Le Cordon Bleu procedure and Eclairs with mango pastry cream

I am a Chartered Accountant by profession and excel sheets come easily to me. Heck, I even make my grocery shopping list in excel. There is something about those cells and tidy rows and columns which makes my brain work.  Perhaps thats why I chose baking. The precision and the technicality in baking allured me. But when I decided to go to culinary school, everyone around me was surprised. Growing up, I was harbouring dreams of becoming a lawyer. Then a journalist. But somewhere along the line, I registered for the CA course and completed it in the shortest possible time. Everybody thought I am an academic kind of a girl. So why go to a baking school? And as my father once pragmatically said, ‘If you want to learn to cook, even your grandmother can teach you that. Why go all the way to Paris?!”

I now know why. Because baking tugged at my heart passionately. I wanted to learn it as a discipline. Wanted to learn it from the masters in an authentic way. Wanted to stay in Paris, learn to bake something in school and then go to a famous local boulangerie or patisserie and taste it. I had to broaden my horizon beyond accounting and taxes and also live through some stories which I could tell my children 20 years from now. I had to do it for myself.

So if there is anyone out there who is thinking of going to a culinary school, this post is for them. If anyone who is from an entirely different walk of life but still enjoys baking, cooking; these next few lines are meant for you. And if you, or your son or daughter has just completed high school and wishes to be a chef, read on.

I have done Basic Patisserie course from Le Cordon Bleu, Paris and so I will be telling you about that. I wish to go back for Intermediary and Superior, but maybe after my little baby boy is a couple years older.

Cordon bleu school

For ease, this post is divided into 3 parts :

  1. Application.
  2. Coursework and timings
  3. Paris -where to stay, travelling etc.
  1. Application

Le Cordon bleu has 40 schools in 20 countries, and students from about 70 countries study in LCB. The Paris campus is the oldest one, established in 1895 as a small Parisian cookery school. The Grand Diploma programs form the core curriculum and it is divided in Patisserie and Cuisine. Each of these two branches are further divided into three levels : Basic, Intermediate and Superior. A few of my friends had enrolled for the Grand Diploma,which takes roughly around 1.5 years to complete. Each level is of a 3 months duration. However, Basic and Intermediary levels are available as an Intensive course of 4-5 weeks as well.

It takes minimum 8 weeks for the application to get processed. An application has to be prepared with an application form, valid passport copy, resume, letter of motivation, uniform measurement form and a non-refundable application fee. Then based on your credentials i.e your statement of motivation and CV (resume) an admission jury reviews your application. And then they send a provisional admit, if everything is in order. But don’t worry, I was tremendously helped by the Indian Admissions office right from making the statement of motivation to payment of fees. And so will you be.

Basic qualification requirement is completion of high school and knowledge of French is not essential. However, students have to be well versed in English.

My course was for less than 3 months hence I went of a tourist visa, but for the 3 month courses and upwards, a student visa is required.

There are multiple short courses available too on various campuses. These range from 3 hour to 10 day courses.

2. Coursework

On the first day of school, there is an orientation lecture where you are introduced to the different chefs, the training module and the school itself. We had students from 17 different countries in our batch and I made some very good friends there.

In our intensive class, we had almost 6-9 hours of class daily, 6 days a week. The days were divided into two sessions – Demos and Practicals. Everyday there used to be a demonstration of a technique along with 4 -5 recipes and then in the practical session we made 1-2 things from those demonstrated under the guidance of the chef. Broadly, we learnt how to make Choux Pastry, Puff Pastry, Brioche, Petit Fours, Croissants, Tarts, Meringue and a few genoise and butter cakes. Tempering chocolate, working with sugar, different types of macarons etc was taught in the next levels.

All the demo sessions are conducted in both French and English. The chef speaks in French and a translator simultaneously converts it to English. A sheet of ingredients is provided and we have to write down the method (recipe) in our own words while it is being demonstrated. That sheet will then be used during practical. During demos, there is a huge mirror above the chef’s platform and TV screens display what the chef is doing.

During practicals, the chef is constantly around to help everyone with whatever they are stuck at, and believe me out of the 28-30 things that we made, none of it ever went wrong. For all of the 18 -20 students in our batch.

There is an exam at the end of the course – one written exam and one practical. It is relatively easy if you have been paying attention during the classes. A certificate is awarded at the end of each level and a diploma on completion of all the levels in both the courses.

  1. Staying in Paris

I stayed in Paris with a friend’s friend Danielle and had the most amazing time of my life. Paris is very well connected with the Metro system and although I lived about 40 minutes away from the school, it was very easy to go to school. However, the students association helps with finding a place to stay. I also have a list of flats / studio apartments available of rent given by the school, which are very close to the school. A brokerage is sometimes charged along with the rent.

