{"id":7136,"date":"2025-03-21T11:31:36","date_gmt":"2025-03-21T10:31:36","guid":{"rendered":"https:\/\/camille-patisserie.com\/uncategorized\/strawberry-cap-pastry\/"},"modified":"2025-03-21T11:31:36","modified_gmt":"2025-03-21T10:31:36","slug":"strawberry-cap-pastry","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/pastry-recipes\/strawberry-cap-pastry\/","title":{"rendered":"Strawberry CAP pastry"},"content":{"rendered":"

Last year, I posted the recipe for Eddie Benghanem’s revisited fraisier<\/a>, which was amazing. This year, I wanted to publish the classic CAP patisserie<\/strong> version. You’ll see that it’s not a terribly complicated entremet (in fact, it’s one of the simplest, in my opinion). However, to make it really perfect, there are a whole host of tricks and details to follow. <\/p>\n

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Table des mati\u00e8res<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n