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La Fraise with juice, gelée, croustillant, sorbet, and chantilly by Frederic Moreau

La Fraise with juice, gelée, croustillant, sorbet, and chantilly by Frederic Moreau

 

“In China, people eat fruit like crazy,” said Frederic Moreau, French executive pastry chef at The Peninsula Hotel Beijing, to our correspondent Santiago Corral at the meeting they held a few weeks ago. And fruit, specifically strawberry and raspberry, is the main element of one of his desserts, La Fraise, ideal for eating in hot weather and seducing with its color and refreshing character.

Raspberry and strawberry are fruit with a sweet and slightly acid flavor that have many antioxidant properties. In this piece they are presented in different forms (gelee, juice, sorbet) and with a clear link to French pastry culture in its very name, La Fraise. In his final presentation, Frederic Moreau accompanies it with coconut chantilly.