It's genoise sponge with strawberries and creme patissiere. Remember in Lesson 16, where we learnt about genoise and conventional sponge? This is exactly the same recipe.
Have you made Creme Patissiere before? It's custard!
When making creme patissiere, it is important to...
* make sure the eggs do not scramble, time to move that arm of yours, whisking continuously.
* to boil out the starch.
* remove it from the heat immediately once it's ready, do not leave it in the pan, otherwise it'll continue to cook.
* Pour it out onto a flat tray/dish to cool it down completely, glad wrap directly on the surface of the custard.
Creme Patissiere is also used in many desserts such as Mille Feuille (future lesson), custard tarts and so on.
Here's my Gateau Fraisier. It is a very traditional French dessert!
Next lesson on Tarte Bourdaloue Aux Poire, another classic French dessert! :)
1 comment:
Traditionnaly in a Fraisier it's a "Creme Mousseline" an emulsion of creme patissiere and butter (butter proportion is a bit more than 1/4 of the creme) . In a bowl mixer, creme patissiere at normal temp, mold butter, vanilla and a little of alcool if you like it (the alcool taste must match with the strawberry).
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