Pierre Hermé’s Ispahan

Talk about french baking and macarons easily comes to mind. And the one name that is almost synonymously equated to macarons is Pierre Hermé. The celebrated French patissier is renowned and worshipped around the world by dessert and sweets afficionados for his edible masterpieces. Enshrined as the “Picasso of Patissiers”, the one creation which is most often tagged onto him  is the Ispahan.

7-cm wide macaron shells in brilliant pink enclosed with a mélange of fresh raspberries, canned lychees and rose petal buttercream, this must had been one of the most bizzare-sounding desserts on the menu that Pierre Hermé created when he was still with Laduree. He is afterall a revolutionary in the French culinary scene, constantly introducing mind-boggling ideas for desserts and patisseries which come in bewildering combinations of flavours or presentation that inspires to astound the world both visually and gastronomically!

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March 25, 2011 | Categories: Food, Simple Eats | Tags: butter cream, crème anglaise, 馬卡龍, framboise, france, french, Ispahan, Italian meringue, la creme au beurre, letchi rose petals, lychee, macaron, meringue italienne, paris, parisienne macaron, petales de rose, petit four, Pierre Hermé, pink, raspberry, rose pink, rouge, spahan, 少女的酥胸 | 70 Comments