J’adore la fraise, by Claire Damon

‘An obsession, playing with textures and flavours around strawberry.’

When passion for the craft, respect and devotion to what nature gives us coincide, not to mention talent and sensitivity, it is no longer necessary to follow fads or trends. You only need to let creativity flow. Claire Damon does what she wants, or rather, what she feels and what her gut tells her. And it is going well for her. The two stores, Des Gâteaux Et Du Pain are a breath of personality and truth in the crowded Parisian scene. Chef Damon’s rebellion bows only before her main source of inspiration, ‘Nature is fascinating and gives us each day to learn. This is a lesson of humility!’ She says.

We welcome this non-conformist who makes and remakes her recipes in search of the essential to Us…, respecting the agreement signed with Nature.

J’adore la fraise

Ingredients: 8 pastries for 4 persons

Strawberry Clafoutis

On a plate, with a 2.2 kg frame

  • 378 g butter
  • 378 g confectioners’ sugar
  • 378 g  almond powder
  • 89 g  custard powder
  • 22 g  baking powder
  • 303 g  egg
  • 643 g  pastry cream
  • 57 g  milk

Mix like for an almond cream. Finish with the eggs and the pastry cream mixed with the milk.

Put 0.5 kg of strawberries that have released their water with 10% of sugar on each plate (keep the strawberry juice). Cook at 170°C for 20 minutes. Cut in 12 cm diameter.

Finger Biscuit

  • 119 g sugar
  • 167 g egg whites
  • 95 g  egg yolks
  • 60 g  T45 flour
  • 60 g  starch

Total gross weight 500 g
Beat the egg whites with the sugar until soft peaks form. Stop the beater to add the egg yolks. Beat for one second on 3rd speed. Incorporate by hand the starch and the sift flour. Cook on a plate with holes at 190°C for 4 or 5 minutes. Set aside at cold temperature.

Cut in 12 cm diameter. Soak with the strawberry juice, put in negative cold.

Strawberry Compote

  • 328 g fresh strawberries
  • 49 g sugar
  • 109 g  strawberry purée
  • 8 g  lemon juice
  • 7 g  gelatine

Wash and tail the strawberries. Cut them in 4 pieces, according to their size. Heat the strawberry purée, sugar and lemon juice to 70°C. Incorporate the gelatine then pour on the strawberries.
Gently mix and pour at 0.060 kg, 12 cm diameter. Set aside.

Strawberry Crémeux

  • 529 g fresh strawberries
  • 32 g lemon juice
  • 159 g  sugar
  • 6 g  pectin NH
  • 159 g  butter
  • 16 g  starch

Wash and tail the strawberries. Cut them in 4 pieces, according to their size. Mix the strawberries and lemon juice as well as some of the sugar. Start with a low heat. At 30°C mix and incorporate the pectin, sugar and starch mixture. Bring to a boil, remove from the heat. Let cool at 50°C, incorporate the butter and mix for at least 2 minutes. Pour at 0.110 kg, 12 cm diameter.

Strawberry Bavarois

  • 222 g fresh whole milk
  • 133 g egg yolks
  • 167 g  sugar
  • 332 g fresh strawberries
  • 14 g gelatine
  • 532 g  whipping cream

Wash and tail the strawberries. Cut them in 4 pieces, according to their size. Cook the milk, the egg yolks and sugar to 83°C. Add the gelatine. Pour on the strawberries, mix and let cool. Incorporate the soft whipped cream.


For eight 14-cm diameter circles.
Put the surround biscuit, cut to 6 cm high. Bavarois cord on the inside diameter. Place the clafoutis biscuit. Fine layer of strawberry bavarois. Strawberry crémeux insert. Fine layer of strawberry bavarois. Finger biscuit soaked in strawberry juice. Fine layer of strawberry bavarois. Semi cooked strawberry compote insert. Fine layer of strawberry bavarois.
Decorate with fresh strawberries and cubes of strawberry juice jelly.