FRAISIER SAN VALENTIN
HOW TO MAKE
The fraisier is one of the most typical sweets of French pastry based on strawberries. Its name comes from strawberry (fraise) and, apart from this delicious fruit, the dessert consists of two plates of sponge cake, a filling of muslin cream (pastry cream with butter) and a thin layer of almond paste (unpeeled marzipan). Although the latter can be replaced by fondant. It can be done round, square, in individual portions, in the form of a large cake ... But always take care of the presentation and form that row of strawberries so well placed around, which is what characterizes it. Even if it seems the opposite, it is very easy to achieve that striking appearance. Needless to say, it looks great. Would you like to treat yourself to a fraisier? I will leave you guys the recipe here.
Fraisier recipe. French dessert with strawberries and muslin cream
Ingredients
500 g of strawberries
Almond paste or fondant, green or pink
For the base of sponge:
4 eggs
100 g flour
100 g of sugar
For filling (muslin cream):
4 egg yolks
1 vanilla pod
80 g of sugar
35 g cornstarch
150 g butter in ointment
1 splash of kirsch (cherry spirit), optional
For syrup:
4 tablespoons strawberry jam
100 ml of water
Material:
1 circular ring hoop of 18 cm diameter or 15 cm side square or its rectangular equivalent. Also worth a mold with detachable base.
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| Frasier San Valentin |
Elaboration First of all, prepare the pastry cream with which you will make the muslin cream. Cut the vanilla in half and scrape the seeds. Bring the milk to boil with half the sugar, vanilla pod and seeds. Beat the egg yolks with the other half of the sugar until they become pale yellow. Mix the yolks with the corn starch. Strain the milk and mix it little by little with the yolks, while still removing. Reheat over medium-low heat until the cream has thickened well. Transfer to a bowl and cover with plastic film or paint with butter. Let cool. Then prepare the sponge cake: Preheat the oven to 175ºC. Beat the eggs with the sugar until they have tripled the volume. Sieve the flour. Incorporate the flour into the eggs by mixing with a spatula, gently, with wrapping movements. Line a baking sheet with greased paper or grease and flour a cake pan mold. Pour the preparation into the tray or mold and drop it 2 or 3 times on the hob to remove air bubbles. Bake 8 to 10 minutes, until the cake has a golden color and when punched with a stick in the center it comes out dry. Let cool. Once the pastry cream is cooled, beat well to aerate it. Incorporate 3 to 4 times the butter in ointment and beating well. Eventually perfuming the muslin cream with the kirsch or the chosen liquor. Beat well and reserve. Sift the spoonfuls of jam into a thin consistency.
Add the water and bring to the boil. Boil 1 or 2 minutes and set aside.
Cut the cake into two plates the same size as the mold.
Stretch the almond paste or fondant on a surface sprinkled with icing sugar until it forms a thin sheet. Cut it the same size as the mold.
Lay the walls of the pie ring with pastry pvc or baking paper.
Wash the strawberries and remove the stalks. Cut them in half lengthwise and select the most regular to form the edge of the fraisier.
Place one of the sponge cake plates in the base of the pie ring and wet it well with the strawberry syrup.
Place the strawberries around the mold with the inside facing out. Optionally, the base of sponge can be trimmed a little more so that it is not seen (as in the photo).
Cut the rest of the strawberries into pieces, leaving some for the final decoration.
Fill with muslin cream until half of the mold, covering well the holes between the strawberries.
Then, fill with the remaining strawberry pieces and finish with muslin cream top. Reserve a couple of tablespoons of cream.
Soak the other cake plate with the strawberry syrup and place it with the dry side up.
Distribute a thin layer of cream on the surface and paste the almond paste or fondant on the surface.
Store in refrigerator for at least a couple of hours.
And that's it. Just before serving, unmold and decorate the fraisier with reserved strawberries. Bon Appetite!
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