Nicolas Cloiseau, chef of La Maison du Chocolat, has invited Pierre Hermé as chef in residence for a season.

Hermé, recently elected president of the Coupe du Monde de la Pâtisserie, has not hesitated to accept the proposal because of the many characteristics shared by the two pastry houses, especially their enormous creativity, quality, and the search for flavor.

For the occasion, he has created two unprecedented vegan cakes. The choice was clear from the start, he explains. “Two years ago, Nicolas Cloiseau launched the Wellness chocolate bonbon collection, gluten-free and without butter or cream. I had the great pleasure of tasting them, that’s why when the Maison du Chocolat offered that collaboration to me, I knew that I had to make vegan creations”, Hermé explains.

Specifically, the French chef has presented two individual cakes that arouse emotion and create surprise. “Two snacks that have allowed me to explore a new territory in terms of ingredients, but that maintain the appearance of classic cakes, which are inseparable from taste and pleasure,” he says.

On the one hand, Fleur de cassis, a gâteau made from sablé with cassis pepper, Belize chocolate ganache and cassis, biscuit chocolat, cassis gelée, and Belize chocolate mousse. Seduced by the Noir de Cassis bonbons by La Maison du Chocolat, Hermé wanted to reinterpret them in the form of a cake and the result is this flower. Its secret is the Belize chocolate from Central America, with 64% cocoa and spicy red fruit notes.

On the other hand, Rose des Sables, a cake composed of pâte sucrée, almond praline, milk and rose chocolate ganache, soft almond cream and rose praline. To avoid using cow’s milk, chocolate with almond milk with cocoa beans from Brazil is used.

Both can be enjoyed at La Maison du Chocolat from March 2 until May, and at Pierre Hermé Paris from March 2 to April 12.

©Laurent Fau