Frédéric Cassel, Fleur de Shuro

Catching up for the week, Wednesday, I got out to Ginza Mitsukoshi for a new cake from Frédéric Cassel. There were three choices, and I went for the one most against my preference, just because it was most different and FC is good at overcoming my prejudices. I got the Fleur de Shuro, or that's that I think it was, where shuro is the name of a genus of Asian palms, which doesn't really make sense in context. This is a good solid almond biscuit, which is really important for balance and texture against all the soft parts. Obviously, it's a gelatin dome, though the inside isn't so gelatinous.  There's streusel in there, obviously not dry, cherry compote, cherry mousse, and cherry cream (cherries are Western and Eastern), and elderflower is the other flavor, which I hope was inside, as I didn't eat the decoration (I've been burned in the past). On the edge of my comfortable zone, and yet it all works together, as a different kind of cake, to give an excellent result.

No running, just bicycling to Mitsukoshi and doing muscle training inside, which I've managed to do every weekday so far. Thursday I didn't get patisserie cake, but I did managed to run 45 minutes as well as 15 minutes muscle training (squats, curls, and shoulder and back exercises).