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August 1, 2021

Fancy a little treat? Five sugar-free recipes to stop tightening your belt!

Is it essential to skip cakes and other desserts when you want to stop sugar? Not necessarily. No added sugar, no sweetener, no alternative such as stevia or agave syrup: this is the challenge taken up by Philippe Conticini in his book Cakes and sweets without sugar (First, 144 p., € 14.95), co-written with Anne-Sophie Lévy-Chambon. Through 50 easy-to-make recipes, the pastry chef teaches us to look for the taste of sweetness differently. By making a reduction or a caramel of fruit juice, for example. On your whips, go!

Article reserved for our subscribers Read also Pierre Hermé and Frédéric Bau: “The idea is not to do without butter or sugar, but to use the minimum of everything”

Hazelnut cake

For 4 people

  • 45 g of raw hazelnut powder
  • 62 g apple juice reduction
  • 1/2 egg white (15 g) + 2 whites (50 g)
  • 1 egg yolk (20 g)
  • 1 vanilla pod
  • 15 g of T45 flour
  • 8 g chestnut flour
  • 3 g of baking powder
  • 40 g of brown butter

Finishing:

  • 1 tsp. apple juice reduction

Apple juice reduction (for 180 g):

In a large saucepan, bring to a boil for 25 minutes over high heat the equivalent of one liter of organic apple juice without added sugar. Obtain approximately 180 g of apple juice reduction. When cold, the syrup thickens noticeably.

The preparation :

In a salad bowl, use a whisk to combine the ground hazelnuts, 50 g of apple juice reduction, the half-egg white, the egg yolk, the seeds of the vanilla bean, the two flours and the yeast. Add the hot brown butter.

In the mixer bowl, whisk the 50 g of silky egg whites, light but sticky, with the remaining 12 g of frothy reduced apple juice.

Incorporate the egg whites in the first preparation using a spatula.

In a circle 14 cm in diameter, buttered and floured, placed on a baking sheet covered with baking paper, pour 230 g of the appliance. Bake for 20 minutes at 160 ° C (th. 5/6).

Leave to cool and, once warm, remove the shell from the cookie and turn it over. Brush lightly with a brush with reduced apple juice. Enjoy lukewarm.

Chocolate and almond marbled cake

For 4 people

Vanilla preparation:

  • 65 g ground almonds
  • 95 g apple juice reduction
  • 1/2 egg white (15 g) + 2.5 whites (75 g)
  • 1 egg yolk (20 g)
  • 2 vanilla pods
  • 25 g of T45 flour
  • 10 g chestnut flour
  • 5 g of baking powder
  • 60 g of brown butter

Chocolate preparation:

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