LES HOTELS
PARIS RIVE GAUCHE

Serves 4 :

2,5 oz of creamed butter 2,5 oz icing sugar 2,5 oz of flour 2 egg whites 1 pound of strawberries 7 oz of very cold cream (to whip ) 15 g vanilla sugar for the whipped cream.

Mix the butter with icing sugar and flour. Add the egg white slowly and mix well. Spread the mixture into 4 very thin disks of similar dimensions on a flat dish and bake for a few minutes in the oven (400°F). When the biscuits are getting brownish, remove from the oven and quickly place each of them between two appropriate dishes to mould them before they cool down and get hard. Let the biscuit dishes cool down, then fill them with strawberries cut into pieces and spread the top with vanilla whipped cream.

More commentaries about Emmanuelle Cuchet Cooking courses :

« We loved Emmanuelle’s friendliness and patience and making us feel so at home. It was wonderful being in such happy company”

Sylvia.P and Debbie.R from West Australia

“I loved learning how to make the food and shopping at the market. Eating was great too, the food was delicious !”

Emily.E from Santa Fe, California

“I especially liked being in a traditionnal Parisian home environment, it was perfect !”

Toni P from New-York