Strawberry shortcake

Strawberry shortcake

Angelo Musa
Difficulty Icon
Expert
Recipe Time Icon
1h25
7
Videos
Magnificent strawberry shortcakes that showcase a soft Genoise sponge cake, a creamy vanilla mousseline, an intensely flavored strawberry confit and a crispy streusel topping.,
Strawberry shortcake
Completion time
Preparation
1h25
Baking
2h40
Resting
15h
Techniques taught
  • Making a fruit compote
  • Mixing with a hand blender
  • Making a confit
  • Extracting fruit juice
  • Making a flavored syrup
  • Scraping a vanilla pod
  • Using a cookie cutter
  • Baking Genoa bread in the oven
  • Making Genoa bread
  • Making a streusel
  • Plating a seafood platter
  • Hygiene rules for preparing a seafood platter
  • Sieving a preparation
  • Scraping a vanilla pod
  • Whipping cream with a mixer
  • Making a pastry cream
  • Thinning a cream
  • Make a mousseline cream
  • Piping with a tip
  • Assembling a dessert
  • Piping without using a tip
  • Plating a dish using a cookie cutter
  • Soaking in syrup
  • Decorating with confectioner's sugar

Discover the first step of this course for free

Step 1 : Strawberry confit

Angelo Musa
Angelo Musa
Best Craftsman of France (MOF), Pastrymaking | World Pastry Champion
Best Craftsman of France (MOF), Pastrymaking | World Pastry Champion

Step 2 : Strawberry syrup

Step 3 : Genoise sponge cake

Step 4 : Almond & hazelnut streusel

Step 5 : Kirsch-flavored mousseline cream

Step 6 : Assembly

Step 7 : Finishing touches & decoration

Angelo Musa

Angelo Musa

Best Craftsman of France (MOF), Pastrymaking | World Pastry Champion
Best Craftsman of France (MOF) in the Pastry & Confectionery category, World Pastry Champion, Angelo Musa is the Executive Pastry Chef at the Hôtel Plaza Athénée, and he also manages a pastry shop bearing his name in Harrods, London.

A student at the Lycée Hôtelier Raymond Mondon, Angelo discovered his passion for pastry-making during an internship with Claude Bourguignon in Metz. His career then took him to Luxembourg, to the famous Relais Desserts Oberweis, then to Pascal Caffet in Troyes, before being crowned World Pastry Champion and Best Craftsman of France (MOF). Under his guidance, Angelo gained confidence and entered a number of competitions.

Crowned French Champion in 2001, he won the Pastry World Cup in Lyon in 2003, and was awarded the prestigious title of Best Craftsman of France (MOF) in the Pastry & Confectionery category in 2007.

All the while, he has continued to work as an international consultant, with a strong presence in Asia. As for his passion for transmitting his knowledge, Angelo regularly accompanies younger Chefs partaking in various competitions.

He helped open La Pâtisserie des Rêves, which has since become a reference in the trade and in 2015, he had a key encounter with Alain Ducasse, who propelled him to the position of Executive Pastry Chef at the Parisian palace.

In 2020, he was named Chevalier de l'Ordre des Arts et des Lettres, and launched his line of artisanal jams in 2021: 'creating the exceptional with a simple product'.

For VoilaChef, Angelo Musa reveals the secrets around HIS own pastry-making. Discover the textures and tastes he favors, through three desserts: chocolate and raspberry-filled cookies, lemon and vanilla meringues and the traditional summer strawberry shortcake.

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

RU
Ruthy
16
May
2024
5 stars Trustpilot VoilaChef

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
SY
Sylvie Leandri
10
May
2024
5 stars Trustpilot VoilaChef

I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃

4 stars Trustpilot
LI
Lisa C
3
February
2024
5 stars Trustpilot VoilaChef

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.

4 stars Trustpilot
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28
January
2024
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Valérie
15
January
2024
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