STRAWBERRY IN ALL SIMPLICITY

Spread 150 g of sponge cake mixture over the cigarette batter.

Pour the remaining mixture onto your baking sheet, spread with a spatula to obtain an even shape.

Bake at 210° for the baking sheet and 6 to 8 minutes for the relief mat.

Then unmold the 2 biscuits and cover with a tea towel to prevent them from drying out.

Mousseline cream:
Preparation time: 15 min

Scrape out the vanilla bean.

Boil the milk with half the sugar and vanilla.

In your mixing bowl, whisk together the eggs with the remaining sugar until the mixture turns white.

Stir the cornflour into the blanched mixture.

Pour some of the boiling milk over the mixture.

Pour everything back into the pot and cook until thickened.

Add 50 g of butter cut into pieces to the cream.

Cover with cling film and leave to cool.

When the cream has cooled, add the rest of the softened butter in several batches.

Smooth the cream well with a mixer.

Refrigerate.

Mounting the strawberry bush as a frame:
Cut the sponge cake biscuit in half using the stainless steel frame (24×17 cm) Place the stainless steel frame (24 x 17 cm) on your serving platter.