Strawberries and (pastry) cream

Today we made the "Fraisier", which are made from Kirsch-imbibed genoise sponge, pastry cream mousseline.. and of course fraises fraîches! And just how girly and sweet does this cake look? 

This has to be the most attractive gâteau we've made so far..! I can just imagine the "oohs and aahs" it would garner sitting on the display case of a bakery. 

Chef Cotte said several times during the demonstration how this cake would be infinitely better during the summertime using Gariguette or Marie de Bois strawberries.

But to be honest with you.. if this cake gets any better..
I will not be able to control myself.


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