La Fraise

Ladurée Patisserie’s La Fraise (French for simply Strawberry) caught my eye two weeks ago, when I was vacationing in London. After interrogating a sales associate with a barrage of questions, I learned that the interior of La Fraise consists of fluffy coconut sponge cake and house-made strawberry compote enrobed in a heavenly strawberry crème mousseline.

A homemade version of Paris’s Ladurée Patisserie’s La Fraise entremet cake, bursting with strawberry flavour!

The crème is then covered with strawberry-red dacquoise cake, studded with royal icing “seeds”, and impaled with a gum paste stem before being neatly arranged in rows in the Ladurée display case. Don’t be turned off by the cartoony, almost gimmicky appearance of this eye-catching entremet cake; La Fraise is incredibly tasty.

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Raspberry & White Chocolate Entremet

If you’ve been following this blog you know that I like making entremets (for all you newbies, entremets are multi-layered mousse-based cakes). Well, I made another one.

Raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers. Click to get the recipe!

This is a raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers.

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Raspberry Coconut Bread

It’s nice to cook with seasonal ingredients. Luckily for me, coconut is in season now in Canada so coconut bread is a good idea. By in season I mean a few packages of coconut flakes were being sold at my local grocery store, of course. Unfortunately, since the last ice age, coconut trees have not grown in Canada. If you’re in a tropical country you probably don’t even have to go buy coconut for this recipe, just walk outside and look around – it seems that tropical countries have coconut trees everywhere. Just open the coconut (you want a brown one) and hit it with a hammer so that the coconut “meat” separates from the shell, shred the “meat” in your food processor, and then dehydrate it. If you’re not lucky enough to live near a coconut tree then just buy some coconut flakes in the grocery store.

Coconut bread with raspberry-lime compote and fresh whipped cream

I used frozen raspberries for this recipe because I still had a lot left over from my raspberry hazelnut torte. While I was waiting for them to defrost I was reading the plastic bag they were stored in and found out that the raspberries were imported all the way from Lithuania.

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