What is it? A thin, delicate, buttery crepe stacked between layers of subtly tart strawberry rhubarb jam, fresh creme Chantilly, and lemon zest.
In the last class of the month, we'll compose another French classic. We'll start by making, then discussing the science behind this classic stovetop strawberry rhubarb jam. Then, we'll make the crepes- the pancake's slimmer, French cousin. We'll see what the presence of fat has on the recipe, then talk about the effect ratios can have on a recipe. Lastly, we’ll finish with a few assembly tips for a picture-perfect cake.
