Healthier, Lighter and Tastier Pastry
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Now in English!
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.
Despite the book's subtitle mentioning making these items at home, the book is clearly written for a professional audience.
Nutritional analyses are provided, and there are frequent suggestions of possible ingredient substitutions in order to adapt the recipes for more restrictive diets.
Hardcover. Color photographs throughout. In English.
You can find the Spanish-language edition of this book here.
