This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fraisier (French strawberry cake) (Slideshow version)
Stage 3/16 : 30 min.
Prepare 350 g confectioner's custard (crème pâtissière, or french pastry cream). When it is made and has cooled a little (wait 15 minutes), incorporate 150 g butter very cold and cut into small pieces, beating thoroughly until the butter is well mixed in.This cream is a "crème mousseline".