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sweets"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/-\/pierre+herme?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/search\/label\/pierre%20herme"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/-\/pierre+herme\/-\/pierre+herme?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"14"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-8679995199067546473"},"published":{"$t":"2013-04-22T09:45:00.003+08:00"},"updated":{"$t":"2013-04-22T11:31:32.977+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pierre herme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies tarts pastries"}],"title":{"type":"text","$t":"Pierre Hermé's Tarte Infiniment Café"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/bossacafez\/8670790018\/\" title=\"Pierre Hermé\u0026#39;s Tarte Infiniment Café by bossacafez, on Flickr\"\u003E\u003Cimg alt=\"Pierre Hermé\u0026#39;s Tarte Infiniment Café\" height=\"427\" src=\"http:\/\/farm9.staticflickr.com\/8396\/8670790018_85dba6c310_o.jpg\" width=\"640\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Eeven though i hardly eat desserts these days, i still get the urge to bake every now and then. i\u0026#39;ve been wanting to recreate this coffee tart for quite sometime since i wasn\u0026#39;t very satisfied with the \u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2010\/08\/pierre-hermes-infiniment-vanille-tart.html\" target=\"_blank\"\u003Einfiniment vanille tart\u003C\/a\u003E i made 2 years ago. the tart was too thick and the top was bigger than the bottom and looked really unbalanced. couldn\u0026#39;t believe i actually went ahead with that. all in all, it was not refined enough by my current standard so i wanted to see if i could do a better job this time round. \u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2013\/04\/pierre-hermes-tarte-infiniment-cafe.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/8679995199067546473\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2013\/04\/pierre-hermes-tarte-infiniment-cafe.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8679995199067546473"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8679995199067546473"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2013\/04\/pierre-hermes-tarte-infiniment-cafe.html","title":"Pierre Hermé's Tarte Infiniment Café"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-6146104283081292475"},"published":{"$t":"2012-09-20T11:56:00.001+08:00"},"updated":{"$t":"2016-03-17T17:46:58.983+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pierre herme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies tarts pastries"}],"title":{"type":"text","$t":"Pierre Hermé's Tarte au Citron"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/bossacafez\/8005136906\/\" title=\"Pierre Hermé\u0026#39;s Tarte au Citron by bossacafez, on Flickr\"\u003E\u003Cimg alt=\"Pierre Hermé\u0026#39;s Tarte au Citron\" src=\"http:\/\/farm9.staticflickr.com\/8460\/8005136906_cf1a32ec7c_o.jpg\" height=\"825\" width=\"550\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Ei was at the bookstore the other day and came across this book called the cook\u0026#39;s book by jill norman. its almost encyclopedia-ish and is very informative. the book covers a wide range of topics on cooking, from step by step instructions on making various sauces to deboning a chicken to making roast lamb and gutting fish. its an amazing book, plus each chapter is written by different chefs, all famous! there\u0026#39;s ferran adria on foams \u0026amp; sauces, charlie trotter on meat, rick bayless on mexican cooking, ken hom on chinese, dan lepard on bread etc. i couldn\u0026#39;t decide if i should buy the book since i don\u0026#39;t do much cooking, but when i came across the chapter on desserts written by pierre hermé, i was sold! the desserts are mostly rustic and is nothing like his ph10, but this lemon tart caught my eye and i especially love the decor so i just had to try it out. plus when was the last time i made a tart? it was eons ago.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2012\/09\/pierre-hermes-tarte-au-citron.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6146104283081292475"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6146104283081292475"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2012\/09\/pierre-hermes-tarte-au-citron.html","title":"Pierre Hermé's Tarte au Citron"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}]},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-2561107289405741637"},"published":{"$t":"2012-03-08T11:27:00.000+08:00"},"updated":{"$t":"2015-10-19T22:27:28.639+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"confiserie and confiture"},{"scheme":"http://www.blogger.com/atom/ns#","term":"french"},{"scheme":"http://www.blogger.com/atom/ns#","term":"french macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pierre herme"}],"title":{"type":"text","$t":"Salted Caramel Popcorn Macarons"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"http:\/\/4.bp.blogspot.com\/-pGpu7rs1DE8\/ViT9s6a6gyI\/AAAAAAAAAsc\/rKJB7YH_Vko\/s1600\/6961272321_799217ec28_o.jpg\"\u003E\u003C\/div\u003E\u003Cbr\u003Ei have always wanted to incorporate popcorn into my macarons coz i think the flavor would be so awesome when paired with a salted caramel filling and it really is! all along i\u0026#39;ve been sticking to one caramel fleur de sel recipe for my macarons which i think is pretty good, but the salted butter caramel cream that pierre herme uses in his macaron book got me really curious. i mean, one that doesn\u0026#39;t use fleur de sel, vanilla bean nor glucose\/corn syrup, would it be good? i just had to try.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2012\/03\/salted-caramel-popcorn-macarons.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/2561107289405741637"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/2561107289405741637"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2012\/03\/salted-caramel-popcorn-macarons.html","title":"Salted Caramel Popcorn Macarons"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-pGpu7rs1DE8\/ViT9s6a6gyI\/AAAAAAAAAsc\/rKJB7YH_Vko\/s72-c\/6961272321_799217ec28_o.