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
Gorgeous are you able to post the recipe? Thanks
ReplyDeleteHi Polly! Thanks for your comment :) I am sorry that due to copyright, students cannot post recipes online.. we get reminded almost every class.. however.. this book should have all the recipes from LCB patisserie: http://www.amazon.com/Cordon-Patisserie-Baking-Foundations-Chefs/dp/1439057133 :) x
ReplyDeleteThanks I shall check that book out :) x
DeleteI'm crying. Can you please post me the cake?
ReplyDeleteNumerous new payday credit organizations have developed with the developing prominence of here and now advances.Cash Advance
ReplyDeleteThe flavors and presentation are so nice, and the recipe feels easy to follow even for someone who isn’t very confident in the kitchen. Reading this actually reminded me how many people look for simple solutions in other parts of life too. I often see students asking can I pay someone to take my GED test when they feel stressed or unsure about the process. Posts like yours are a good reminder that taking small steps with patience makes things feel much more manageable.
ReplyDelete