Book "REASONED GOURMANDISE" by FRÉDÉRIC BAU

RESPONSIBLE AND HEALTHY PATISSERIE

Reasoned Gourmandise is about opting for better. “Nothing is forbidden, no ingredient is off-limits, but quantities are carefully considered. Butter and sugar can be used, only if necessary. Just what's needed, not too much.

As opposed to the current trend for “free-from” and “zero”, Reasoned Gourmandise is about opting for better. “Nothing is forbidden, no ingredient is off-limits, but quantities are carefully considered. Butter and sugar can be used, only if necessary. Just what's needed, not too much. Reasoned Gourmandise represents pastry based on quality, seasonal ingredients. For me, it's the pastry of the future,” emphasizes Frédéric Bau. Good enough to eat—just because Reasoned Gourmandise is, well, reasonable, that doesn't mean it's not irresistible. “Reasoned Gourmandise is a success when the person doesn't realize that the treat they're enjoying is healthier and lower in calories.”

Frédéric Bau, Creative director of maison Valrhona, explores the foundations of a new, healthy and virtuous patisserie, through a scientific and artistic approach. The ingredients, techniques and gestures redraw the lines of gourmandise, in favor of our well-being, respecting the taste and sensations of the great pastry classics, but also a source of inspiration for creations. Paris-Brest, lemon pie, fruit soufflé, the entremets Squarely chocolate or Kyoto - our chef proposes 60 tasty recipes and a repertoire of essential preparations, which are all invitations to reasoned Gourmandise.

"Frédéric has always been for me someone extra... ordinary, a sensitive person, exceptional, eager to be enriched by everything and to break the mold." - Pierre Hermé

CONTENTS

• Memories of a gourmand
• Why should gourmandise be reasoned then? Philosophy, approach and methodology
• The pillars: Four great classics to understand reasoned gourmandise: infinitely vanilla tart by Pierre Hermé, lemon pie, paris-brest and crème brûlée
• The toolbox: the ingredients, their properties and their functions in patisserie

Recipes

• Small cakes
• Tarts
• Entremets
• Plated desserts
• In full transparency
• Small pleasures
• Base recipes

SPECIFICS:

• Language:English
• Author/s: Frédéric Bau
• Hardcover: 336 pages
• Published in2021
• Weight: 2.1 kg