Pierre Hermé’s Vegan Pastry

This is advanced level requiring speciality ingredients, strong technique and the correct tools and equipment. However if you have the desire, there are unique and impressive results to be had.

The book is excellent and highly pragmatic. It is tailored for those seeking a deep dive into haute cuisine, particularly in the realm of high-end pastry. While some ingredients are quite specific, such as Guérande fleur de sel and Piedmont hazelnuts, they are easily replaceable. Others, however, are less common, including dextrose, agar-agar, pectin, espelette pepper, Bombay curry, potato protein, chickpea flour, and silken tofu. One particular recipe caught my attention because it is not vegan. Pierre was aware of this and justified his choice by stating, “I decided to use honey from the Corsican Maquis for its distinctive flavor” in the Atlas Garden Baba recipe. While this does not diminish the overall quality of the book—which is truly outstanding—I was slightly disappointed not to see the author’s creativity applied to finding a vegan alternative in this case. Because of this, I deducted one star. However, if this detail does not bother those looking for high-end vegan pastry, the book is undoubtedly worth five stars.

I pre-ordered this book a few months ago, couldn't wait to receive it. This is a big book with photos for each recipe. This book is for professional chefs (which I am not), but I will attempt at making some recipes anyway. Mind you, it requires special ingredients like deodorised coconut oil, potato protein, Guérande Fleur de Sel, white almond butter, pectin NH etc. The photos are works of art. I believe making these recipes is going to be a bit expensive, but probably worth it. Overall, this is an amazing book. Well done. Thank you for publishing it!

Wonderful book, highly recommend adding to your culinary library.

Excelente libro, se nota el trabajo de investigación por cuenta de los Chefs, los postres de Pierre hermé muy bien adaptados al veganismo, el libro es lindo y con pasta dura, le da mucho carácter. No es un libro para los que apenas inician en la pastelería, creo que si es necesaria cierta experticia en pastelería. Algunos ingredientes pueden sonar extraños pero se consiguen relativamente fácil, excepto el 'yumgo". El punto negativo para mi es la utilización de margarina en algunas recetas, sobre todo en las masas laminadas l, estoy seguro que con algo más de trabajo se puede reemplazar la mantequilla por algo menos nocivo y más sabroso que la margarina