Sometimes, I feel like doing some “Patisserie”… You know, a real, nice and fancy cake…I bought a marvelous book in France written by Christophe Felder, a famous Patissier.
Then I started: I bought some raspberries at Wilson Farm, my favorite place for fresh fruit and vegetables. Then added butter, fresh eggs and fresh heavy cream…
First , I baked a ” dacquoise” which is a light almond cake made with white eggs, sugar and almond flour. Then I made a ” crème au beurre” , which is a ” crème pâtissière” with butter…
It was a pleasure to mix, stir, whip, pipe, cook, assemble till I got this result:
As I said: La vie en rose !
Amuse Bouche 