Reasoned Gourmandise

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 Bau is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.

Only a few names in world pastry transcend beyond borders and are acknowledged worldwide. Without any doubt, Frédéric Bau is one of those names. As a great pioneer, Bau is always able to anticipate the future, always thinking not of tomorrow but of the day after tomorrow. He was the first to speak of “gourmandise raisonnée” as an antidote not against sugar or butter, but against excess. Now he does not hesitate to denounce the loss of style and personality in present pastry.

"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: 

• Introduction
• Memories of a gourmand
• Why should gourmandise be reasoned then?
• The pillars
• The toolbox
• Recipes
• Small cakes 
• Tarts
• Entremets
• Plated desserts
• In full transparency
• Small pleasures
• Base recipes
• Annexes