A very elegant Easter cake, perfect for bringing something different from the usual to the table, it is light and even vegan: is called “Emilie», Has a base of shortcrust pastry made with corn flour, a covering of lemon glaze and a filling that alternates the fresh taste of raspberries with the enveloping flavor of a cream dark ganache and a mousse al white chocolate and lemon. A surprising cake but not too complex to make: for this in the gallery above you will find the recipe unveiled by its creator, who is Luc Debove, Executive Pastry Chef of the École Ducasse.
Among the most acclaimed pastry chefs in France, Debove has worked in the most luxurious hotels and restaurants in the world and has won, among others, the titles of World Ice Champion e World’s Best Craftsman (always in his specialty, which is ice cream).
Great advocate and lover of low-fat and low-sugar sweets, the master thought of Emilie to show that, even without ingredients of animal origin, desserts with great effect can be prepared with a perfect balance of flavors. «I wanted to make it my Easter dessert to show that you can make excellent vegan desserts. IS a purely vegan but gourmet dessert»Declares Luc Debove, who with his dessert gives a valid, digestible, decidedly spring-like alternative to celebrate the party.
They teach this and much more the schools that they belong to Ducasse School, the network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the culinary and pastry arts. It includes three schools in France, in Paris, and two international schools (in the Philippines and Brazil), dedicated to professionals and enthusiasts. To see the recipe, browse the gallery above
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