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Foodbuzz
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Chocolate Desserts by Pierre Herme
October 01st, 2006 | Category: Baked Goods, Chocolate, Cookies
Chocolate Desserts by Pierre Herme arrived from Amazon during a very light work day. Having heard raving reviews about the book, I gazed through many wonderful creations to choose one to try after work. Although I had my eye on the chocolate macaroons, I decided to postpone baking them to a future weekend and try Viennese Chocolate Sables.
I must say… These are by far the best cookies (well… let`s say there is a tie between these and my Chocolate Chip Cookies) I have ever baked. Delicious buttery taste, crumbly and cocoa flavor at its best. No surprise of course: Everyone who tasted these cookies loved them.
I can not recommend this book enough. Dorie Greenspan`s wonderful writing is the perfect complement to these wonderful chocolate creations. Very clear instructions and best of all -can`t thank you enough Dorie!!!- all cup measurements converted to grams!
After Sables, there was no stopping. I had to try one more. I recall a couple of friends suggesting that I add a layer of fresh raspberries to the Chocolate Ganache Tart I baked for them. The Warm Chocolate and Raspberry Tart in the book seemed very similar to the image I had in mind.
Reading through the recipe, it turned out that pretty much everything was different from Martha`s tart. The crust was completely different (and much more time consuming) and instead of pouring simple ganache over the tart shell, many steps were involved with regards to the filling.
Was it worth the time and energy? Yes and no. Stewart`s ganache filling may be too strong for some people. After all, it is a combination of huge amounts of chocolate and cream. Herme`s filling had a lighter texture (even though it had mang egg yolks in it) and I believe that works much better with raspberries involved. As for the tart shell, I might have to go with Martha`s Pate Sucree the next time I try this. I think it will emphasize the filling better with its softer and lighter texture.
Overall, the result was, again, amazing. Not to sweet, not too heavy and the raspberries complement all the other ingredients so nicely.
Warm Chocolate and Raspberry Tart
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I like those squigly zig zags. Somehow, they make the cookies seem even more tasty! Call me crazy, but I’d eat a row at a time, kind of like munching corn on the cob.