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 healthy 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 how to create sugar-free, vegan or gluten-free patisserie. She also provides information on how to preserve micronutrients, balance sugar and fiber for a low Gl, and gives extensive dietary substitutions for those who need to make modifications based on sugar, carbohydrate, protein or dairy intake. You'll find recipes for Buckwheat Vanilla Mille Feuille, Chestnut Pear and Vanilla Velouté and Madelines with Lemon Zest - just to name a few. Be prepared to change the way you think about French patisserie!