the cake, cover them with a crimson layer and let the cheesecake cool for 2 hours.
Take the food out of the form and serve it.
Pierre Erme for those who are in a hurry: a recipe for Viennese cookies
Delicate, crumbly cookies with noble caffeine:
- flour - 391 grams;
- soft butter - 376 grams;
- powdered sugar - 151 grams;
- egg whites - 3 pieces;
- cocoa (quality!) - 45 grams;
- a large pinch of salt.
And then you will be surprised by Pierre Erme. Recipes of cookies from him can be different, but this one pretends to be "elementary".
On all you spend a maximum of 35 minutes.
Warm up the oven to 180 ° C. If possible, use convection.
Mix and sift the flour with cocoa. Add salt to them.
Whisk the butter, sow sugar powder. Whisk until smooth.
Add the proteins and mix as fast as possible until smooth.
Cover the baking sheet with baking paper, place the dough in a confectioner's syringe with a "star" nozzle and quickly squeeze the workpieces in the form of the letter W.
Put the pan in the oven and bake for 12 minutes, no more! Suppress - get biscuits.
Allow the cooked liver to cool completely, and you can brew tea. A pleasant family evening will be provided to you by Pierre Erme a little more than half an hour.