Some journeys are essential; they must be made. We leave and come back not quite the same. As if our lives had seamlessly deviated from the original path ahead. Though this change might be imperceptible when it happens, it nevertheless transforms the future. As L.A. starts to fade into the past, only images and memories remain, moments which are no more but whose trace we will forever carry. We chose one last comforting flavor before departure, considered a childhood treat for many: a Fraisier by Chaumont Bakery.
This cake is composed of a genoise cake base, topped with vanilla cream and fresh raspberries. An almond cookie crumb is found both at the center of the cream and on the surface. The dessert is sprinkled with slivered almonds and decorated with a strawberry half.
Le Fraisier by Chaumont Bakery has a diameter of 75 mm and a height of 55 mm. The specimen we purchased weights 195 grams and costs $7.00.
An aroma of strawberry and vanilla emanates from the dessert. The first element to come under our judging tongue is the almond cookie crumb on the surface. Chewy and quite thick, it is kept moist and is prettily incrusted with roasted slivered almonds. Sticky to the touch, its distinct almond flavor and texture make it almost akin to marzipan.
The cream is silky and discreetly vanilla scented. While we do spot a few vanilla seeds here and there, they remain sparse. The cream is nicely airy and is sufficiently rigid to allow the dessert to hold itself together. The fresh strawberries are crisp, and their tartness pairs well with the mildness of the cream.
A second almond cookie crumb, similar to the one found on the surface, is placed at the center of the cream, thus further prolonging the almond flavor on the palate. It is a far cry from the genoise sponge cake found at the base, which is compressed under the weight of the rest of the dessert and comes off as undercooked and dry.
This fraisier is classic enough not to surprise us. While the portion size is undoubtedly American, it nevertheless the fundamentals of this French classic – with the exception of the almond cookie crumb which replaces the usual marzipan. In addition, most of the components live up to the expected specifications: the cookie crumb on the surface is rich in almonds, the cream is light and fluffy, the strawberries are fresh and fragrant. We are unfortunately disappointed by the genoise compressed at the base of the dessert, which rings out like a false note in the composition. Nevertheless, as our week in L.A. comes to a close, we take away with us the comforting flavors we were looking for in this dessert.
143 South Beverly Drive, Beverly Hills, CA 90212, USA
Open from Monday to Friday from 6:30 am to 6:30 pm, on Saturday from 6:30 am to 5:00 pm and on Sunday from 7:30 am to 2:00 pm
Tel : +1 310 550 5510