Pierre Erme is a talented French pastry chef whose works are chanted and copied, and books diverge in millions of copies. His dishes have stepped over the definition of "treat" and can safely be called works of art.
A bit about Erme
To be honest - his recipes are for enthusiasts who are strong in spirit. But nothing is impossible. Yes, the products that he uses are sometimes difficult to find (passion fruit, lychee, pistachio paste are not the most frequent guests on the shelves of Russian stores), but rest assured that your efforts will be rewarded with a divine taste.
Pierre Erme presents recipes for cakes and pastries to the public, carefully checking and adjusting the proportions, finding amazing combinations. None of his dishes can be called ordinary or average in taste. The main requirement is the exact observance of the indicated weight and temperature regime. These recipes will not stand the eye.
Vanilla Eclairs from Pierre Erme
Beautiful eclairs, fragrant and airy, with a thin crispy crust, will conquer you from the first bite. Products will need the following:
shortcrust pastry:
- cold butter - 50 grams;
- vanilla sugar - a pinch;
- flour - 63 grams;
- sugar - 63 grams.
Choux pastry:
- flour - 91 grams;
- milk - 67 grams;
- water - 67 grams;
- salt - 2 grams;
- sugar - 5 grams;
- soft butter - 61 grams;
- eggs - 3 pieces.
Cream "Diplomat":
- milk - 410 grams;
- egg yolks - 98 grams;
- sugar - 61 grams;
- corn starch - 23 grams;
- butter - 19 grams;
- natural vanilla - 1 pod;
- cream with a fat content of 33% - 125 grams.
Step by step
For shortcrust pastry, grind all the foods until smooth and quickly knead the elastic homogeneous dough.
Form a lump from the dough, wrap it in cling film and put in the refrigerator for 1 hour.
Roll the chilled dough between 2 layers of baking paper into a layer 2 mm thick. Place before use in the freezer.
Take care of the Diplomat custard. Pierre Erme (recipes with step-by-step photographs we give in this article) offers to start eclairs with a wonderful cream - fragrant and melting, but not as greasy as the usual custard with butter.
Cut vanilla lengthwise, scrape seeds with a knife, and place them with the pod in milk. Bring to a boil over low heat and let it brew for an hour.
Combine sugar, yolks, starch in a saucepan until smooth.
Strain the vanilla milk through a fine sieve and bring to a boil again.
Pour the boiling milk into the egg-starch mixture, stirring constantly, and put it on a small fire again.
Keep stirring the cream, bring it to a boil.
Remove the cream from the heat, let it cool for 7-8 minutes and mix the butter until smooth.
Put the cream in a bowl, squeeze a cling film to its surface to prevent airing and allow to cool completely.
The time for eclairs has come.
Combine water, milk, butter, sugar and salt in a saucepan. Over low heat, bring to a boil and, constantly stirring, add flour. You should get an elastic dough that lags behind the walls of the dishes. Boil it for a minute and remove the stewpan from the heat.
Without stopping to stir, add eggs one at a time to the dough, achieving a uniform consistency at each step.
Preheat the oven to 180 ° C and cover the baking sheet with baking paper.
Place the dough in a pastry bag and place the strips about 2 * 7 cm thick on a baking sheet.
From the frozen shortcrust pastry, cut out rectangles with similar dimensions, place on top of the custard blanks.
Place the pan in the oven and bake for 7-9 minutes. Open the oven to let off the steam that has formed, and bake again for half an hour to an intense ruddy color.
Allow to cool completely.
Whip the cream until a solid peak and gently mix them in the custard until smooth.
Put the cream in a pastry bag and stuff it with eclairs. Refrigerate the treat for 2.5 hours and serve. If desired, you can sprinkle with powdered sugar.
Pierre Erme and his Fetish. Cheesecake "Isfahan"
The confectioner assigns names to all his taste combinations: for example, "Mosaic" - a combination of pistachio and cherry, "Satin" - mango, passion fruit and orange, "Fetish" - lychee, raspberry and rose. We offer you to cook Isfahan cheesecake from the Fetish line - rest assured, the taste will shock you.
Shortcrust pastry:
- soft butter 1 - 113 grams;
- ground almonds - 113 grams;
- icing sugar - 71 grams;
- egg - 45 grams;
- vanilla - a pinch;
- salt - a pinch;
- flour - 188 grams;
- butter 2 - 113 grams.
Biscuit:
- eggs - 2 pieces;
- potato starch - 26 grams;
- flour - 26 grams;
- sugar - 50 grams.
Cheesecake:
- 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.
Syrup:
- water - 100 grams;
- sugar - 51 grams;
- pink syrup or rose water - 1.5 tbsp. spoons.
