Only the French would name a pastry after a bicycle race, but I messed with their tradition a bit. Originally, the Paris-Brest was filled with praline cream. I decided to mix it up and make a fruity variation, with mango curd as the base layer, followed by mascarpone cream and blueberries.
The fraisier gets its name from the French word for strawberry, la fraise. Visually stunning, the fraisier is distinctive because of the layer of strawberry halves arranged so that the cut sides line the outside of the cake. The result is an elegant confectionary creation that would make an exquisite ending to a festive dinner party or a stunning addition to a dessert table at any large celebration.