Pierre Hermé, one of the world’s most acclaimed pastry chefs, never stops creating. Known for his contributions in renewing pastry in many of its formats, he has just expanded his repertoire of cakes with two additions, the Saint-Honoré Mogador and the Rose des Sables, in which he once again plays with textures to generate emotions and sensations.

The Saint-Honoré, emblematic dessert at the Pierre Hermé maison, can be tasted in a new version in the Mogador cake. This contains the essential elements of the universal classic, puff pastry and choux pastry, although here a subtle mix of exotic fruits is perceived. The balanced milk chocolate and passion fruit chantilly cream underlines the aromas of caramelized roasted pineapple.

On the other hand, the Rose des Sables is a vegetable proposal that combines chocolate, rose, and almond. Hermé turns toasted almonds into praline to flavor a fondant cream made with water and cocoa butter. In the background, the almond milk chocolate ganache unites all the flavors. The pâte sucrée and the milk chocolate petals provide the crunchy touch.