Air BnB also provides a listing of hostels and apartments and booking can be done before landing in Paris.

Paris has some of the best cookware and bakeware shops apart from being an absolutely beautiful city with so many touristy things to do.

Cordon bleu goodies

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Sorry for such a long post, but I can go on and on. Shaheen of Purple Foodie inspired me to go and pursue my dream. If even one of you decides to go to culinary school based on this or subsequent posts, I will be super happy.

Adios,

Rutvika.

P.S : And as usual you can PM me with whatever questions you have, or leave a comment here and you shall get an answer.

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We were taught Pate A choux or Choux Pastry in the school and it is one of the most versatile doughs I have worked with. This dough puffs up when baked and creates a hollow in the centre which can be filled with anything. The preferred consistency is that of a pastry cream. Presenting here is Eclairs, the elongated fingers of choux pastry and filled with mango pastry cream.

Three mango eclairs

Eclairs with Mango Pastry Cream

What you will need:

Choux Pastry

  • 250 ml water
  • 100 gm salted butter
  • 1 teaspoon sugar
  • 150 gm flour
  • 4 whole eggs

Pastry Cream

  • 500 ml milk (300 ml + 200 ml)
  • 1 teaspoon vanilla essence
  • 4 egg yolks
  • 125 gm caster sugar (25 gm + 100 gm)
  • 1/2 cup fresh mango puree
  • 30 gm flour
  • 30 gm cornflour / custard powder

Mango Glaze

  • 1/4 cup mango puree
  • 1/4 cup confectioners sugar

What to do:

Choux pastry making is a technique, but once you master it you can even make it while sleeping. For beginners, it is better to get all the ingredients measured beforehand.

  1. Preheat oven to 160C.
  2. In a vessel, heat water + sugar+ butter. Bring it to a true hard boil. Then take it off heat.
  3. Add all the flour at once to the vessel and mix it in with a spoon, till completely incorporated.
  4. Put it back on heat and continue the drying process. Once you lift the spoon, nothing should stick to it anymore. Thats when you know the choux dough is dry enough and should be taken off heat.
  5. Empty the choux dough into another bowl. (to stop further drying from the latent heat). It should fall in one go.
  6. Add 2 eggs, lightly whisked and incorporate it into the choux dough. Then add the remaining two eggs one at a time, while mixing properly.
  7. Take a pastry bag with F16 pastry tip or any other wide holed tip that you have. Fill it with the dough.
  8. Line a baking tray with parchment paper. Pipe uniform length sticks on the parchment paper, leaving one inch space between two eclairs.
  9. Bake in preheated oven for 15 minutes or so till the eclairs puff up beautifully.
  10. Now for the pastry cream, take 300 ml of milk in a vessel with a teaspoon of vanilla and simmer over medium heat. Add 25 gms of sugar.
  11. Take the egg yolks in a separate bowl and add rest of the 100 gm sugar. Whisk immediately, or the egg yolks burn (i.e curdle as the sugar absorbs the moisture).
  12. Add custard powder and flour. Whisk well.
  13. Mix remaining cold milk to the egg mixture. Add the mango puree.
  14. Now pour half of the hot milk to this egg+ sugar mixture. Whisk well. Then mix all of this back to the saucepan and immediately whisk it and stir constantly while on heat. Let it come to a rolling boil while whisking continuously and cook further for 30 seconds and take it off heat. You can see that the pastry cream has now thickened.
  15. Put in in a flat plate to cool completely and then refrigerate for half hour if required to cool it down.
  16. Assembly : Once the eclairs have cooled, poke 2-3 holes in the bottom of the eclairs with a pen. Take the pastry cream in a pastry bag fitted with a smaller tip nozzle and pipe cream into the eclairs in all three holes.
  17. Mix mango puree and confectioners sugar to make the glaze and pipe threads of it over the prepared eclairs for decoration.

Filled mango eclairs

Notes :

  1. The choux pastry dough has to be whisked well to prevent any lumps being formed.
  2. Eclairs should always be poked at the bottom or they will sink if poked on top.
  3. If you feel there are lumps in the pastry cream, you can strain it through a sieve.

Mango eclairs on a board

Fresh Strawberry Fraisier

Every once in a while in life there comes a time when you invest all of you, all of your time in doing something which is all-consuming. That is a time period of highest passion and an intense level of concentration. It might be a longer period of a year or months or even a couple of days. The length of time varies, but the engagement level is equivalent.

