While some pastries are true masterpieces of precision and elegance, the book Gourmandise Raisonnée is just as sumptuous and will satisfy professionals and gourmet amateurs alike.
Frédéric Bau, creative director of Valrhona, explores the foundations of a new healthy and virtuous pastry, through a scientific and artistic approach.
The ingredients, techniques and gestures redraw the lines of gluttony, in favor of our well-being, respecting the taste and sensations of the great classics of pastry, but also a source of inspiration for creations. Paris-brest, lemon tart, fruit soufflés, Carrément chocolat or Kyoto desserts, the chef offers 60 tasty recipes and a repertoire of essential preparations, which are all invitations to reasoned gluttony.
Find it on our partner’s website: https://www.librairiegourmande.fr/patisserie-professionnelle/14987-gourmandise-raisonnee.html search_query=gourmandise+raisonnee&results=1
