Vive le mois de Mai!

May is also the shortest worked month of the year, and it all starts off with La Fête du Travail on May 1st, when we offer each other the beautiful, pungent le muguet, or lily of valley.

There are at least 3 long holiday weekends, or ponts, because of May 8, Victoire 1945, Ascension , May 26, and Mother’s Day, or La Fête des Mères on May 29.

Here is the recipe for the traditional Fraisier that is served on this very special day for all Mothers (Petit Larousse de la Cuisine, 1998) :

The cake or génoise (pour 500 g de pate) :

140 g de farine, 40 g de beurre, 4 oeufs entiers, 140 g de sucre semoule

Here is the decoration (crème au beurre) and the filling (crème pâtissière)

250 g de crème au beurre (250 g de beurre, 2 oeufs, 2 jaunes d’oeufs, 1 pincée de sel, 140 g de sucre semoule; parfum vanille)

0,5 dl de kirsch

50 g de crème pâtissière (0,5 l de lait, 3-4 jaunes d’oeufs, 100 g de sucre, 50 g de farine, 50 g de beurre)

30 g de sucre semoule

300 g de fraises

Belle Fete des Mères!

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