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Betty T posted an update
#ChocolateChallenge
level: pro
in my job training, I was making this iconic clasic french dessert almost every day: Plaisir Sucré https://www.pierreherme.com/en/plaisir-sucre-entremets.html
In the kitchen we were even naming it PS for short. if you never heard of it yet, it traditionally consists of:Dacquoise biscuit with crunchy hazelnuts, hazelnut crisp, thin layers of milk chocolate, milk chocolate ganache and milk chocolate
chantilly.So when my vegan sister celebrated her birthday and her wedding in the same week, I decided to make something very special for her, and made a vegan version of that dessert. I made a few tries beforehand to try the vegan chocolate and the aquafaba meringue, and those are the photos of the process and the 3 tries 🙂
I used AMATIKA vegan “milk” chocolate (which was pretty nice to temper!), vegan butter and replaced the egg whites by aquafaba, and in one try even tried vegan white chocolate (but it tasted meh at best and way too sweet for me) but mostly stayed true to the original recipe and vision of the cake.
I hope you enjoy the pictures, and feel free to ask anything about the process 🙂
Ahmed Sapra, Maloles Muñoz and 5 others5 Comments-
Send some my way
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Level:
Stagier
Wow, that looks incredible! Taking such a classic like Plaisir Sucré and adapting it into a vegan version is no small feat, but you really pulled it off. Love how clean and elegant the layers look, and the shine on that top is perfection.
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Level:
Scoolinary Team
@lanamihajlovic You two should meet somehow! You look alike a lot, girls! I had the chance to meet you both separately and can assure you! Haha Big hug for both of you
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Level:
Stagier
@soldamiani When you say that, we can’t but believe it. I am open to meet Betty ❤️
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Level:
Scoolinary Team
Wow—what a journey, and what a tribute, dear Betty! 🌱🍫
Your vegan take on Plaisir Sucré is deeply thoughtful and beautifully executed. That layering is sharp, the piping is clean, and your dedication to testing and adjusting shows your pastry mindset in full bloom. It’s also so moving that you created this not just for a celebration, but for someone you love—bringing your technical skill and emotional intention together in one dessert.
What are you hoping to explore next in your pastry evolution? 👩🍳💬
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