| Prepare diced strawberries, 1/2 inch cubes is fine enough. Dice the cake scraps into the same sized pieces. Sprinkle the Kirsch liquor over the diced cake cubes. |
| Prepare the Bavarian Cream as directed, when complete fold in the diced strawberries and cake cubes. |
| DIvide the finished cream into the molds of a cup cake pan (or similar molds.) Pack the molds full and level off the excess. Freeze solid for several hours. |
Make the flat sugar dough shells from the Pate Sucre, roll out thin and cut with a cutter the size of the molds used. Bake and cool. These are flat disc shells. |
| Remove the frozen Bavarian from the molds, I carefully ran hot water over the back side of each mold, one at a time, placing the frozen cream onto the cooled shells. Return to the freezer. |
| Glaze with the Red apricot coating. A light coat first, and let it set a few minutes, then give a second heavier coating. Glaze the strawberries needed for the garnish and refrigerate to set the glaze. |
| Refrigerate. When chilled, top each pastry with a circle of whipped cream - using a pastry bag fitted with a medium star tip. Garnish the center with a glazed strawberry . |
| Do not overheat the apricot coating, keep it very cool. |
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