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Tier 2 source6 answers cite this

Pierre Hermé, "Larousse des Desserts"

Pierre Hermé, "Larousse des Desserts" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 6 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

Every answer citing this source

Each card below shows the question, the direct answer, and the note explaining WHY this source was cited in that specific context.

  1. how long does… · baking

    How long does puff pastry need to chill?

    Puff pastry chills 20–30 minutes between each fold (4–6 folds total), plus 1–2 hours final rest. Total: 4–6 hours active making + 2 hours minimum total chilling.

    Why we cite it here: French pastry-chef standard: 30 min between turns, 2h final rest

  2. how long does… · baking

    How long does choux pastry take to bake?

    Choux pastry (pâte à choux) bakes 25–40 minutes total. Standard pattern: 425°F (220°C) for 15 min to puff, then 350°F (175°C) for 15–25 min to dry. Profiteroles ~25 min · éclairs ~30 min.

    Why we cite it here: French chef-canonical method with chocolate éclairs + classic profiteroles

  3. how long does… · baking

    How long does brioche dough need to proof?

    Brioche proofs in 4 stages: 1–2 hour bulk → overnight cold ferment (8–24 hours fridge) → 1–2 hour final shaping rest → 1.5–2 hour final proof at 75°F. Total: 12–30 hours from mix to bake.

    Why we cite it here: Canonical French method with overnight cold ferment + butter percentages

  4. how long does… · baking

    How long does pâte sucrée need to rest?

    Pâte sucrée (sweet tart dough) needs 30 minutes minimum rest in the fridge before rolling, plus 30 more after fitting into the tart shell. Total: ≥1 hour minimum, ideally 2 hours.

    Why we cite it here: French chef-standard double-rest method

  5. how long does… · baking

    How long does croissant lamination take?

    Croissant lamination spans 24–48 hours total: dough mix → 1 hour rest → 3–4 turns with 30–60 min chill between each → overnight cold proof → 2 hour final proof → 18–20 min bake. Active hands-on: ~3 hours.

    Why we cite it here: French canonical method: 3 turns + overnight cold ferment

  6. how long does… · baking

    How long does it take to temper chocolate?

    Tempering chocolate takes 15–30 minutes total. Three temperatures involved: melt to 122°F (50°C) · cool to 81°F (27°C) · warm to 88-91°F (31-33°C). The seeding method (adding chunks at the cooling stage) is the easiest home method.

    Why we cite it here: French pastry-chef chocolate methodology

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