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Chef Ian Couvreur's Strawberry Cake
Strawberry cake inspired by the famous Parisian chef Ian Couvreur: moist sponge, vanilla mousseline cream, fresh strawberries and lime‑marinated strawberries, all soaked with a lime syrup. An elegant and refreshing seasonal dessert, perfect for special occasions.
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Cost Breakdown
Critical Success Points
- • Marinate the strawberries for 2 hours in the refrigerator
- • Cook over bain‑marie until 55°C to achieve the correct sabayon texture
- • Incorporate the butter at the same temperature as the pastry cream (room temperature)
- • Properly soak the sponges with the syrup to avoid drying out
- • Chill for 2 hours before unmolding
Safety Warnings
- • Handle the bain‑marie and oven with kitchen gloves to avoid burns.
- • Hot syrup can cause burns – let it warm before using.
- • Use a sharp knife for cutting to avoid slipping.
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