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

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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. 1 teaspoon 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.

Marble chocolate and almond 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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