Sweet Treats: Pierre Hermé Paris

Fancy being a bit ambitious next time you create some sweet treats at home? Pierre Hermé has shared his recipe below for the best-selling macaron, the masterpiece that is the Macaron Isaphan.

If macaron-making seems a bit daunting, Strand Palace guests that book directly are in for an exclusive treat with 10% off chocolates and macarons when spending £10 or more in the Pierre Hermé Paris Covent Garden boutique – the perfect excuse to discover their delicious range.

Synonymous with luxury pastries and macarons, Pierre Hermé has invented his own universe of tastes, sensations and pleasures. Often referred to as the ‘Picasso of Pastry’, Pierre Hermé created the modern concept of Haute Patisserie that is now world-renowned.

Founded in 1998 by Pierre Hermé and Charles Znaty, the company has grown rapidly since 2010 on an international scale, with a presence in Europe, Asia and the Middle East.

 

Macaron Ispahan – A recipe by Pierre Hermé

Makes approximately 72 macarons (i.e. about 144 shells)

 

Composition:

Rose macaron biscuit

Litchis and rose white chocolate ganache

Dried raspberries

 

Litchis and rose ganache

500g Valrhona white chocolate (35% cocoa)

65g Valrhona cocoa butter

290g litchi puree (Boiron)

85g liquid cream

4g rose essence (Sevarome)

Boil the cream with the litchi puree. Put the chopped chocolate and cocoa butter to melt in the top of a double boiler. Pour the cream-puree in three parts over the melted chocolate, mixing each time. Add the rose essence and mix with a blender. Transfer to a baking dish. Let cool.

 

Dried raspberries

  • 150g fresh raspberries

Preheat the oven to 90C. Spread the raspberries over the baking tray covered with baking paper. Slide the tray into the oven and let the raspberries dry during approximately 1 hour 30 minutes.

 

Rose macaron biscuit

1)

  • 300g powdered almonds
  • 300g icing sugar
  • 110g egg whites, liquefied
  • 4g liquid red carmine food colouring

2)

  • 300g granulated sugar
  • 75g mineral water
  • 110g egg whites at room temperature

Sift the icing sugar with the powdered almonds. Pour the first-mentioned quantity of egg whites and food colouring, without mixing first, into this mixture (icing sugar and powdered almonds). Add the granulated sugar to the water and heat to 118C. As soon as the syrup reaches 115C, start beating the second-mentioned quantity of egg whites. Pour the sugar syrup (heated to 118C) over the beaten egg whites slowly. Beat and let cool to 50C. Incorporate into the sugar, almond, egg white and food colouring mixture, while letting the mass subside. Pour into a pastry bag with a plain tip (No. 11 nozzle).

 

Forming and baking

Red Amber Candurin

Pipe the mixture into circles (about 3.5cm in diameter) spaced at 2cm intervals on baking sheets lined with parchment paper. Tap baking sheets on the work surface covered with kitchen towel. Spread Candurin on the top of the shells. Let shells form a crust for at least 30 minutes. Preheat convection oven to 170C. Slide baking sheets into the oven. Bake for 12 minutes during which time open the oven door twice, quickly. Take baking sheets out of the oven. Slide sheets of parchment paper with the shells onto the work surface. Let them cool.

 

Assembly

Dried raspberries

Pour ganache into a pastry bag fitted with a No.11 plain tip. For each macaron: garnish one shell generously with ganache, in the middle, place a dried raspberry then cover with a second shell. Store in the refrigerator for 24 hours before tasting. Remove 2 hours before serving and enjoy at room temperature.

 

Pierre Hermé

Instagram: @PierreHermeOfficial

Twitter: @PierreHerme

Pierre Hermé, 38 Monmouth St, London WC2H 9EP

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