Desseralité Means Something Natural
Most of us have a sweet tooth. Desserts of all kinds hold a special place in our lives as a means to magically brighten our daily grind. Since childhood, different sweets were the most desirable foods that were never too many. As we grew older, we started rewarding ourselves with deserts for achievements or used them as a token of gratitude for others. To top it all, a simple sweet can make a world of difference on a cloudy day. Desseralité as a reinterpretation of desserts
No matter if you have a great passion for desserts or casually treat yourself to a piece of cake you know it well that excessive consumption of sweets can have a negative impact on your health. Most desserts are made with wheat dough, sugar or fructose, and butter. Over consumption of white flour and butter will disturb a healthy dietary balance, while high amounts of sugar from sweets have been proven to contribute to increased blood pressure, diabetes, obesity, and teeth problems. Fructose, in its turn, increases hunger and makes you consume higher amounts of calories.
The great minds of culinary craft share our love for desserts and came up with a wicked way to have a cake and eat it, too. “Desseralité” is a concept of dessert foods designed to tame the negative impact of simple sweets on our bodies and to bring a fresh look to traditional desserts.
Desseralité as a reinterpretation of desserts
The word “desseralité” is a combination of French word naturalité which means something natural and good old “dessert”. Such a combination of words represents the style in which these sweets are created. Harmony of natural ingredients and dessert philosophy are behind the recipes of these culinary pieces. Desseralité is said to be invented by a French pastry chef Jessica Préalpato. She has built her culinary career working with hereditary pastry before coming up with the concept for Desseralité. As she explains in her interview with the Straitstimes magazine, at some point in life she got tired of repeating the same traditional chocolate pistachio and cherry almond desserts.
In Jessica’s desire to be innovative she re-thought the familiar look of sweet delights. Her experiments led her to discover such bizarre combinations as hops and barley and strawberries with pine nuts and lemons. The majority of her desserts play with
The main downside of such recipes is that most of the time Desseralités don’t look as sharp and attractive as traditional tarts and sweets do. Nevertheless, Jessica says that the original idea behind such desserts is not chasing after the glitter and glamour. Due to the small number of components, she invests her time into presenting each ingredient’s charisma and character in full. For her innovative look at the desserts, Jessica Préalpato received The World’s Best Pastry Chef award in 2019.
Recipe from the Chef
To try all of these pieces of culinary art you would need to visit Alain Ducasse au Plaza Athénée restaurant in Paris, where Jessica is creating her Desseralités. However, it’s quite a journey for a dessert, so for the time being we can try to recreate one of the recipes from ms Préalpato’s recently published culinary book. Here you’ll get a little peek at these recipes.
Emulsified honeycomb, fresh pollen
Bread with wax
- 40g wax
- 250g 4oC water
- 400g traditional flour
- 100g mill flour
- 2g baker’s yeast
- 50g fermented dough
- 5g Maltor®
- 9g salt
- 100g water
A day prior to preparing the dessert, use the microwave to melt cut wax for 2 minutes in the water. Mix all the ingredients on the mixer hook for 3 min at speed I, then 9 min at speed II. Spread the dough about 3 cm thick and let it cool down for 12 hours. Next, let it heat up at 24C (room temperature) for 4 hours. Cook in the hearth oven at 240C for 10 min. Turn the oven off and let the mixture sit there for another 10 minutes. Turn the oven on and finish cooking for 10 minutes, leaving the oven door ajar.
- 1 honeycomb
Place the pieces of the comb into the bowl of Pacojet (or any other ice cream maker). Flatten them well. Freeze. Then emulsify them three times. The mixture must be very smooth.
- 3g rockrose pollen
- 3g spring pollen
Cut bread with wax in thin slices. Toast the slices them under the salamander. Add the emulsified honey and then sprinkle the pollen on top. Et voila, you have a delicious dessert serving 8 persons.
The main idea behind Desseralités besides natural foundation is that you shouldn’t hold back your creativity. Following the culinary passion, you can release your inner pastry magician just as well and combine surprising baking techniques with unusual ingredients from Mother Nature. Experiment, search and bake away for a healthy pleasure.
Start with following the recipe we mentioned and see where your creativity takes you – is it looking for new ingredients, unusual combinations of flavors, or tweaking the proportions of sweet-sour-salty-bitter in your dish? There’s more to deserts than butter, flour and mousses so be bold to search for your taste in sweets and you will be rewarded with the taste that’s uniquely you.