The last time it happened to me was before I gave my Chartered Accountancy (CA) Final examination. For those in the US, it is the CPA equivalent in India. It is a relatively tough exam of 8 papers of 3 hours each, and the percentage people passing the exam is somewhere between 3% to 10%. There are two levels of exams before that, an exhausting 2-3 years of mandatory internship and then this final exam.So by the time you reach this level, you have already invested 4 or more years in this line of career. No doubt the exam is tough, but once cleared it assures a decent enough educational degree to work. And you are set.

I studied for four months for this exam. Four months at home, studying about 10-12 hours  a day. I knew as a matter of fact that I wont have the patience and the willingness to give the exam again if I do not clear it the first time. And so I abandoned everything in life for those 4 months. No friends, no boyfriend, no family except those at I stayed with i.e. mom, dad and my brother. I would wake up at 4 am every morning, studying non-stop till 9. That’s 5 hours of most productive part of the day. And then I would take small half hour naps and study in the rest of the time till about 6 in the evening. Relax for a while and sleep by 8 pm. Every day, non-stop, this was my routine for 4 months. No phone, no television, no going out except for a walk sometime if I felt too tired. Nothing else. The fact that my best-friend had moved to another city just then and that I had been through a nasty heartbreak just a few months before that definitely helped. But it was as if I was possessed by a ghost and It would get exorcised only after passing the exam.

I would time my studies with great precision. Depending on the subject, I would allot a certain time to read each page, solve each sum or practice a diagram. For example, while studying Economics, I would target 20 pages to be read in 40 minutes and so on. If I finished 2-3 minutes earlier I could relax, or if I didn’t, I would have to forgo time from the next slot.  It might sound stupid, but I even timed toilet breaks to 2-3 minutes so that I could finish the assigned target. I had become a clock. Just one that sat, slept and ate.

One thing that was my indulgence in that time was music. A silently playing pocket radio would be humming in the background almost all the times. It used to play in such a low volume that nobody else in the room could hear it except me.It kept me calm. It kept me sane.

Thankfully, and luckily, I cleared the exam in that first attempt itself. I had to. There was no other way. But that intense level of commitment to a goal was like never before and never after, till date. I ate economics, slept accounts and dreamt taxation. The world ceased to exist, and for the first time in my life, I found myself.

That was 5 years back. I haven’t felt that  way since then. I am gliding through life. Sure, there is a lot of passion and involvement in a lot of things. But that kind of structured madness? No. That  preciseness of schedule? No. That overwhelming desire to succeed? Sadly, no.

May be life is measured in different terms now. Easier, but everyday challenges. Managing the house, handling office work, understanding and empathizing with your staff, finding time to meet parents, grandparents, entertaining guests and several other day-to-day activities. It’s a mosaic of numerous small,  yet existentially essential things.

One such small crucial thing was the outcome of this slightly complex dessert. The strawberry fraisier. I had spent about 6-8 hours in the planning and execution of this one, and goddamn if it didn’t turn out well, or didn’t unmold properly.

Fraisier on a cake standIt basically consisted of three parts: Chiffon cake, Pastry Cream filling and Assembly of the fraisier. This cake was featured in the July 2011 Daring Baker’s challenge. Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I might be real late to publish this one for that July ’11 challenge, but I had my heart set on it for a long time.

Fraisier with lilies

Strawberry Fraisier

What you will need and how to do:

The basic chiffon cake:

  • 155 gm all-purpose flour
  • 4 gm baking powder
  • 170 gm castor sugar
  • 1/2 tsp salt
  • 1/4 (60 ml) cup vegetable oil
  • 3 large egg yolks ⅓ cup
  • 95 ml water
  • 1 tsp vanilla extract
  • 3/4 teaspoon lemon zest, grated
  • 5 large egg whites
  • ¼ teaspoon (1 gm) cream of tartar

Chiffon collage

Directions –

  1. Preheat the oven to moderate 325°F/ 160°C. If fan assisted bake at 140°C.
  2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
  3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
  4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
  5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
  6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
  7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
  8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
  9. Removed the cake from the oven and allow to cool in the pan on a wire rack.

