Traditional recipes

Rose biscuit sponge:
125g flour
80g sugar
100g powdered pink biscuits
10g butter
4 eggs
Cream filling:
500ml milk
15g butter
125g sugar
250g butter
20g flour
4 egg yolks
20g pastry cream powder
1/2 vanilla pod

Syrup:
450g sugar
330ml water
Strawberry punch: 600g cordial
40g strawberry liqueur
600ml water

To make the rose biscuit sponge: Weigh out the ingredients and grease and flour the sponge tin. Beat the eggs with the sugar in a bain marie, remove from the heat and whisk until cool. Gently fold in the sieved flour and the rose biscuit powder using a spatula. Pour into the tins and bake at 180-200°C for 30 to 40 minutes. To make the cream filling: Weigh out the ingredients; boil the milk, vanilla, butter and some of the sugar. Beat the yokes with the remainder of the sugar. Sieve the flour and pastry cream powder; fold the flour/pastry cream powder mixture into the yolk/sugar mixture. Pour one-third of the milk into the mixture. Put on the boil for 3 minutes. Fold in half the butter on the heat then pour into a tray covered with plastic wrap. Cover with plastic wrap. Chill as quickly as possible. Cream the rest of the butter then fold into the chilled and beaten pastry cream. To make the syrup: Put the sugar and water to boil; chill and keep in the fridge. To make the strawberry punch: mix the warm water with the cordial, add the strawberry liqueur.  

ASSEMBLY: Half the sponge and soak the sponge circle in the syrup. Spread a layer of cream filling on the sponge and sprinkle a few washed and drained whole strawberries on the base, pressing down gently. Cover the strawberries with the rest of the pastry cream. Cover with the other soaked sponge and top off with a thin layer of powdered pink biscuits.  

Receipt courtesy of Pascal Ferrat, teacher at Reims Hotel School

From Maison Fossier - www.fossier.fr