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The fourth in a long line of Alsatian bakers and pastry chefs, Pierre Hermé began his career at 14, at the side of Gaston Lenôtre. Now a household name in France, in Japan and in the United States as well as “The Picasso of Pastry” according to Vogue, Hermé brings flavor and modernity to the ancient […] read more art of pastry.
Now a household name in France, in Japan and in the United States as well as “The Picasso of Pastry” according to Vogue, Hermé brings flavor and modernity to the ancient […] read more art of pastry. With “pleasure as his only guide,” Pierre Hermé has invented his own universe of flavors and sensations.
Put the dry ingredients and the butter in the bowl with the paddle attachment and turn on medium speed, scraping as needed, until well creamed. About 3 minutes. and the egg yolks one at a time and after the preceding yolk has been incorporated. Add the rosey half and half and 1/2 the rose extract. Sample the batter to test. Do you taste rose?
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