Frédéric Bau, Creative Director of Maison Valrhona, explores the foundations of a new healthy and virtuous pâtisserie, 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 tart, fruit soufflés, Carrément chocolate or Kyoto desserts, the chef offers 60 tasty recipes and a repertoire of essential preparations, which are all invitations to reasoned gourmandise.
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