Fraisier Cake – Bruno Albouze

This exquisite French dessert is a true celebration of sunny days and the vibrant flavors of summer. Did you know that there are over 600 varieties of strawberries in the world? The Fraisier cake truly highlights the beauty and versatility of this beloved fruit. Picture this: a rich almond biscuit base, perfectly complemented by a luxurious filling made from Lenôtre's finest custard-buttercream-Italian meringue recipe. The combination of textures and flavors in this dessert is simply irresistible.

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#agrimontana #pastry #fraise #food #chef #strawberry #skills #desserts #cuisine #restaurant #cake

[toxicmustardwasabi]

Been watching this guy for 10 years and he never ceases to amaze. Absolute craftsman.

[eagleheart]

How could anyone not LIKE your breathtaking videos. This is not just food. It's art.

[Moufex]

The strawberry season can begin, the recipe is ready!

[neilawad]

Pure art and makes me appreciate why French desserts are expensive, so much technique and time

[ebonymcallister]

Oh yeah I forgot to mention. We have also made your croissants, Kugelhupf(love them) and kouign amann! Love them all!

[babbylonmon]

That might just be the best looking desert I've ever seen in my life.

[LALACIONTIOLALA]

The recipes in chef Albouze's repertoire are seemingly endless.

[aboukirman]

I'm exhausted after watching this!!!❤

[CtrlAltDfeat]

Im in awe every time i see bruno make one of these.

[steevinator]

C'était le gâteau préféré de ma mère, et aussi un de mes préférés! Merci Chef pour cette belle recette! En ce moment dans ma région, les producteurs de fraises commencent à vendre leurs productions sur les marchés, ce sont les meilleures fraises que j'ai goûté, les fraises de Samer, je vais réaliser cette recette avec ces fruits.

[jten]

Your technique on this (as always) was so well thought out. Have been really unhappy with the finish on my Frasier, wish I’d thought of building it upside down and gelling the insert. Very inspiring, I’ll now be much more confident in the stability.
Thank you chef! I work on my own a lot, your videos and website are an amazing resource.

[mafalda]

Esa crema final, es toda una oda maravillosa. ❤❤❤❤

[cp]

Your food is always amazing but never easy! Bravo Bruno! 🎉

[ebonymcallister]

Hi Bruno! Made this along with my husband and we enjoyed it. It is in the fridge for the 5 hrs right now! Just want to know do you have advice on how to remove the heart cake mold?

[Zeyno]

I missed you 😢.it passed about 4 years I didn’t watch you chef . I remember your recette de pâté en croute que j ‘ai réalisé depuis long long time . A refaire bientôt 😊

[princesse]

C'est incroyable ! Je veux bien vous croire

[susanap.tinsay]

Made this today. Absolutely delicious.

[corvuslevi]

Bruno, Im just here to say: you’re a legend!

[DownButNotOutYet]

Good morning Bruno, I think you are a fantastic Baker - Chef. It is amazing to see how you assemble the baking, and it is do-able, but for myself, it is a no-no. It is really a pleasure to watch your skills as a Chef. You have to be passionate to achieve this goal in your life, well done. I hope you have achieved your goal in life and that you are contented. Kind regards.

[mobilfone]

Lenotre, somewhere buried is his book, bought it many years ago... you inspired me with your wonderful receipe to look for it 😂❤