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-937499790299936954"},"published":{"$t":"2012-02-08T16:47:00.016+08:00"},"updated":{"$t":"2013-01-18T23:58:52.882+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"french"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ispahan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"madeleines"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pierre herme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rose"}],"title":{"type":"text","$t":"Pierre Hermé's Madeleine Ispahan"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/bossacafez\/6840235003\/\" title=\"Pierre Hermé\u0026#39;s Madeleines Ispahan by bossacafez, on Flickr\"\u003E\u003Cimg alt=\"Pierre Hermé\u0026#39;s Madeleines Ispahan\" height=\"825\" src=\"http:\/\/farm8.staticflickr.com\/7034\/6840235003_8fb6fe9902_o.jpg\" width=\"550\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Eahh, just in time for some valentines day baking! i recently acquired yet another pierre herme\u0026#39;s cookbook \u0026#39;\u003Ci\u003Ele livre des fours secs et moelleux de pierre herme\u003C\/i\u003E\u0026#39;. its a chinese-translated japanese book which features some of the baked goods like madeleines, financiers and gateaux de voyages. of course, being a fan of the lychee, raspberry and rose combo, it goes without saying this would be the 1st thing i was gonna make from the book.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2012\/02\/pierre-hermes-madeleines-ispahan.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/937499790299936954\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2012\/02\/pierre-hermes-madeleines-ispahan.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/937499790299936954"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/937499790299936954"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2012\/02\/pierre-hermes-madeleines-ispahan.html","title":"Pierre Hermé's Madeleine Ispahan"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-4817530979756313488"},"published":{"$t":"2011-10-10T10:04:00.006+08:00"},"updated":{"$t":"2013-01-19T00:12:21.595+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"french"},{"scheme":"http://www.blogger.com/atom/ns#","term":"french macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pierre herme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rose"}],"title":{"type":"text","$t":"Pierre Hermé's Rose Macarons"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/bossacafez\/6228360603\/\" title=\"Pierre Herme\u0026#39;s Rose Macarons by bossacafez, on Flickr\"\u003E\u003Cimg alt=\"Pierre Herme\u0026#39;s Rose Macarons\" height=\"427\" src=\"http:\/\/farm7.static.flickr.com\/6226\/6228360603_02b2abbacb_o.jpg\" width=\"640\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Efinally, the english version of the much-awaited pierre hermé\u0026#39;s macaron book has hit the shelves and i was elated to get my hands on a copy. it features many of his classic and signature macaron recipes like mogador, infiniment vanille, montebello, olive oil vanilla and ispahan as well as the customized ones he did for his clients like jasmine, oolong and carrot orange. there\u0026#39;s also a section where he uses exceptional ingredients like foie gras, black and white truffles and 25-year old balsamic vinegar to incorporate into his macarons so its really fantastic.\u003Cbr\u003E\u003Cbr\u003Eelated about the book aside, i was actually more excited to dabble with the italian meringue method, my FIRST after all these years of macaron making. macarons are known to be finicky therefore i just shyed away from anything that would make them even more complicated.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2011\/10\/pierre-hermes-rose-macarons.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/4817530979756313488\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2011\/10\/pierre-hermes-rose-macarons.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/4817530979756313488"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/4817530979756313488"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2011\/10\/pierre-hermes-rose-macarons.html","title":"Pierre Hermé's Rose Macarons"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/farm7.static.flickr.com\/6222\/6222263356_ce7855a4bb_t.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-8414843391955755234"},"published":{"$t":"2011-06-13T23:03:00.006+08:00"},"updated":{"$t":"2015-09-01T05:22:23.411+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"entremets and petits gateaux"},{"scheme":"http://www.blogger.com/atom/ns#","term":"french"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pierre herme"}],"title":{"type":"text","$t":"Pierre Hermé's Plaisir Sucré"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/bossacafez\/5828508969\/\" title=\"Plaisir Sucré by bossacafez, on Flickr\"\u003E\u003Cimg alt=\"Plaisir Sucré\" src=\"http:\/\/farm6.static.flickr.com\/5068\/5828508969_a7e0d39760_o.jpg\" height=\"427\" width=\"640\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Eplaisir sucré, or sweet pleasure, is one of the many pierre hermé\u0026#39;s masterpieces that i adore. apart from the ispahan, this is another well-known creation using a lovely combination of milk choc \u0026amp; hazelnuts. making this again certainly brought back lotsa memories as this was one of the earliest entremets i started out attempting and it reminded me of how intimidated i was with chocolate tempering and multi-component desserts then. and now, years later, it was nice revisiting just to see how i fared.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2011\/06\/plaisir-sucre.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8414843391955755234"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8414843391955755234"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2011\/06\/plaisir-sucre.html","title":"Pierre Hermé's Plaisir Sucré"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}]}]}});