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Pierre Hermé comes from a family of bakers in Alsace, apprenticed under Gaston Lenôtre at the age of fourteen and was head pastry chef at Fauchon by 24. In 2016 he was named the world's best pastry chef and has been called the Picasso of pastry, above all for his flavour combinations. Ispahan, meaning rose, lychee and raspberry, is the best known.
Making vegan versions of his own classics is technically considerably more difficult than it sounds, because his entire repertoire rests on eggs and butter. Egg provides structure, aeration and binding, butter provides flakiness and flavour, and both have to be replaced by something capable of doing the same job.
The hardest is the macaron, his signature, which is fundamentally meringue and therefore egg white. Making it work without egg is about the hardest problem there is in vegan baking.
The book contains both reworked versions of his classics and recipes developed specifically for the purpose, created with Linda Vongdara. The audience is narrow and the level of ambition high, which is an unusual combination on the vegan baking shelf. Anyone already baking at an advanced level who wants to solve the problem properly will find the answers here.
Format: Hardback
Number of pages: 256
Language: English
First published: 2024
