World Pastry Champion in 2011, Jordi Bordas now runs a professional pastry school in Barcelona. Here he offers versions of classic and modern pastries and desserts that are, in the worlds of the book's title, healthier, lighter, and tastier.
Bordas employs a variety of methods to achieve these effects, from the use of whole-meal flours and less-refined sugars to the replacement of eggs with products such as aquafaba.
Among the recipes are cupcakes with almonds and fresh raspberries, mango-passion fruit cakes, orange and sesame tartlets, and a strawberry-basil cheesecake. Most of the recipes seem more suited for pastry cases than plated desserts, but they could easily be employed in a plate of mignardises.
Hardcover. Color photographs throughout. In Spanish.