Combine the sugar and water in a non-reactive saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Cover and allow the syrup to cool.

The syrup will last for several months at room temperature in an airtight container.

Preheat the oven to 375 degrees F. Lightly brush a round 9 x 2-inch cake pan with melted butter and dust with flour. Line the bottom with parchment paper.

Combine the flour and the cornstarch and sift onto a piece of parchment or wax paper. Melt the butter in a small butter until it is just melted. The butter should be barely melted.

Place a 3 or 4-quart pot of water on the stove, bring to a boil and then reduce to a simmer.

Place the whole eggs and the sugar to the stainless-steel mixing bowl. Whisk together and then place over the simmering water. Continue to whisk until the eggs and sugar reach 100 degrees F.

Remove the bowl from the simmering water and with the whisk attachment beat the batter on the medium speed until it has risen and cooled, about 8 minutes. It will become thick and almost white in color. When the batter is dropped from the whisk it should slowly dissolve back into the batter.

Sift half the flour-cornstarch mixture onto the top of the cake batter and use a large silicone spatula to gently fold it into the batter. Once it is thoroughly combined sift the remaining flour mixture onto the top of the batter and gently fold it in until no white specks remain.

Scrape the batter into the prepared cake pan. Lightly smooth the surface with an offset spatula. Bake the genoise until the top is lightly browned and firm to the touch, about 17 to 20 minutes.

Remove the cake from the oven and slide a small icing spatula between the cake and edge of the pan to loosen the edge. Let the cake rest in the pan for 5 minutes.

Lightly brush a piece of parchment with oil and invert the cake onto the parchment and cool on a wire rack.

Place a clean bowl with a. fine mesh strainer near the stove. This bowl will be used to strain the custard when it is finished cooking.

Whisk together the flour and the cornstarch and sift it on a piece of parchment or wax paper.

Separate the eggs and place the egg yolk and 1 whole egg in a medium sized bowl. Save the eggs whites in another clean container and use for another dessert.

Pour the milk in a non-reactive 4-quart saucepan and bring it to a simmer. Small bubbles will appear around the edges of the pan and steam will begin to rise from the surface.

Add the sugar to the eggs and whisk until smooth and lemon-colored. Whisk in the flour and cornstarch mixture until thoroughly combined and no traces remain.

Temper the eggs. Slowly pour half of the hot milk into the egg mixture and whisk constantly while adding the milk. Pour the mixture back into the saucepan and whisk until it is thoroughly blended.

Place the saucepan over medium heat, and whisking constantly, bring the mixture to a boil, 185 degrees F. The mixture will thicken and bubbles will break the surface. If necessary, reduce the heat and continue to whisk until it comes to temperature and it no longer tastes like flour. The mixture should be very thick and smooth.

Strain the pastry cream through a fine mesh strainer into the bowl reserved for the custard and stir in 1/4 cup (50 grams) of the butter. Allow the mixture to cool before adding the butter.

If not using the custard right away follow these steps. Line a pie plate with plastic wrap. Scrape the custard onto the plastic, smooth the top and cover with plastic and gently press the wrap into the surface. Refrigerate until ready to use the custard.

Cream the remaining butter in a stand mixer with the wire whisk. Reduce the speed to medium and gradually add the pastry cream by the spoonful. When all the pastry cream has been added increase the speed to high and beat for 1 minute to lighten the crème mousseline.

Brush the surface of the cake with the lemon simple syrup. Select strawberries that are about the same size. Cut them the very top of the strawberries so it is flat. Cut the strawberries in half, place the flat top on the edge of the cake and press the flat side against the pan. Continue until the strawberries form a complete circle.

If using a cake ring run a warm thin knife between the pan and the top of the buttercream all the way around. Slowly lift the ring up and smooth the sides of the buttercream

Decorate the top of the cake with the remaining buttercream and strawberries.

To brulee the follow these steps before you remove the cake ring. Sprinkle the top of the cake with 1/4 cup of white granulated sugar. Hold a kitchen torch about 1-2 inches from the surface of the cake and melt the sugar. It will slowly bubble up and brown. Don’t try to brown the entire surface, but make sure all the sugar is melted.