Brownie selon Pierre Hermé
Brownie secondo Pierre Hermé
This recipe comes directly from the book Larousse du Chocolat by Pierre Hermé. My favorite (the cook, the man named the Picasso of pastry). I wouldn’t say I tried them all but I baked a lot of my chocolate desserts from this book. Recipes are simple, clear, well explained. Bases are shown at the end even with some pictures. The best book ever for beginners in pastry or more « professional »…
Apart from that, my needs (to be honest I should say desires) of chocolate is getting stronger and stronger. Idon’t know if it is linked to the end of the pregnancy, but one day without it and I could go crazy. It is simple, I was out with Jack, I had a nice lunch with some friends, well eating, even got some of that carnaval donuts before: castagnole (told you I am STARVING!), but I saw a nice shelf full of desserts in a tea room, and I dared to pay 8 euros for a slice of chocolate cake that Jake almost ate all. And it was not even worth to pay that price (consider that the tea was 8 euros, too… a glass of water was just enough!). Downtown Roma can be really expensive… So coming back home I stopped my frustration baking this so delicious brownie. The original recipe is with pistachio, but I replaced them with nuts and did some minor modifications (little bit more of chocolate and less sugar).
















