Trésor Vanille-Fraises de Bois

Trésor Vanille-Fraises de Bois translates to "Vanilla-Wild Strawberry Treasure"..

and I can't think of a better name for this opulent cake.

This for me, has to be the best lookin' cake we've done thus far in 

Pâtisserie Intermédiaire at Le Cordon Bleu.

 I hypothesize that the "treasure" part of its name refers to 

the mound of wild strawberry mousse, 

which is hidden under a layer of caramelized "crème chiboust".

Crème chiboust - as invented by Chef Chiboust; 

is crème pâtissière lightened by meringue.

All these sweet goodness has been put together over a bed of 

sweet, cracked almond dacquoise. Glazed, and decorated with red berries.

Here's a peek inside...

This is all I'm having I promise.

(The bathroom scale did not bear good news this morning.)

But really.. with a cake like this.. 

How could I not have helped myself...?!

Cooking school.. everyday a battle with my conscience.

x Tal