During my last weekend in Lyon, I was on a mission to eat as many pastries as possible. I was lucky that most fruit was in season so all the fruit pastries were delicious. I ate a strawberry fraisier. A fraisier is a two layers of sponge cake filled with a creamy, buttercream-like filling and strawberries. Cherries were also in season so I had to eat a clafoutis. Cherries are arranged in a dish and then covered with a flan-like batter. The cherries are not pitted because the pits release flavor when they are cooked.
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| Clafoutis and a cafe |
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| No fork, no problem |
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