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Betty T ha publicado una actualización
#RetoDelChocolate
nivel: pro
en mi formación laboral, preparaba este icónico postre clásico francés casi todos los días: Plaisir Sucré https://www.pierreherme.com/en/plaisir-sucre-entremets.html
En la cocina incluso lo llamábamos PS para abreviar. si nunca has oído hablar de él todavía, tradicionalmente consiste en:Galleta dacquoise con avellanas crujientes, crujiente de avellanas, finas capas de chocolate con leche, ganache de chocolate con leche y chocolate con leche
chantilly de chocolate con leche.Así que cuando mi hermana vegana celebró su cumpleaños y su boda en la misma semana, decidí prepararle algo muy especial e hice una versión vegana de ese postre. Hice unos cuantos intentos previos para probar el chocolate vegano y el merengue de aquafaba, y estas son las fotos del proceso y de los 3 intentos 🙂
Utilicé chocolate “con leche” vegano AMATIKA (¡que estaba bastante rico atemperado!), mantequilla vegana y sustituí las claras de huevo por aquafaba, y en un intento incluso probé con chocolate blanco vegano (pero como mucho sabía meh y demasiado dulce para mí), pero en general me mantuve fiel a la receta original y a la visión de la tarta.
Espero que disfrutéis de las fotos, y no dudéis en preguntar cualquier cosa sobre el proceso 🙂
#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 🙂
Traducido del inglés
Ahmed Sapra, Maloles Muñoz y5 más5 Comentarios-
Send some my way
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Level:
Sous Chef
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:
Sous Chef
@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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