CAP Pastry Chef Exam Subjects

Instructions

1. 1

   In the mixer bowl, beat the sugar and eggs at high speed until the mixture triples in volume (about 15 minutes).

2. 2

   Gently fold in the flour and mix slowly with a spatula. The mixture should not deflate.

3. 3

   Transfer the mixture into a piping bag fitted with a nozzle and pipe onto an 18 cm template (on the back of parchment paper) or into an entremet ring.

4. 4

   Bake for 15-20 minutes at 180°C. The sponge cake should be lightly golden, slightly shrunken, and firm to the touch.

5. 5

   For the pastry cream, bring the milk to a boil with the vanilla pod split and scraped.

6. 6

   Meanwhile, mix the sugar with the cream powder in the robot bowl, then add the egg yolks.

7. 7

   When the milk boils, strain it through a sieve to remove the skins and vanilla pods. Then add it to the mixture while whisking.

8. 8

   Transfer the mixture to the saucepan and return to heat. When the cream begins to boil, continue cooking for another 1 minute. Remove from heat and let cool.

9. 9

   Once the pastry cream has cooled completely, place it in the robot bowl and whisk at medium speed. Add the pieces of butter at room temperature one by one.

10. 10

    Once all the butter is incorporated, continue whisking for 10 minutes at high speed to incorporate air and make the preparation fluffy.

11. 11

    Mix the sugar with the water and bring to a boil. Add the alcohol and let cool.

12. 12

    Place the first sponge cake disc in a 20 cm diameter ring lined with rhodoïd film.

13. 13

    Choose the most regular strawberries and cut them in half. Place them between the ring and the sponge cake (strawberry interior facing the rhodoïd).

14. 14

    Using a brush, soak the sponge cake with the syrup to make it moister.

15. 15

    Transfer the mousseline cream to a piping bag. Place a dollop of cream between each strawberry slice and cover the sponge cake with a first thin layer of cream.

16. 16

    Place the remaining strawberries cut into small pieces on the cream and cover again with a thin layer of cream.

17. 17

    Place the second sponge cake disc on top, soak it with syrup and cover with the remaining cream. Smooth it out (you should reach almost to the height of the mold).

18. 18

    Roll out the almond paste very thinly between two sheets of parchment paper and place it on top of the fraisier. Using a pastry roller, remove the excess almond paste.

19. 19

    Decorate (here some chocolate in a cornet and a few strawberries)