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Fraisier

Another fraisier ? Yes it's true, it's only the second of the year but I promise it's indeed the last of the season that I'm offering you (it must be said that the strawberries are starting to look a lot less beautiful... ). I made this strawberry cake for an order for my nanny, she really wanted it to be very traditional with the soft sponge cake soaked in syrup, vanilla mousseline cream, plenty of strawberries and above all a marzipan decoration.

The "fraisier" is my favorite cake! For good reason, you will find several recipes on my blog (with a pistachio mousseline cream here, in a square version with white chocolate and hazelnuts here, with a mousseline cream based on buttercream with Italian meringue here, a more original version in tart format here, and finally my Jeffrey Cagnes style mini strawberries there). Finally, I never really presented my classic version to you, the one that I make for any occasion and which is sure to please!

I still took the time to take a few photos and finally offer you the recipe. It is really very simple to make, especially if, like me, you plan several days in advance, even if only to prepare your strawberry syrup, your vanilla pastry cream and your sponge cake. On the big day or even the evening before, all you have to do is make your mousseline cream and assemble it. For decoration, I suggest you prepare it shortly before eating (something I was not able to do for the order). But at least you will be sure that the almond paste will not have taken on too much moisture and above all, if you opt like me for decorations based on meringues and sugar paste, that they will not risk soften too much.

The proposed recipe is for a fraisier for 8 to 10 people (circle 22cm in diameter and 6cm high). Obviously remember to readjust the quantities according to the size and height of your circle. Personally I prefer when the strawberry plant is very tall because it is obviously more delicious hihi. For the marzipan decoration and especially to obtain this pretty red, I used fat-soluble powder coloring from Silikomart. I usually use it to color my tempered chocolate, but I have to say that it worked perfectly for my almond paste! Besides, don't you think he's throwing away this red one? :D


Ingredients for a fraisier for 8-10 people (circle 22cm in diameter and 6cm high):


The pastry cream (to make the day before):

  • 500g whole milk

  • 140g caster sugar

  • 80g egg yolks

  • 60g cornstarch

  • 1 vanilla pod


1- In a saucepan, heat the milk and the split and scraped vanilla pod. Bring everything to the boil, turn off the heat, cover and leave to infuse for 20 minutes.

2- In a salad bowl, whisk the yolks with the sugar and add the cornstarch. Whisk again.

3- Bring the milk to the boil again and pour it little by little over the yolk-sugar-starch mixture while whisking continuously. Pour everything back into the saucepan and cook, stirring constantly, until it boils.

4- Continue to cook for 1 minute (the cream must have thickened well) and remove into a large dish, cover with film, leave to cool before placing everything in the fridge overnight.


Strawberry syrup (to make the day before):

  • 50g of water

  • 50g caster sugar

  • 50g strawberry jam

  • 10g of kirsch


1- Mix the sugar and 30g of water in a saucepan and bring everything to the boil.

2- Loosen the strawberry jam with this syrup. Pass it through Chinese.

3- Add the remaining water and the kirsch.


The sponge cake (to make the day before):

  • 180g eggs

  • 115g caster sugar

  • 115g flour


1- In the bowl of your food processor, beat the eggs with the sugar with a mixer for around ten minutes.

2- Meanwhile, sift the flour. Once the egg/sugar mixture has been blanched and formed the ribbon, carefully add the flour and mix.

3- Pour the sponge cake into a 22 cm circle placed on a plate covered with a silicone mat or sheet of baking paper.

4- Bake in an oven previously heated to 180°C for 15 minutes. The sponge cake is cooked when it is slightly golden but still soft to the touch (test with the blade of a knife which should come out dry). Let it cool before wrapping it in cling film and placing it in the refrigerator.


The mousseline cream (the same day):

  • All the vanilla pastry cream

  • 230g softened butter


1- In the bowl of your food processor, whisk the softened butter until it becomes very creamy. Gradually add the pastry cream that you will have taken out of the refrigerator 15 minutes before (it should not be too cold).

2- Whip well until the pastry cream is completely incorporated, scraping the bottom of the bowl well as you go. You should obtain a smooth and frothy mousseline cream. If it slices, continue whisking.


3- Transfer into a bag fitted with a 15 mm smooth nozzle. Reserve.


Assembly :

  • 750g French strawberries


1- Place your 22 cm diameter circle previously lined with rhodoid (6 cm high) on a serving dish or cardboard support.

2- Wash, dry and cut strawberries of the same size in half and place them cut side against the wall of the circle, tightly together.

3- Cut your sponge cake in half heightwise, then cut two circles of sponge cake approximately 18-19 cm in diameter.

4- Place one against the strawberries and generously soak it with strawberry syrup.

5- Pipe mousseline cream on all the strawberries and on the sponge cake. Smooth the walls up to the height and smooth the center.

6- Arrange strawberries cut into pieces all over the center before topping with mousseline cream. Smooth again.

7- Place the second biscuit soaked in strawberry syrup on each side and press lightly.

8- Finally, garnish with mousseline cream and smooth the top. Place the fraisier in the refrigerator for at least 2 hours.


Finishes:

  • 250g white almond paste

  • QS of fat-soluble red dye

  • Qs of white meringues

  • QS of sugar paste flowers


1- Color the almond paste with red coloring, mix well until the color is uniform and spread it to a thickness of 3 mm.

2- Cut out a circle of 22 cm in diameter and place it on the fraisier.

3- Decorate with strawberries cut in half and topped with strawberry jam, meringue and sugar paste flowers. Enjoy.


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Welcome to my blog Titi la Toquée ! My name is Tiphaine and I am a cake lover. I won "Les Rois du Gâteau" show for the Ile de France region in 2019.

On this blog, I would like to share with you my sweet creations, my favorites and my adaptations of recipes from great chefs ! Everything is detailed and illustrated step by step !

So now it's up to you !

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