You might worry that one of Pierre Hermé’s professional books – as opposed to the ones targeted at home cooks – would be too difficult for everyday use.In some ways, you would be correct: after all, one doesn’t become the “Picasso of Pastry” by breaking up shop-bought ladyfinger biscuits, soaking them in sherry and layering them with instant “custard”, canned fruit and whipped cream out of a canister (although if Hermé did make trifle, it would almost certainly be delicious).His creations in La…
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