Frasier Iconique
This version of the traditional Fraisier is made of a light Genoise sponge and light mascarpone cream. Wild strawberry compote will bring a rich berry flavor, and the cake will be adorned with a decorative strip of chocolate, decorative cream with mascarpone and fresh strawberries.
Floraison Choux Pastry
Floraison tea-cake has a beautiful rounded flower shape with clearly defined petals. All textures are visible: choux pastry dough with a crispy coating of nuts and pearl sugar, cream and praline. The classic choux pastry dough in this recipe is piped in a special way using a shortcrust pastry base. This will make the tea-cake more stable and easier to work with.
Dijon Cake
The cake consists of thin layers of various textures that complement each other and form a harmonious pastry. Rhythmic stripes on the sponge surface follow the cut pattern of the cake. Natural colors attract attention and evoke associations with the bright taste of Dijon black currant.
Frasier Iconique, Floraison Choux Pastry, Dijon Gateaux Course Curriculum
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NICOLAS BOUSSIN
Pastry Chef, Champion of France, MOF
In 1994, at the age of 29, Nicolas became the Champion of France in the Pastry on a plate category. In 2000, Nicolas was awarded the MOF - Meilleur Ouvrier de France.
Since 2003, Nicolas has been working as a judge at the World Pastry Cup. Nicolas worked as a brand chef with Grand Marnier for 11 years.
In 2014, Elle-et-Vire invited Nicolas to fulfill the ambitious goal of creating an international school for the brand. Nicolas completed the task and now 5 chefs work at the school on a permanent basis.
Now Nicolas is 55 years old, 40 of which he devoted to pastry. He has 18 years of active work experience as a chef, managing various teams. At the age of 32, Nicolas became the leader of a large team of 20 pastry chefs at the Grand Epicerie de Paris, one of the most fashionable stores in Paris. For the Grand Epicerie, Nicolas has created an entire collection of designer pastries for sale.
