Strawberry after Yann Couvreur

Strawberry after Yann Couvreur

I had never made real strawberries… And in fact, I don’t think I had ever eaten one. It’s not very surprising when I think about it. Indeed, I only ate chocolate cakes and millefeuilles for a very long time. And after that, it’s not the strawberry plant that attracted me the most. I’ve always preferred strawberry pie.
But hey, better late than never. I finally discovered the strawberry plant. And not just any, since it was Yann Couvreur’s that had my preference. I love its modern presentation and the hint of lime, which changes everything.

However, I changed a few things in the recipe. Above all, I adapted its construction so that there were no unnecessary scraps, and I made it a little bigger. Indeed, a strawberry plant of 14 cm still seemed a little too small to me.

The recipe does not involve any difficulty and the strawberries are made quite quickly. It will only be necessary to plan to do it a day in advance. The result, in addition to being really beautiful and also excellent.

Strawberry after Yann Couvreur:


2 eggs

50g sugar

60g flour

1/2 tsp baking powder

Preheat the oven to 180°C.

Mix the flour and yeast.

Whip the egg whites.

When the whisks start to leave traces, add the sugar little by little.

Add the yolks and whisk briefly.

Sift the flour over the mixture and mix briefly.

Pour the batter into 2 molds or 2 circles of 16 cm.

Cook for 7/8 minutes. You can also cook the sponge cakes one after the other.

Turn out onto a rack to cool.

Marinated strawberries:

250g strawberries

1 lime

25g sugar

Cut the strawberries into large chunks.

add sugar and lemon juice.

Leave to marinate for 2 hours.

Chiffon cream:

240g milk

1 vanilla pod

75g sugar

3 egg yolks

18g cornstarch

180g butter

Prepare pastry cream.

Heat the milk, the scraped vanilla and 25 g of sugar.

Whisk the yolks and the remaining sugar.

Add the cornstarch. To mix together.

Add the hot milk while stirring, then return everything to the saucepan and allow to thicken over medium heat while stirring.

Add 90 g of butter and mix well.

Film in contact and leave to cool in the fridge.

Once the cream is cold, whip it while adding the butter at room temperature, cut into pieces.

Realization of the strawberry plant according to Yann Couvreur


500g strawberries

Place a 17 cm circle on a sheet of rhodoïd.
Garnish the circle with a strip of rhodoïd.

Drain the marinated strawberries, keeping the juice.

Cut the whole strawberries into pretty rounds. Remove both ends. They will be used to accompany for example a yogurt.
Line the bottom of the circle with these slices of strawberry, then the turn.

Put a first layer of mousseline cream by making it go up on the edges. This is where a little delicacy is needed. The cream must be inserted between the strawberries.

Strawberry cut according to Yann Couvreur

Place a sponge cake soaked in the strawberry juice. If necessary, cut it slightly so that it fits.

Cover with a little cream, then marinated strawberries, then another layer of cream.
Cover with the second sponge cake soaked in the strawberry juice.
Finish with a thin layer of mousseline cream.

Film and leave in the fridge for 24 hours.

Invert the cake onto the serving platter and gently remove the rhodoïd and the circle.

Strawberry after Yann Couvreur

To finish: this strawberry will be perfect for 8 people.

The amount of mousseline cream is just right for the cake. Be sure to keep enough for all stages.

I used an adjustable circle to bake the sponge cakes and mount the cake.

Leave a Comment