So, why be reasonable about indulgence? Indulgence and reasonable are two words that seem to be total opposites, and yet go very well together. Very well indeed...

Edito

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...

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.
Frédéric Bau

Reasonable indulgence, responsible patisserie

As opposed to the current trend for “free-from” and “zero”, Reasonable Indulgence 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. Reasonable Indulgence 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 Reasonable Indulgence is, well, reasonable, that doesn't mean it's not irresistible.

“Reasonable Indulgence is a success when the person doesn't realize that the treat they're enjoying is healthier and lower in calories.”

To order Reasonable Indulgence, head to the professional-only website valrhona-selection.com, or else to the Cité du Chocolat Valrhona websitefor private citizens.

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