From Pierre Herme Paris, four types of menus based on the healthy sweets concept "Gourmandise RAISONNEE" will be released, such as stopping the excessive use of high-fat ingredients and white sugar. Both are available for a limited time.

Gourmandise raisonne

It is reported that the confectionery based on the Gourmandise raisonne was made with Frederick Bo, a pastry chef in charge of development at Valrhona. The recipes for the typical sweets "Tarte Infiniment CITRON" and "Tarte Infiniment VANILLE" of Maison Pierre Herme Paris have been reviewed.

In addition, "Chou ORPHEO" and "CONSTELLATION" will be newly prepared. Both are sold at directly managed stores including Pierre Hermé Paris Aoyama.

Tart Amphiniman Citron

Based on Gourmandise Rezone, "Tart Amphiniman Citron" is a combination of lemon cream, lemon confit, lemon flavored gimov, lemon zest and tart. It will be on sale for a limited time until September 7. The selling price is 756 yen for Andy Viduel (tax included, same below). Entremets (about 15 cm in diameter) limited to Pierre Hermé Paris Aoyama is 3,240 yen.

Priority was given to making the lemon's flavor stand out, the acidity was emphasized, the flavor was brought out, and the bitterness was refined. The contrast between the crispy texture of the gluten-free part sukure and the thick texture of the cream is also produced. In addition to this, the lemon-flavored fresh marshmallows enhance the fragrance.

Tart Amphiniman Vanille

"Tart Amphiniman Vanilla" based on Gourmandise raisonne is a combination of vanilla-flavored biscuits, vanilla-flavored ganache, vanilla-flavored cream, and tart. It will be available for a limited time until November 30th. The selling price is 972 yen for Andy Viduel. Entremets (about 12 cm in diameter) limited to Pierre Hermé Paris Aoyama is 3,456 yen.

It is indistinguishable from ordinary tarts in terms of taste and texture, and is characterized by the scent of vanilla. A gluten-free part sable was devised to reduce the amount of egg yolk used in biscuits. Wheat flour has been replaced by semi-brown rice flour, corn starch and potato starch, and skim milk, egg white, white sugar, chicory fiber and pectin formulations have been used in place of ganash and mascarpone. Pectin is a combination of two types, a smooth texture and a soft and melty texture.

Shoe Orfeo

"Shoe Orfeo" uses shoes, cocoa pieces of Crustian, mousse chocolate noir, hazelnut praline cream, and hazelnuts. Scheduled to be sold for a limited time from October 20th to November 30th. The selling price is 648 yen for Andy Viduel.

The mellowness of the hazelnut praline cream contrasts with the powerful chocolate taste. Made from chocolate and skim milk, Chantilly-fluffy creme au chocolat is combined with hazelnut pralines and a melty praline cream based on starchy water. Hazelnut oil is used instead of butter for the parta shoe.

Constellation

"Constellation" uses cardamon-flavored biscuits, orange compote, strawberry mousse, strawberry cream, strawberry fruit, and strawberry veil. It is on sale for a limited time until October 19th. The selling price is 864 yen for Andy Viduel.

It features strawberries cooked in three ways. The flavors of orange and green cardamon with lemon accents complement the texture of olive oil and honey-filled biscuits. In addition to this, a fruity veil with reduced sweetness and a slight flavor is used instead of the traditional napage.