Cheese Mousse:
- sheet gelatin - 3 sheets;
- water - 27 grams;
- sugar - 85 grams;
- yolk - 48 grams;
- icing sugar - 15 grams;
- cream with a fat content of at least 33%, whipped to a soft peak - 315 grams;
- pink syrup or rose water - 1.5 tbsp. spoons.
Jelly:
- powder gelatin - 8 grams;
- mashed lychee - 108 grams;
- seedless raspberry puree - 246 grams.
Glaze:
- seedless raspberry puree - 150 grams;
- raspberry jam - 75 grams;
- transparent jelly for the cake.
Dare to cook?
If the list of products that Pierre Erme uses in this recipe has not scared you off, then start with a shortcrust pastry.
Beat the butter, add all products except butter 2 in it, and quickly knead the soft dough. Wrap in cling film and let rest in the refrigerator overnight.
Preheat the oven to 170 C.
Roll out the dough 4 mm thick and bake for 8-9 minutes until golden brown. Allow to cool completely and chop by hand into crumbs.
Beat butter 2 until fluffy, add shortcrust to it and mix quickly until smooth.
Cover the detachable mold with a diameter of 28 cm with baking paper, put the oil and sand mixture in an even layer and put it in the freezer - the base should harden.
Preheat the oven to 160 C, put the mold in it and bake for 8-11 minutes. Allow to cool completely.
For a biscuit, preheat the oven to 230 C.
Separate the whites from the yolks. Beat the whites with sugar until a solid peak and, without stopping whipping, add the yolks one at a time. The result is a lush yellowish mass.
Sift flour with starch, gently knead from bottom to top until smooth.
Cover the baking sheet with baking paper, put the biscuit dough in a circle with a diameter of 28 cm.
Put the baking sheet in the oven and bake for 7-9 minutes until golden brown.
Remove the biscuit from the oven, cool completely and remove from paper.
Sophisticated technological maps are made by Pierre Erme. Step-by-step recipes, thanks to their details, allow you to do everything right.
For the syrup, bring the sugar to a boil with water, add pink syrup or pink water.
Put the cake on top of the sand layer, soak in syrup.
Preheat the oven to 100 C.
Combine all the cheesecake products with a whisk. Do not whisk, just mix.
Pour the mixture over the biscuit and bake for an hour.
Allow to cool completely and refrigerate overnight.
For jelly mix raspberry and lychee puree, 1/3 soak the gelatin until it swells.
Heat the remaining 2/3, avoiding boiling, dissolve the gelatin and mix until smooth.
Cool the jelly until warm, pour over the brewed cheesecake, refrigerate and allow to cool.
Catch your breath. Yes, Pierre Erme knows how to surprise. Cake recipes from the master always differed in complexity.
Enjoy cheese mousse. For it, soak sheet gelatin in cold water.
Mix sugar with water in a saucepan and cook the syrup, allowing it to boil over low heat for a couple of minutes.
Beat the yolks and, without turning off the mixer, pour the boiling syrup in a thin stream. Beat until the mixture cools down.
In a water bath place a container with cheese - it should heat up and become more fluid, smooth.
Once the cheese is hot, add swollen gelatin and powdered sugar to it. Stir until smooth.
Remove the container from the heat, mix the whipped yolks and pink syrup into the cheese mass, mix gently.
Finally, very carefully and carefully mix the whipped cream into the mousse in advance and pour the mass over the jelly.
Place the mold in the refrigerator and wait until the layer has completely hardened.
Combine raspberry puree and jam, put on the surface of the cheesecake in an even layer.
Make a transparent jelly for the cake, cover it with a raspberry layer and let the cheesecake cool for 2 hours.
Remove the treat from the mold and serve.
Pierre Erme for those in a hurry: Viennese biscuit recipe
Tender, crumbly cookies with a noble bitterness of cocoa:
- flour - 391 grams;
- soft butter - 376 grams;
- icing sugar - 151 grams;
- egg whites - 3 pieces;
- cocoa (quality!) - 45 grams;
- a large pinch of salt.
Cooking
And here Pierre Erme will surprise you. Cookie recipes from him are different, but this one claims to be "elementary".
You will spend a maximum of 35 minutes on everything.
Warm the oven to 180 C. If possible, use convection.
Mix and sift the flour with cocoa. Add salt to them.
Beat the butter until white, sift the icing sugar to it. Whisk again 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 pastry syringe with a star nozzle and quickly squeeze the blanks in the form of the letter W.
Put the pan in the oven and bake for 12 minutes, no more! Overexpose - get crackers.
Let the cookies cool completely, and you can make tea. A pleasant family evening will be provided to you by Pierre Erme in a little more than half an hour.