Pastry Cream Filling:

  • 250 ml whole milk
  • 1/2 tsp vanilla extract
  • 1/8 teaspoon salt
  • 2 tbsp cornstarch
  • 1/4 cup sugar
  • 1 large egg
  • 2 tbsp unsalted butter
  • 3/4 tsp (4 gm) gelatin powder
  • 1/2 tbsp water
  • 250 ml  heavy cream

Directions :

  1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
  2. Meanwhile, in another bowl add the cornstarch and sugar. Whisk to combine
  3. Add the eggs to the sugar and cornstarch and whisk until smooth.
  4. When the milk is ready, gently and slowly while continuously whisking, pour the heated milk down the side of the bowl into the egg mixture.
  5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
  6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
  7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
  8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
  9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
  10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
  11. Measure 1/4 cup (60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
  12. Heat the cream (do not let it boil). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
  13. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.
  14. Put it back in the refrigerator till ready for assembly.

Simple Syrup

  • 1/3 cup sugar
  • 1/3 cup of water
  1. Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
  2. Remove the syrup from the heat and cool slightly. Add a teaspoon of any fruit juice or liqueur of your choice. (optional).

Fraisier Assembly

Components

  • 1 baked 8 inch (20 cm) chiffon cake
  • 1 recipe pastry cream filling
  • ⅓ cup (80 ml) simple syrup
  • 900 g strawberries

Assembly of fraisier

Directions:

  1. Line the sides of a 10-inch (25 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
  2. Cut the cake in half horizontally to form two layers.
  3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
  4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
  5. Pipe cream in-between strawberries and a thin layer across the top of the cake.
  6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries entirely with the pastry cream. (USe about 60% of the cream)
  7. Place the second cake layer on top and moisten with the simple syrup.
  8. Pipe remaining pastry cream on top. Decorate with chopped strawberries.
  9. Refrigerate for at least 4 hours, so that the cream sets.
  10. To serve release the sides of the spring form pan and peel away the plastic wrap.
  11. Serve immediately or store in the refrigerator for up to 3 days.

Woosh! That was it. It is a bit complicated, but not difficult at all. And the result is mind-blowing. Looks very beautiful and tastes exceedingly amazing 🙂

FraisierNotes:

  1. The gelatin will continue to stiffen day by day. The longer you let your finished cake sit, the more firm it will become.
  2. I used the springform pan bottom to serve the cake. It is very delicate to move to a different platter.
  3. You can use any kind of fresh fruits , edible flowers to line the sides of the pan. Have fun and make it look beautiful.
  4. The recipe takes about 4-6 hours, but it can very well be done in stages over two days.

Rutvika Charegaonkar

Gâteau Basque (French butter cake) and Paris Flea Market

When I was a kid, my grandmother had a big bottle of beads, sequins, buttons and other glitter. She used  it for her embroidery work and knitting, and treasured it in a cupboard in a corner. When I went to her house, which was often, I used to look at it and think of owning that treasure some day. I don’t do any embroidery work, but I badly wanted that bottle. May be because it was so important to her, that I felt I had to take it and keep it safe.

About 2 years back, a couple of days after she passed away, I went to look for that bottle and take it over. But to my utter dismay, it was not there. Nobody thought it was important, and I think it just went to trash. I almost cried. My grandma had handled it  everyday. It had her feel, her smell, and now it was gone. My mom reasoned to me saying ‘what use did I have of those mismatched beads?’. May be that mismatched beautiful mosaic made me see life in technicolor. Or may be it was just the Cancerian in me which wanted to hold on to things, of the past. But I could not hold on to it and it was gone. Eventually forgotten.

And then when I went to a flea market in Paris, it came back to me. Those antiques were a part of someone’s life just like my grandma. I had a good time looking at them, but never ever will they mean as much to anyone as much they did to the original owner. May be someone sat at that desk and wrote the best lines they had ever written, or may be that necklace was gifted to a new bride by her husband, or someone’s mom made delicious food in that copper pot, everyday, for years. We might never know the story, but only imagine some.

Paris flea market

My wonderful friend and host in Paris, Danielle (I feel very odd to call a 71 year old lady by her name, but that’s the way it is in Europe), she has some amazing stuff collected over years. Her husband’s illustrations, old books which her kids used, a few books written by her and her husband, souvenirs collected from places she visited and much more. It’s like an art gallery right here in her house. I wonder what will happen to it all when she does not need it anymore. Her husband’s drawings will go to the museum. But I hope her kids and grand-kids would take the stuff they like, before it is too late.

On another note, Paris is getting colder but more beautiful as Christmas approaches. The city of lights is really getting lit up, from the streets, to malls to big and small Christmas trees in front of shops. And of course, the Eiffel tower. The sparkling tower looks like a zillion stars just twinkled at the same time on a clear winter sky. And its visible as soon as we leave our school. One day, it literally pulled me in its direction and without any map or guide I simply walked and walked till I reached Tour Eiffel. Almost an hour’s walk in the cold windy Paris. But it was like discovering the tower myself from the other side, with autumn leaves still hanging for the last breath.

