Signature strawberry shortcake

Signature strawberry shortcake

Michaël Bartocetti
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Advanced
Recipe Time Icon
2h30
9
Videos
A sublimated version of the traditional strawberry shortcake, with a powerful strawberry flavor, hidden beneath a piping work of rare elegance.
Signature strawberry shortcake
Completion time
Preparation
2h30
Baking
2h
Resting
25h30
Techniques taught
  • Scraping a vanilla pod
  • Whipping cream with a mixer
  • Infusing milk or cream
  • Extracting fruit juice
  • Preparing a glaze
  • Preparing a marmalade
  • Using a cookie cutter
  • Whisking egg whites until stiff
  • Baking a Joconde sponge biscuit
  • Rolling out a Joconde sponge biscuit
  • Using a cookie cutter
  • Rolling out shortcrust pastry
  • Cutting shortcrust pastry dough
  • Preparing a shortcrust pastry with a mixer
  • Dough frassage by hand
  • Pasteurizing a mixture
  • Making a pastry cream
  • Make a mousseline cream
  • Infusing milk or cream
  • Piping with a tip
  • Thinning a mix
  • Smoothing with a spatula
  • Using a brush
  • Chablonner
  • Piping with a tip

Discover the first step of this course for free

Step 1 : Vanilla-flavored mascarpone Chantilly

Michaël Bartocetti
Michaël Bartocetti
Executive Pastry Chef | George V Paris
Executive Pastry Chef | George V Paris

Step 2 : Strawberry juice

Step 3 : Strawberry juice topping

Step 4 : Strawberry marmalade

Step 5 : Joconde sponge cake

Step 6 : Brown sugar sable

Step 7 : Vanilla mousseline cream

Step 8 : Assembling the strawberry shortcake

Step 9 : Final piping step for the strawberry shortcakes

Michaël Bartocetti

Michaël Bartocetti

Executive Pastry Chef | George V Paris
Michaël Bartocetti, a pastry chef born in the Lorraine region, is the Executive Pastry Chef at the Four Seasons George V luxury hotel in Paris.

Raised by a family of restaurateurs, Michaël Bartocetti has been immersed in gastronomy since a very early age. After completing his apprenticeship in a provincial pastry store, the Chef moved to the capital and worked with Guy Savoy for 2 years. Michaël then joined Alain Ducasse's team at the starred Benoît bistro. In 2009, the Chef joined the Plaza Athénée and stayed there for six years. Working alongside three different chefs, he was able to nurture his personal approach to pastry-making. He then continued his training with Christophe Moret at the Shangri-La Palace. Finally, in 2019, the Chef joined the Four Seasons George V palace in Paris, where he now holds the position of Executive Pastry Chef. He is in charge of overseeing the desserts on all menus, including the starred restaurant Le Cinq (3*), L'Orangerie (2*) and Le George (1*).

Talented and creative, Michaël Bartocetti is a committed and responsible chef. He carefully selects his raw materials and uses seasonal produce to craft his desserts, which all have a very low sugar content. His desserts burst with emotions, as he manages to sublimate the final product without ever denaturing it. In 2023, he was named Pastry Chef of the Year by his peers.

For VoilaChef, Michaël Bartocetti is hosting three master classes revolving around three comforting and gourmet desserts, each sublimated with extreme elegance: his favorite childhood dessert, the tiramisu, simple yet regressive; his signature strawberry cream cake, which hides its secrets at its core, under an impressive piping work; and, finally, thin, flaky cherry tarts with floral notes he loves so much.

A Trustpilot score of 4,6/5 with more than 100 evaluations

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Ruthy
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May
2024
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Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!

4 stars Trustpilot
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10
May
2024
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I really like Voilà Chef's courses.
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3
February
2024
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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2024
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2024
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