Recipe: Fraisier complet

Ideally, you can follow Patrick Asfaux's recipe.
Preheat the oven to thermostat 8
For the syrup:
Boil the water, sugar and vanilla.
Pass everything through a sieve and set aside (this syrup will be used to soak the sponge cake).
For the sponge cake:
Mix the eggs and sugar in a bowl, then place it in a water bath.
Whisk until the mixture thickens.
Once lukewarm, stop cooking and let the sponge cake cool while whisking with an electric mixer.
Then incorporate the flour, followed by the melted butter.
Spread the mixture on a sheet of parchment paper and bake for 4 minutes.
When removed from the oven, cover it to prevent it from drying out.
For the cream
Soften the gelatin sheets in a large volume of fresh water.
Mix the eggs with the sugar, then add the flour.
Boil the milk with the seeds from the vanilla pod, then pour it immediately onto the mixture.
Put everything back in the pan and let it cook for 3 minutes after boiling, while whisking.
Add the drained gelatin and softened butter, then cover with plastic wrap and refrigerate.
Using a mixer, whip the cream into chantilly.
Lightly whisk the cold pastry cream to give it a smooth texture.
Gently fold in the chantilly cream while mixing.
Fill a piping bag with cream.
For assembly:
Unmold the sponge cake and cut it according to the size of the circle.
Wash and hull the strawberries, then cut them in half.
Cut 2 pieces of sponge cake of identical size with the cookie cutter.
Soak the sponge cake with cooled syrup.
Then place the cookie cutter on the sponge cake and arrange the strawberries around the edge, all around the circle, cut side facing outward.
Using the piping bag, fill the inside with cream, up to the height of the strawberries, then place the remaining fruit on the sponge cake.
Cut the