Maja Vase’s work is marked by technical skill, neatness, and a personal style that is both modern and timeless. A work that can now be explored further thanks to the e-book “Chocolate entremets”, available in English in our Books For Chefs online store.
In this e-book, the young Danish pastry chef presents 30 recipes where she proves that she is a true expert in “clean cutting”. Beautiful creations on the outside and inside, in which velvety textures and creaminess are appreciated in mousses, ganaches, and creams. As the food writer Marie Holm explains in the foreword, “even though there is a lot of time and thought behind every single chocolate dessert cake in the book, there is also an underlying awareness that the result will never be better than the ingredients used. And that good quality, natural ingredients should not be fussed around with or mixed with all sorts of things. Maja’s basic recipes are actually quite simple and based on a few quality ingredients. That duality fascinates me. And more importantly: the cakes are delicious”.
At the end of the book, Vase also includes general tips on the art of tempering chocolate, the secret behind a perfect chocolate mousse, or the necessary equipment to prepare the recipes that she breaks down in the book, among which are: rhubarb – lemon – white chocolate, pear – dark milk chocolate – vanilla, digestive – milk chocolate – marshmallow, and apple – thyme – pistachio – white chocolate.