4648 Fraises Rêve de Bébé

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut off the top slice of a medium-sized ripe pineapple and remove the inside without damaging the skin.

Prepare a square piece of Genoise 2 cm ( in) thick and make a hollow in the centre large enough to fit the pineapple. Attach the Genoise to a sheet of cooked short pastry of exactly the same size.

Coat the Genoise with pink fondant, decorate with royal icing and set a large strawberry at each corner.

Cut half of the removed pineapple flesh into thin slices and macerate them with sugar, Kirsch and Maraschino. Pound the other half and squeeze out the juices; use this to macerate sufficient wild strawberries to three-quarters fill the pineapple case.

When about to serve, fill the pineapple with alternate layers of slices of pineapple and strawberries, and vanilla-flavoured Crème Chantilly.

Place the pineapple thus prepared on the Genoise base and serve very cold.