Sucre minime, plaisir ultime : Delphine Cousseau, Fanny Barbe

This book presents 40 pastries designed to reduce the amount of sugar used while still placing flavor and enjoyment at the heart of each creation. It is written by Delphine Cousseau and Fanny Barbe.

Together, they founded Oh Oui !, a low-sugar pâtisserie brand based in Paris's 7th arrondissement.

At Oh Oui !, their pastries contain up to 65% less sugar than conventional pastries, without the use of sweeteners, while aiming for a glycemic index (GI) below 35. Based on this philosophy, the book explores a variety of techniques and ideas for reducing sugar without compromising flavor or texture.

The 40 recipes range from pastries for breakfast, dessert, and afternoon tea to creations for special occasions and seasonal celebrations such as birthdays, Chandeleur, Easter, and Christmas.

Each recipe also indicates its GI value, making it particularly interesting for understanding how different recipes and ingredient combinations relate to their resulting glycemic index.

Rather than simply reducing sweetness, this book approaches pastry from a new perspective, seeking to preserve the pleasure and quality of pâtisserie while taking into account both the amount of sugar used and its impact on blood glucose levels.