Lightly salty, deeply chocolaty with a shortbread-like texture. Everyone loves World Peace Cookies!

Made of a pistachio dacquoise crust filled with homemade strawberry jam and pistachio cream, decorated with fresh strawberries

Sandy chocolate sablés with a slightly chewy center and bite from crystals of golden turbinado sugar.

I got my hands on the formerly secret French macaron recipes of the world's top pastry chefs. And then the testing began...

Why not make your next strawberry cake strawberry-shaped? One of the most famous pastries in Paris, reverse-engineered.

Delicious and easy to make Chocolate ganache Tart (in French)

A delicious chocolate and passion fruit Christmas Cake. (in French)

A perfect shortcrust pastry for pies and tarts (in French)

Gluten Free Coconut Macaroon Biscuit (in french)

Cheesecake ispahan with white chocolate rose petals (in Hebrew)

A sinfully decadent chocolate vertical cake with passion fruit, chocolate an Pastry Pierre Hermé (In French)

Pierre Herme's Gourmandise Constellation features the subtle flavors of vanilla and cardamom and is a delight for the senses

Milk Chocolate and Passion Fruit French Macarons, inspired by legendary pastry chef Pierre Hermé.

Star Anise Spiced Chocolate Sables: the ultimate Christmas cookie - impressively rich with dark chocolate and spice undertones.

Carrement au chocolat - after a recipe by Pierre Herme.

Carré Blanc dessert according to Pierre Herme- maple and pear marmalade entremet. (in Hebrew, translator on sidebar)

Riviera Cake is Pierre Herme's masterpiece and the cake that manages to combine chocolate and lemon perfectly!

Pierre Herme's Viennese Chocolate Sables - a rich cocoa biscuit coated in dark and white chocolate and dipped in nuts and praline!

These Viennese Chocolate Sable Cookies are made using a Pierre Herme's recipe so they taste amazing and look stunning!

J’aime le macaron - Peanut Macaron with Salted Caramel and Banana Filling, having 4 flavors in one tiny patisserie

Сandied fruit jelly (pate de fruit) "Satin" (orange, apricot, passion fruit) by recipe Pierre Herme. (in Russian with Google translate)

An experiment involving Bouchon's pate a choux and Pierre Herme's Chocolate Pastry Cream creates this wonderful chocolate eclair.

Meyer lemon tart with candied lemons and peels based on Pierre Herme's famous lemon tart to welcome Spring

Criollo Cake by Pierre Hermé - coconut dacquoise, caramelized bananas, chocolate mousse and glaze. (in Russian/Portuguese)