Fraisier

Today we put together the fraisier I mentioned a little while ago. Here it is being put together. A layer of Viennese biscuit is placed in a circle, imbibed then covered with a layer of crème diplomate (crème pâtissière lightened with whipped cream and set with gelatin). Then the half strawberries are set into the ring.

Then there is a layer of diced strawberry, another layer of imbibed biscuit and then some more cream.

A very thin layer of marbled marzipan goes on top (not a fan of this, but it is good and kitsch like most classic French patisserie).

Spot of decor in the shape of a marzipan carnation and some huge, clumsy writing. The acetate is still around the entremets hence the condensation covering the strawberries which is a shame for this photo.

We also revised the hideous Moka. Made even more hideous by my ropey inscription. Need to do some practice before the exams...

So exhausted, glad tomorrow is a bank holiday in France.