Autumn eiffel tower

It’s hard to imagine that we have already completed three weeks and 15 traditional French recipes at school. Everyone in school has developed dislike for anything sweet now and nobody even tastes the pastries anymore. Duh! Not me. I love every bit of it. Especially if it has some alcohol in it like the Grand Marnier, Cointreau or even rum. Its delicious. I can never tire of it. Period.

Gateau basque

Today, I will be writing about this very traditional 17th Century cake called The Gâteau Basque (Butter cake with pastry cream) from the Basque region of Southern France. It’s rich, smooth and filled with delicious pastry cream and cherries. A recipe which was taught to us at the Le Cordon Bleu, it’s a classic and very French. The list of ingredients and step-by-step recipe is going to be a bit long, but don’t worry it is quite easy to make.

Butter cake

Gâteau Basque (Butter cake with pastry cream)

Time taken to make : about 2 hours and Serves : about 8 people

What you will need:

Cake Batter:

  • 250 gm unsalted butter, cold and diced into small pieces
  • 200 gm powdered sugar
  • 1 egg
  • 1 egg yolk
  • 260 all-purpose flour
  • 5 gm baking powder
  • vanilla

Pastry Cream

  • 300 ml milk
  • vanilla
  • 2 egg yolks
  • 60 gm powdered sugar
  • 20 gm flour
  • 20 gm custard powder / cornstarch
  • 20 ml Cointreau (optional, but highly recommended)
  • 150 gm cherries
  • 1 egg yolk, lightly beaten, to glaze

What to do :

  1. In a clean dry bowl, take sifted flour, powdered sugar, baking powder and a pinch of vanilla.
  2. Add cold butter cut into cubes. Then with your fingers break the cubes of butter and mix it with the flour mixture.
  3. Once roughly incorporates, take it on a work surface or countertop.
  4. Make a well in the center and add egg yolks. Mix it with a pastry scraper and knead the dough with hands, till there are no more lumps of butter. Be careful to not overwork the dough.
  5. Line a baking sheet with parchment paper and sprinkle some flour on it.
  6. Take the dough and roughly divide it into two parts – 2/3rd and 1/3rd. Flatten it into a disk and let it rest in the fridge.
  7. For the pastry cream, take milk in a big saucepan, add some vanilla and then add half of the sugar and put it to boil.
  8. Meanwhile in another bowl, add the egg yolks and the rest of the sugar, Whisk well till it becomes frothy and pale in color.
  9. Add flour and custard powder to the egg yolk and sugar mixture and mix well.
  10. Once the milk comes to a boil, take it off the heat and add 1/3rd of it to the egg yolk mixture. Once totally combined, add this mixture to the rest of the milk and again heat it for 1-2 minutes, till the mixture begins to thicken. Remove it in a separate bowl, give it a good whisk and put it in the fridge for cooling. Add the Cointreau/ rum.
  11. Take a 20 cm ring mold or a springform pan, and generously butter it with softened butter.
  12. Take out the dough and on a well floured surface roll the larger dough disk into a circle about 2-3 cms bigger than the mold.
  13. With the mold firmly placed on a parchment paper on a baking tray, lift up the dough circle and place it on the mold. Press along the sides so that the dough sticks to the buttered mold. Let the excess dough flip over on the sides.
  14. Take out the pastry cream once cooled and with a piping bag and tip # 10 / 12, pipe the pastry cream on the dough disk in circles.
  15. Put some cherries in the pastry cream and gently push them down. Be careful to not push all the way through or it might pierce the dough at the bottom.
  16. Take the other 1/3rd dough disk and roll it into a thin circle. Place it on top of the dough in the mold with the pastry cream. Gently seal both the dough circles together on the rim of the mold and trim off the excess with a knife.
  17. Glaze the top with an egg wash of lightly whisked egg for getting a light caramel color on top.
  18. Bake this cake in a pre-heated oven at about 160°C for about 30-40 mins, till the dough looks cooked.
  19. Take it out and let it cool for a couple of minutes, but then un-mold it when it is still warm.

Gateau basque whole

This cake tastes better at room temperature once totally cooled. So plan in advance, and enjoy this French dessert.

Notes:

  1. The pastry cream is delicious on its own. Just mix with some citrusy fruits like oranges, or even strawberries and make a healthy dessert.
  2. Be careful while un-molding the cake, as it is a bit fragile with all the pastry cream inside.
  3. This cake can be stored int he refrigerator easily for upto 3 days.

Gatequ basque cherries