Pierre Hermé.
The secrets of the world's best pastry chef
Pierre Hermé invites himself into your kitchen and shares his techniques for creating sublime pastries.
Get started with Pierre Hermé and 50+ mentors for only 12€/month (billed annually).
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2,360 reviews on
Thank you for passing on Pierre these French traditions.
A very good teacher makes you want to bake. thank you for this moment of sharing
What you will learn
- Essential utensils
- Chocolate recipes
- Macarons
- Tarts
- Millefeuille
- Ice cream sundaes
Discover the complete program
Pierre Hermé teaches you his secrets as the world’s best pastry chef
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Le contenu du cours
Le contenu du programme
10 lessons
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Trailer - Masterclass Pierre Hermé01:45 min -
Chapter #1
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1. Meet Pierre Hermé13:12 min
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2. All about pastry equipment and utensils03:35 min
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3. Fresh Chocolate01:06:57 min
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4. Gingerbread/grapefruit macaroons39:55 min
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5. Viennese shortbread with vanilla ice cream35:09 min
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6. The infinite chocolate éclair30:24 min
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7. Strawberry vanilla millefeuille57:00 min
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8. Rose raspberry tart29:53 min
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9. Peach melba ice cream with verbena45:10 min
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10. Conclusion: Chef's final tips10:13 min
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
Pour accéder à cette leçon, vous devez devenir abonné à MentorShow.
A birthday party,
An invitation to dinner,
An evening with friends,
You go to the supermarket or the bakery,
You buy an appetizingly presented cake,
And… it’s no good…
Too sweet, lacking in freshness, disgusting, tasteless, or covered in gelatine to make it shine like a fake diamond…
Most pastries these days are magnificent works of art, but disappointing in taste and texture.
How many times have you opened a book or consulted the Internet to choose a recipe at random,
Only to end up after hours of battle with… something unbelievably far from the presentation photo?
Thanks to Pierre Hermé’s masterclass, all that wasted time and money,
is over.
You have access to the haute couture of patisserie,
Explained in such a way as to be accessible to all, without ever compromising on quality.
Pierre Hermé has always liked to pass on his know-how, which makes his masterclass and his recipes accessible even to beginners.
He gives you a different perspective on pastry-making, and shares with you the techniques and tricks that have made him the world’s best pastry chef.
In this masterclass, you’ll find secrets that no recipe book will give you, because no book has been voted best pastry chef in the world.
Learn a host of tricks and secrets (such as why nuts and dried fruit should be stored in the fridge, or even the freezer) and discover the only 2 utensils that are truly essential for pastry-making.
Find out how to turn a failed recipe into a successful one, and how to break the rules to surprise your guests.
It’s time to treat yourself to cakes that are even more beautiful than those found in refrigerated display cases, but taste light-years ahead of what you’ve been eating until now.
Tell your family and friends, a new pastry chef is about to be born!
PIERRE HERME.
Heir to four generations of Alsatian pastry bakers, Pierre Hermé began his career at the age of 14, working with Gaston Lenôtre.
At 20, he became head pastry chef at Fauchon, where he remained for eleven years. He then lent his expertise to the opening of Ladurée on the Champs-Elysées.
After inaugurating a boutique and tea room in Tokyo in 1998, Pierre Hermé opened his first boutique in France, in Paris, in the heart of Saint-Germain-des-Prés in 2001.
In 2004, a second boutique was opened in Paris, in the 15th arrondissement. Recognized both in France and across the Atlantic, in 2005 he published The Cook’s Book, which won the Best Cookbook Design award and was dubbed the “Picasso of pastry” by the American press.
Pierre Hermé’s expertise and experience have made him the leader of today’s French pastry chefs. He is a regular guest on the TV show Top Chef.
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