Spring is here and so are strawberries!
Finally we can make Fraisier again and again!
Made with the Cook Expert Magimix.
YouTube
SPONGE CAKE
4 egg whites
120 g sugar
4 egg yolks
120 g flour
5 g baking powder
Preheat the oven to 170°C
Put the egg whites into the metal bowl fitted with the eggs whisk (remove the cap)
Run EXPERT / 5 min / SPEED 7 / 0°C
Add the sugar
Run EXPERT / 2 min / SPEED 7 / 0°C
Add the egg yolks
Run EXPERT / 10 sec / SPEED 3 / 0°C
Add the flour and baking powder
Run EXPERT / 10 sec / SPEED 3 / 0°C
Run again EXPERT / 10 sec / SPEED 3 / 0°C
Place a greaseproof paper on a baking sheet
Transfer the batter to a pastry bag fitted with a 14 mm round tip
Pipe 2 sponge cakes on the baking sheet (You can bake the sponge cakes one by one if you only have one baking sheet)
Bake for 15 min at 170°C
Cool on a wire rack
Using a pastry circle cut two 24 cm disc
CUSTARD CREAM
4 g gelatin
180 g milk
15 g cornstarch
40 g sugar
2 egg yolks
1 g vanilla caviar (or 1 vanilla pod)
20 g butter
Rehydrate the gelatin with 3 times its weight in cold water
Put all the ingredients except for the butter and gelatin in the metal bowl
Run EXPERT / 11 min / SPEED 4 / 95°C
Add the butter and gelatin
Run EXPERT / 1 min / SPEED / 95°C
Transfer on a plate, film on contact and let it cool
WHIPPED CREAM
1 L semi thick whole cream 30% fat
150 g icing sugar
Place the stainless steel bowl and whisk of your stand mixer in the fridge for 30 min
Place the semi thick whole cream in the freezer for 5 min
Pour the semi thick whole cream into the stainless steel bowl
Turn to maximum speed and whip for 3 min
Add the icing sugar
Turn to maximum speed and whip until ready
Set aside in the fridge
CRÈME DIPLOMATE
500 g whipped cream
Custard cream
Put 500g whipped cream into a bowl and set aside the rest in the fridge
Beat the custard cream to make it smooth
If necessary, microwave the crème patissière 30 sec at 90 W (minimum power)
Gently, fold the crème patissière with the whipped cream
Transfer the crème diplomate to a pastry bag fitted with a 14 mm round tip
ASSEMBLE
Raspberry and rose syrup
1 kg strawberries
Crushed pistachio
Wash and hull the strawberries
Dilute a little raspberry & rose syrup with water
Place the first sponge cake in a cake ring (24cm diameter)
Soak the sponge cake with the raspberry & rose syrup
Cut strawberries in half and arrange them all around inside the cake ring
Using the piped bag filled with the crème diplomate, fill the empty spaces around the cake ring
Place strawberries on the sponge cake
Fill the cake ring with the crème diplomate
Smooth the top with a spatula
Soak the second sponge cake with the raspberry & rose syrup
Place the disc on the cream
Let it cool at least 4 hours
Gently remove the cake ring
Fill a piped bag with 1/3 of the remaining whipped cream
Starting from the center, pipe the whipped cream until 1 cm from the edge
Cut strawberries in half and arrange them all around the fraisier, the base on the sponge cake and the top on the whipped cream
Put the rest of the whipped cream in a piped bag with a Saint-Honoré pastry nozzle
Pipe the chantilly on the top of the Fraisier
Cut a strawberry in half and place it in the middle
Sprinkle with crushed pistachio and let it cool until serving
