Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), explores healthier baking, discussing 30 types of flours, and 17 types of sugars. She also includes substitution guides for a lowering glycemic index, as well as vegan substitutes for milk, yogurts, creams and fats.
I spoke with Le Pape from her home in Venice. She told me that about 10 years ago she realized the future of pastry would require it to be healthier. She set about to find ways to create pastries using healthier ingredients.
Her book’s long list of alternatives to wheat flour fascinated me. In all my years of baking, I never employed most of these options. I knew about almond flour and chickpea flour, but I’d never sought out chestnut flour, or coconut flour, or myriad others.
She explained that the flour needs to be a complete grain, not refined. She advised combining 2 or 3 different wheat-flour alternates to build flavor and incorporate different nutrients; diversification can make for better digestion.
To follow is her recipe for Energy Balls, tasty little snacks that I tucked away in my freezer. I had all the ingredients on hand except the chestnut flour and the unsweetened desiccated coconut, items that I sought out online. I made my spheres about 1 inch in diameter; Chef Le Pape prefers to make them half that big.
Queried about which recipes were her favorites, she said that the Healthy Snickers Bars go to the top of the list, adding that her 3- and 4-year-old daughters frequently ask for them.
Patisserie Revolution Energy Balls
Yield: About 15
INGREDIENTS
3 tablespoons dried banana slices
1/2 teaspoon flax seeds
7 tablespoons chopped pitted dates
2/3 cup chestnut flour
6 tablespoons whole almonds
1 cup plus 3 tablespoons dried apricots
3 1/2 tablespoons dried cranberries
1/4 cup plus 4 teaspoons unsweetened desiccated coconut
DIRECTIONS
1. In a food processor, combine dried banana slices, flax seeds, dates, chestnut flour, almonds, apricots, cranberries, and coconut; pulse until chopped. Form into bite-sized balls.
2. Store in a sealed container at room temperature for one week or freeze for up to one month.
Source: “Patisserie Revolution” by Johanna Le Pape (Robert Rose)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.