High-end cake free of any animal-derived ingredients? It is now a reality thanks to professionals immersing themselves into the vegan world and crafting ultra-desirable pastry creations.
The Executive Pastry Chef at École Ducasse has created his own Easter dessert that is 100% plant-based and 100% delicious.
Chef Luc Debove has an impressive career spanning almost 30 years in the most prestigious establishments in the world and most renowned educational institutions.
He has also taken part in numerous competitions and won the titles of World Ice Champion and “Meilleur Ouvrier de France” (World’s Best Craftsman) in Ice Cream-Making.
The creation of the “Emilie signature dessert” reflects his enthusiasm for low-sugar desserts. Based on vegan dark and white chocolate, lime and raspberries, the dessert features a perfect balance in terms of both flavours and acidity.
“I wanted to make it my signature Easter dessert, to prove that you can make really good vegan pastries. I used birch sugar and maize flour; we made our own white chocolate from rice flour. This lemon-infused white chocolate mousse has a dark chocolate ganache and raspberry jelly filling. It is a very pure and ultra-gourmet dessert!” said Luc Debove.
More digestible than a traditional pastry, “Emilie” is placed on top of a maize shortbread base to add a crunchy texture and a hint of graininess.
The lightness of its ingredients enables it to reveal all its subtle textures and flavours.
A real taste of spring.
Throughout the year, the school network offers a variety of programmes enabling those passionate about the pastry arts learn the basics of the trade or to perfect their skills.
These courses are held at the Paris Campus, 10 km from Paris, in the heart of Paris at Paris Studio few steps from Trocadero or at the École Nationale Supérieure de Pâtisserie (ENSP) located in Yssingeaux, near Saint-Etienne and Lyon. They are designed for professionals or people who are in retraining and can last from a few days to several months.