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.