This is my seventh Japanese pastry course, and I’d like to introduce to you one of my favorite desserts, Fraisier.

This cake is actually one of the most iconic traditional French cakes; I learned this recipe when I was working in France. But I’m going to show you how to make my Fraisier which is lighter and has a gentler sweetness.

In this course, you’ll learn how to make soft and fluffy Japanese vanilla sponge cake, Creme mousseline which is a rich but light vanilla butter pastry cream, shiny tart raspberry gelee for decoration, and how to assemble to create a beautiful Fraisier.

This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.

In addition, I also created this cake with a gluten-free version and it turned out great, so this course can also be enjoyed by those who are gluten-free.

For this lesson, I will use the professional recipe but you can make it at home. I’m going to show you every single step even some small tips, so you will get the hang of it.

I’m going to show you not only the recipe, but common mistakes and the solutions, and other helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q&A page.

Are you ready to make a fantastic Fraisier together to impress your family and friends?

Let’s get started!