Technical Stages :

• Prepare thick pastry cream with the ingredients mentioned. Infuse the vervain in milk. Cornstarch will replace flour in this cream, and when it'll still be warm, add gelatin leaves soaked in cold water and drained.
• Prepare an italian meringue. Cook the sugar with the water and glucose until the temperature reaches about 115°C or 240°F (using a thermometer is recommended).
• Meanwhile, beat the egg whites until very stiff. Stiffen them with 30 g sugar and slowly combine with the cooked sugar. Beat again at full speed for a couple of minutes until you obtain a firm and homogeneous meringue.
• Pour the warm meringue onto the warm pastry cream.
• Gently mix with a maryse (spatula). You obtain what is called a "Chiboust" cream. Cover a 4 cm (1,57 inches) high, 20 cm (7,87 inches) diameter, baking circle with this cream (sides + bottom). Use a metal spatula to make it easier.
• Prepare the crust by quickly nixing and kneading the ingredients. Lay it with a plain pastry bag on a greased sheet of baking paper, forming a (spiral) 20 cm (7,87 inches) disc. Bake for about 10 minutes at 180°C or 356°F. Let cool.
• Make a strawberry bavarian. Blend 400 g of strawberries and cook them with sugar. Meanwhile, soak the gelatin leaves in cold water. Drain it and combine with the warm strawberry puree. Let cool at room temperature. To cool it faster you may put the puree in the fridge but beware that the gelatin must not set. Beat the whipping cream into a whipped cream and gently combine it with the cold puree. Add the wild strawberries and cut strawberries.
• Mold this bavarian in another 18 cm (7,09 inches) large, 1 cm high baking circle. Let set in the fridge.
• Prepare the marmelade by cooking strawberries and sugar. Combine the soaked and drained gelatin at the end. Let cool.
• Set up:
• Spread half of the marmelade at the bottom of the circle with chiboust cream. Add the strawberry bavarian discm the rest of the marmelade and the crust.
• Let sit in the fridge.
• Finishing up:
• Before serving, flip the cake over on a service dish and gently remove the circle.
• Sprinkle the whole cake with a thin layer of brown sugar and caramelize with a torch. Keep refrigerated until the very last moment.
• Serve with raspberry or red fruits coulis.
• Beware:
• Do not caramelize under the oven gril or a salamander, the cake would lose its consistency and collapse.