Learn how to bake healthier with our Diploma in Pastry Innovation & Wellness
Healthy and low-sugar baking is possible! Today, we live in a world where sugar is an integral part of daily eating habits. However, consuming too much sugar is bad for your health, and in today's society, sugar is omnipresent. At the same time, we are also becoming more aware of our sugar consumption: it is totally possible to enjoy delicious chocolate or fruit preparations in a healthier and less sugary way; and this is what we want to convey through our Diploma in Pastry Innovation & Wellness.
Learn how to bake healthy with our Diploma in Pâtisserie Innovation & Wellness
Would you like to learn how to make healthy and less sweet pastries while having a qualifying training? Le Cordon Bleu has been teaching cooking classes in Paris since 1895. Since the founding of Le Cordon Bleu, we have continued to build on our expertise in France and around the world, with the mission of passing on culinary excellence to our students. With over 125 years of history, Le Cordon Bleu Paris has also adapted to changing times to offer innovative and modern recipes without compromising the traditions of French cuisine.
This is why we give our students the opportunity to follow the pastry diploma, along with a second Innovation & Wellness pastry diploma elaborated by our teachers, so that they can master the basics of traditional and modern pastry making and meet the requirements of tomorrow's pastry industry. At the end of this training, they will know how to master the most complex contemporary desserts and will have developed an art of pastry making that is as innovative as it is creative. Students will become experts in the design, structure and use of new ingredients, in line with nutritional health guidelines.
Le Cordon Bleu Paris's Diploma in Pâtisserie Innovation & Wellness is open to all, provided you are at least 18 years old and have graduated from high school. We have four intake dates per year: January, April, July and October. Through this training, students will acquire a practical methodology provided by the chefs' demonstrations, theoretical courses, as well as numerous workshops and pastry tutorials. In addition, lectures and demonstrations will be given by nutrition professionals to teach students the best practices for healthy and lower sugar baking.
For an in-depth immersion in pastry making, it is possible to follow a professional path by implementing the acquired techniques in a production setting. This includes an end-of-study internship with one of our renowned partners such as Pierre Hermé, Hôtel de Crillon, Le Meurice, etc.
At the end of their Innovation & Wellness training, our students will have many opportunities and outlets in the culinary world. Thus, a student will have the choice of becoming a pastry chef, chocolatier, confectioner, food and beverage manager, food entrepreneur or even food product researcher.
Healthy cooking: why is it important to bake with less sugar?
Today, we are becoming increasingly aware of the idea of having a healthier and less sugary diet, while maintaining a gourmet aspect. In fact, it is important not to eat too much sugar in order to preserve your brain, your liver, your heart and your pancreas. Although one does not die from a sugar overdose, eating too much sugar increases the risk of cancer or heart disease, such as cirrhosis, obesity or diabetes, and therefore impacts your lifespan. When eating sweet foods, we must pay attention to the glycemic index of the product we are eating and the sucrose it contains: the latter is likely to raise the blood sugar level. The higher the glycemic index of a food, the more toxic it is for our cells. Therefore, eating a pastry that is too sweet will raise blood sugar levels, which is quite unhealthy for the body when too much is consumed. And yet, eating sugar has not always been the norm. It was only in the 18th century that sugar became such a common ingredient: for centuries, no one ate sugar-based preparations. At the end of World War II, its consumption exploded with the industrialization of food with the mass production of cereals, cookies, sodas and sweet desserts. Moreover, we often tend to think that we absolutely need sugar, but this is only a terminology issue: we need glucose, not sugar itself. It is therefore essential to turn to lower sugar recipes in order to preserve one's health. Because if glucose is essential to our metabolism, it can also be toxic if consumed in excess: this is why our pancreas regulates the presence of glucose in our body by producing insulin.
Is it possible to eat pastries and still have a healthy diet?
Contrary to popular belief, it is totally possible to bake delicious cakes in a healthy way, with less sugar and fat. Today, many cakes are made with a controlled glycemic index,
so that baking is both good for the taste buds and the body.
While honouring culinary traditions, we can make beautiful and delicious baked goods without even noticing the difference in taste or texture with a sweeter cake.
However, it should be noted that to obtain certain textures, sugar is essential and in this case, it is necessary to calculate precisely how to replace it, and with what substitute:
coconut sugar or maltitol, for example. It is also possible to compensate for the lack of sugar by enhancing the flavour
of the fruit used in a pastry, or by replacing the flour
in the dough. In any case, healthy baking
is a process that requires a certain amount of learning, which will eventually allow you to make your most beautiful treats.
Chef Fabrice Danniel, Assistant Director of Culinary Arts and Head of the Pastry and Bakery Department, and Florence Foucault, Nutritionist, have testified to the interest that Le Cordon Bleu has had in developing healthy and delicious recipes. Pastry has many benefits and nutritional contributions, making it possible to develop cake recipes rich in nutrients and flavours. "The pastry of tomorrow is the one that makes our bodies feel good"
, concludes Chef Fabrice Danniel. This is why Gaëlle Benoit, a student, wanted to follow the Innovation & Wellness programme at Le Cordon Bleu. Being sensitive to nutrition and health issues, she found her answers in her training, with very helpful chefs, where she learned how to replace allergens, milk, and fats such as butter, but also how to use new ingredients in pastry to concoct healthier cakes.