Time to use my favorite fruit, the strawberry. I re-interpreted the Strawberry Parfait in the Bouchon Bakery Cookbook by turning it into an individual dessert.

The cake is an Olive Oil Cake. The middle layer consists of a ring of halved strawberries and a creme moussoline, which is a rich filling that combines pastry cream and Italian buttercream. After another layer of cake, I finished piped little flourishes of creme fraiche.

This classic breakfast cake gets a little twist with a cocoa layer in the middle. That little bit of chocolate flavor is just right and would complement any cup of coffee or hot cocoa. And of course a coffee cake is not complete without the signature crumble on the top. Here an almond streusel is used.

Update: All three parts of my blog series are now published! Scroll for the links.

I often have to remind myself when I’m taking photos that as much as I want to document an experience, I need to actually enjoy being in the moment. On this particular day in late February, it was especially important. I was photographer, interviewer, taster and student on a special visit of Bouchon Bakery in Yountsville with my Book Project team.

Being a part of the Project has allowed me to reinforce everything I learned in pastry school and discover new techniques and tricks. The freezer has truly become my best friend. The book was put together by the Bouchon Bakery team of chefs and tested in a home kitchen and I have not come across any major issues. I say that with confidence as I approach week 17 of the project (tentative end date of summer 2014).

My day at  Bouchon Bakery was a milestone moment. Not only did I tour the bakery, I was given the opportunity to meet with the chefs, which was incredibly valuable. We troubleshooted recipes, discussed technique and worked with bread dough. An experience like this is one I live for – food people sharing our love for the craft that is baking.

Part 1: A Day at Bouchon Bakery

Part 2: In Conversation with Chef Janine Weissman

Part 3: Bread Demonstration with Chef Matthew McDonald

Photo courtesy of Leticia

These are dangerous little chocolate cakes. They are small so you think, okay it wouldn’t hurt to have a couple but when that becomes six, that’s half the batch. This happens to me quite often when things are bite size (tricky Halloween candy). So yes based on my extreme serving size, this is another great recipe to bookmark and simple to make.