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 Hazelnut Torte

I was wondering a few days ago what flavours went well with raspberries besides the classic vanilla and rose. I eventually had this idea that chives would pair well with raspberries. Yup. Chives – relatives of the onion. So, I tried to find a recipe online that used chives with raspberries and found none. At that point I questioned whether or not chives were a good choice. Online research made it seem as though chives would complement raspberries as well as Worcestershire sauce would (you know, the sauce that no one knows how to spell). I decided against using chives with raspberries since it would be too risky. I did it anyway though just to see what would happen (and to entertain you).

Raspberry hazelnut torte with vanilla-chive pastry cream, hazelnut dacquoise, and hazelnut nougatine

I decided to made a hazelnut dacquoise for the cake layers. Dacquoise is made very similarly to French macarons, except when the nuts are folded in the goal is not to deflate the egg whites (while making French macarons you’re trying to instead deflate the egg whites). You want it so that you keep as much air inside them as possible so that the cake is light and fluffy.

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