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For pure pleasure...
In the world of patisserie, the recipe for pleasure has been well known for decades, if not centuries: unlimited butter, plenty of eggs, a good bit of flour and lots of sugar. It's such an enjoyable guilty pleasure that all excesses are forgiven, dating from a period when there was no fridge to store that last slice of cake - waste not, want not!
But nowadays, our self-care and well-being have become absolute priorities. You cannot fully enjoy eating a dessert if a few grams of guilt are included.
With Reasonable Indulgence, Frédéric Bau, Experimental Pastry Chef at Valrhona, finally solves the impossible equation—how to combine passion and reason, emotion and nutrition. He has made the dream of all foodies come true, with a new kind of patisserie that combines both lightness and indulgence.
Produced in collaboration with Thierry Hanh, doctor and nutritionist, Reasonable Indulgence is available from Éditions de La Martinière. It sums up this new style of patisserie in the most generous of ways. Here are some excerpts...
Our recipes Gourmandise Raisonnée
In 2004, I had the joy of speaking at a conference alongside the incredible Pierre Gagnaire. He explained how he had decided to develop his cooking by using less butter and dreaming up other ways to create pleasure. He reminded everyone that “while we are the merchants of our customers’ happiness, we're also the protectors of their wellbeing". I realized that those of us who work in pastry-making also had to reconsider things and dare to make changes to recipes that had been left untouched since the 50s.