Innovative recipes for perfect French baking -- the healthy way. Going to a patisserie is often considered a high-calorie indulgence reserved for weekends or special occasions. But what if you could make healthy pastries at home using more wholesome ingredients without the guilt? Patisserie Revolution is a ground-breaking comprehensive book by award-winning French pastry chef Johanna Le Pape that will teach you everything you need to know about healthier patisserie baking. It's beautifully photographed and covers dough to macarons, meringues, and, of course, croissants. But how is it different? In an easy-to-follow design, you'll quickly learn about the essential ingredients for Johanna's revolutionary approach to baking and she'll tell you how to create sugar-free, vegan or gluten-free patisserie. Patisserie Revolution includes guidance on how to work with more than 30 different flours and 18 cooking oils, plus much more. She also provides information on how to preserve micronutrients, balance sugar and fiber for a low GI and shares extensive dietary substitutions for those who want to make modifications based on sugar, carbohydrate, protein or dairy intake leading to 45 delicious patisserie recipes for Buckwheat Vanilla Mille Feuille, Chestnut Pear and Vanilla Velouté and Madelines with Lemon Zest -- just to name a few. But it also includes the best healthy chocolate chip cookie and snickers you've ever eaten. Be prepared to reframe how you think about French patisserie! AUTHOR: Award-winning author Johanna Le Pape is a talented pastry chef who specializes in well-being. She began her career at Lutetia, then at Le Meurice with Cédric Grolet and Maxime Frédéric. She continued her adventure at Ladurée and won the World Cup of Sweet Arts in 2014. She founded the Aurae workshop, and devotes herself to creation, consulting and training. Johanna and her family divide their time between Paris, France and Los Angeles, California.
