Fraisier made with
– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries.
Materials used
– Tefal baking tray
– Baking paper
– Angled spatula
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Ingredients
The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour
Crème mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter
Assembly
Strawberries
The recipe
Serves about 4
The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour
In a bowl, whisk eggs, sugar, place this in a bain-marie and whisk until 55°C.
Pour into the bowl of a food processor and whizz until completely cool, doubling the volume of the mixture.
Sift in the flour and cornflour, then stir gently.
Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.
Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for 8-9 minutes. After cooling, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking.
Cut two circles smaller than the size of your mould and set aside for assembly.
Crème mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter
Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Mix until the cream thickens.
Remove from the heat, add 60g of diced butter and blend. Strain on contact and allow the cream to cool completely.
In the bowl of a food processor, whip the remaining 60g of butter until light and fluffy, then gradually add the crème mousseline, which has cooled to room temperature (same temperature as the butter). Be careful to use conventional butter, not soft or reduced-fat, as it will harden in the refrigerator, giving the cream and the strawberry mousse a firmer texture.
Place your 14cm-diameter entremet circle on your plate, then place a piece of cling film underneath and a 4.5cm-high piece of rhodoid film held in place by a piece of scotch tape.
Place strawberry slices on the bottom and sides.
Poach a little cream muslin.
Place your first sponge cookie on top and brush with sugar syrup and rum or kirsch.
For the syrup
Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from heat and add a small capful of alcohol. Mix well.
Poach some crème mousseline, a few chopped strawberries, some cream and the second sponge cake soaked in syrup. Cover with clingfilm and chill for at least 4 hours, to allow the butter to harden and give the strawberry cake a firm hold.
Turn your fraisier over and remove the ring.
I decorated with strawberries, strawberry flowers and leaves. Chill until ready to eat.
Remember to remove the rhodoid film before serving your cake.
