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Corman Artisan

Baker-Pastry chef - Restaurateur

The Fraisier

40 servings

Pain de gêne mixture (1 kg)

340 g almond paste 50 %
45 g icing sugar
380 g eggs
125 g grapeseed oil
80 g flour
30 g potato starch
3 g baking powder

Pain de gêne sponge

Vanilla syrup

450 g sugar
450 g water
Vanilla pods
20 g kirsch (optional)

Basic butter cream (1 kg)

250 g sugar
70 g water
125 g eggs
625 g Dairy Butter 82 % fat - Block

Vanilla butter cream

2000 g basic butter cream
Vanilla pods

Vanilla mousseline cream

600 g whole milk
100 g castor sugar
70 g eggs
50 g cornstarch
Vanilla pods
2 g salt
800 g vanilla butter cream


1800 g Charlotte or Mara des bois strawberries


qb g Corman Sculpture with 5% sugar

Corman'products of the recipe

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