Japanese fraisier is a much lighter take on the traditional French fraisier. It is composed of a couple layers of genoise, whipped cream, and of course, strawberries, whereas the French version is filled with a mousseline cream (pastry cream + butter). Check out this recipe from the 2015 issue of Fou de Pâtisserie.
Hello there! PLATED PALATE is my personal collection of Vietnamese & French recipes that I’ve cooked up from my little kitchen in Paris. I hope that my recipes will inspire you to fire up your stove and to experiment with new flavor profiles in your kitchen.