An experiment involving Bouchon’s pate a choux and Pierre Herme’s Chocolate Pastry Cream creates this wonderful chocolate eclair.

Meyer lemon tart with candied lemons and peels based on Pierre Herme’s famous lemon tart to welcome Spring

Criollo Cake by Pierre Hermé – coconut dacquoise, caramelized bananas, chocolate mousse and glaze. (in Russian/Portuguese)

This Nutella Tart is rich and deep in chocolate! It takes 30 mins only, and was inspired by french pastry Chef Pierre Hermé recipe!

J’aime le macaron – Raspberry Pistachio Macaron inspired by Pierre Hermé

Chocolate crepes with Ferraro filling made with mascarpone, nutella and roasted hazelnuts.

Pierre Herme’s croissant. Buttery perfection that is crisp and flaky on the outside, delicate, airy, tender on the inside.

Vanilla heaven tartelette (recipe in french)

Pierre Hermé’s Carrément Chocolate. (in Bulgarian)

Vanilla macaron – a very delicate dessert!

Pierre Hermé’s perfect French Croissants au Beurre: flaky, airy, buttery, soft yet crunchy on the outside!

Cake “La Bayadere” with rhubarb, passion fruit and white chocolate by French pastry chef Pierre Hermé. (in Russian with translator)

Cake «Criollo» with chocolate mousse without gelatin, bananas, lemon and ginger. The best from Pierre Herme! (in Russian with translation)

Guess how many pounds of butter are in these Lemon Tartlets. Nope, more!

Chocolate Sable by Pierre Herme done 4 ways – dipped in white & milk chocolate and coated in sprinkles, toasted hazelnuts & almonds

Polish cheesecake (Cracow) from Pierre Hermé. {in Russian}

Macarons with White Chocolate and Black Currant Puree Filling. (scroll down for English)

Chocolate and Lemon Madeleines

Sweet and salty olive sablés from Pierre Hermé as imagined by Dorie Greenspan.

Delicious Mocha Cake by Pierre Herme with coffee buttercream and coffee genoise! (scroll down for recipe in English)

Cake “Chuao” from the French pastry chef Pierre Herme. Chocolate and black currants combined in one dessert. (in Russian)

Pierre Herme’s cheesecake, blueberry-fied. It’s rich, heavy, with the just right amount of sweetness.