Patisserie Revolution

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 fibre 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!.