Gula razonada. Nueva pastelería, nuevas reglas de Frédéric Bau

Frédéric Bau revolutionises patisserie with the innovative concept of Gula razonada: sweet pleasure that is healthy, innovative and in just the right measure.

Patisserie: a word that stirs a thousand emotions; an age-old craft and a source of pleasure that is, nonetheless, often linked to excess, when what our body craves is to enjoy it with the utmost lightness.

Frédéric Bau, creative director of Valrhona, explores the foundations of a new, healthy and judicious patisserie from a perspective that is at once scientific and artistic. Here the ingredients, techniques and practices redraw the guiding lines of sweet pleasure in favour of our well-being, not only respecting the flavours and sensations of the great patisserie classics, but also sparking the inspiration to create new pieces.

Paris-Brest, lemon tart, fruit soufflés or brand-new cakes such as the Rotundamente chocolate or the Kyoto: the master pâtissier offers us 60 delicious recipes, plus a repertoire of essential preparations that are just as many invitations to healthy sweet pleasure.

About the author:

Frédéric Bau, founder of L'École Valrhona and creative director of this prestigious chocolate brand, is a world-renowned French master pâtissier.