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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Lemon Tartlets

These lemon tartlets are light and refreshing, yet contain over a pound and a half of butter. I was quite impressed that I was able to fit so much butter into such a seemingly light dessert. Less impressive, however, was the plate that I was able to smash to pieces while making these.


Lemon tart with sweet and crumbly pâte sucrée, white chocolate ganache, lemon cream, and candied lemon. Simply amazing, and EASY! Click to get the recipe.

I had grabbed some butter out of the freezer and placed it on a flowery porcelain plate.  I use the flowery porcelain plates since I can just throw them in the dishwasher, unlike most bowls. Also, they’re flowery.  That is a big plus.

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