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A Passion to Share

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About
Pierre Hermé
Pastry Chef, Paris

From Antonin Carême to Gaston Lenôtre, and including Lucien Peltier, Gabriel Paillasson, Pascal Niau, and Yves Thuriès, great French pastry chefs have, one after another, left their indelible mark on the history of the craft.

For many long years, pastry making was a demonstrative art, with a decided tendency toward ornamentation. This approach is still alive, but now constitutes a separate area of our discipline, only one aspect of our profession, because the truth of the matter is that we do not construct elaborate pièces montées every day, but we make cakes, we make things to eat!