Executive Pastry Chef at École Ducasse unveils his signature Easter dessert

2024-11-02 02:18:10 Lifestyle

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The Executive Pastry Chef at ?cole 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 ?cole Nationale Sup?rieure de P?tisserie (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.

About ?cole Ducasse

?cole Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise based on excellence in culinary and pastry arts.

?cole Ducasse runs three schools in France ? the Paris Studio, the Paris Campus and the ?cole Nationale Sup?rieure de P?tisserie ? as well as two international schools (in the Philippines and Brazil). All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. This broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two-, four-or six-month programs, to three-year undergraduate programs leading to a Bachelor?s degree in culinary and pastry arts.