@daffneallves: E o de vocês?? ❤️ #fyp #foryouu #gravidez #gestante 🍀🙏🏻

Daffne Allves

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Thursday 22 May 2025 19:16:38 GMT

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Maiia💛 :

Segunda ❤️❤️❤️

2025-07-31 18:31:07

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💋 :

O meu tbm é segunda 🥺🥰

2025-05-22 20:27:21

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Mamãe do Hariel🩵 :

O meu tmb é segunda🥹

2025-08-21 20:06:27

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Joyce Silva 🍀 :

😍😍😍

2025-06-08 12:37:33

1

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my fave cake that i learned at pastry school in France - in 19 easy steps 🍓🍰🇫🇷 summarized on-screen steps below. head to my substack (link in bio) for the full detailed version! COMPONENTS genoise sponge diplomat cream fresh strawberries strawberry soaking syrup optional: chantilly cream, nappage PREP AHEAD 1. Bake and split a genoise sponge 2. Make a pastry cream, stabilized with gelatin ASSEMBLY DAY 3. Cut strawberries (halve 🍓for the base, dice 🍓to layer in the center, reserve the prettiest 🍓to decorate the top of the cake) 4. Make a strawberry soaking syrup 5. Prepare a diplomat cream: Whisk your pastry cream until smooth (don’t skip this step or you’ll get clumps like I did 🙈), then fold in whipped heavy cream 6. Line your cake ring with plastic wrap (for the base) and acetate (for the inside of the ring) 7. Arrange halved strawberries along the inside border of the cake ring, cut side against the acetate 8. Place one layer of genoise sponge in the center of the ring 9. Brush sponge generously with strawberry syrup 10. Pipe diplomat cream over the sponge and between each strawberry 11. Sprinkle diced strawberries over the cream, then add another layer of diplomat cream 12. Brush the second layer of genoise with soaking syrup on both sides and press it in the cake ring 13. Pipe final layer of diplomat cream, creating a flat surface 14. Smooth the top perfectly with an offset spatula or a bowl scraper 15. Eat the scraps 😋 16. Chill for at least 4 hours or overnight 17. Unmold the cake 18. Peel off acetate while the cake is still cold for smooth sides 19. Decorate! I piped a border of chantilly (sweetened whipped cream, stabilized with mascarpone) and fanned out finely sliced strawberries over the top. In pastry school, we learned to brush fresh fruit with nappage (I used diluted apricot jam here) for an extra glossy finish. I added gold leaf too to make it extra special for my friend’s bday 🥰 lmk if you have any questions! #pastryschool #pastry #pastrystudent #patisserie #fraisier #fraise #strawberryshortcake #strawberrycake #entremet #genoise #pastrycream #diplomatcream #tutorial #howto #bakingtips

my fave cake that i learned at pastry school in France - in 19 easy steps 🍓🍰🇫🇷 summarized on-screen steps below. head to my substack (link in bio) for the full detailed version! COMPONENTS genoise sponge diplomat cream fresh strawberries strawberry soaking syrup optional: chantilly cream, nappage PREP AHEAD 1. Bake and split a genoise sponge 2. Make a pastry cream, stabilized with gelatin ASSEMBLY DAY 3. Cut strawberries (halve 🍓for the base, dice 🍓to layer in the center, reserve the prettiest 🍓to decorate the top of the cake) 4. Make a strawberry soaking syrup 5. Prepare a diplomat cream: Whisk your pastry cream until smooth (don’t skip this step or you’ll get clumps like I did 🙈), then fold in whipped heavy cream 6. Line your cake ring with plastic wrap (for the base) and acetate (for the inside of the ring) 7. Arrange halved strawberries along the inside border of the cake ring, cut side against the acetate 8. Place one layer of genoise sponge in the center of the ring 9. Brush sponge generously with strawberry syrup 10. Pipe diplomat cream over the sponge and between each strawberry 11. Sprinkle diced strawberries over the cream, then add another layer of diplomat cream 12. Brush the second layer of genoise with soaking syrup on both sides and press it in the cake ring 13. Pipe final layer of diplomat cream, creating a flat surface 14. Smooth the top perfectly with an offset spatula or a bowl scraper 15. Eat the scraps 😋 16. Chill for at least 4 hours or overnight 17. Unmold the cake 18. Peel off acetate while the cake is still cold for smooth sides 19. Decorate! I piped a border of chantilly (sweetened whipped cream, stabilized with mascarpone) and fanned out finely sliced strawberries over the top. In pastry school, we learned to brush fresh fruit with nappage (I used diluted apricot jam here) for an extra glossy finish. I added gold leaf too to make it extra special for my friend’s bday 🥰 lmk if you have any questions! #pastryschool #pastry #pastrystudent #patisserie #fraisier #fraise #strawberryshortcake #strawberrycake #entremet #genoise #pastrycream #diplomatcream #tutorial #howto #bakingtips

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