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Fraisier

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Rating: 4.0; Vote: 1

Fraisier - a decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan. Ingredients Makes about 8-10 servings Almond Genoise Cake 4 eggs 1/2 cup (100g) sugar 3/4 cup (100g) all-purpose flour 2 tbsp (30g) butter, melted 1/4 cup (25g) almond flour (ground almonds) Kirsch Syrup 3. 5 fl oz 100ml) water 1/2 cup (100g) sugar 2 1/2 tbsp (40ml) kirsch Mousseline Cream 2 cups (480 ml) milk 4 egg yolks 1/2 cup (100g) sugar 3 tbsp (30g) flour 1/4 cup (30g) cornstarch 2 tsp (10g) vanilla extract 1 cup + 2tbsp (250g) butter, room temperature Almond Paste 1 cup (100g) almond flour (ground almonds) 1/2 cup (60g) powdered sugar 2 tbsp (30g) kirsch syrup Green food coloring Strawberries border, Filling and Garnish 25 oz (700g) fresh strawberries 1. Prepare the almond genoise cake. Preheat oven to 350F (180C. Grease a 8 inch (21cm) pan and line with parchment paper. 2. In a heatproof bowl add eggs and sugar. Mix to combine. Place over a pan with simmering water and continue mixing for about 10 minutes until thick and tripled in volume. Be careful not to cook the eggs, the mixture temperature should not get higher than 122F (50C. 3. Remove from heat and continue mixing until it cools down. 4. Gradually fold in sifted flour, then the almond flour and melted butter. 5. Pour the batter into the prepared pan and bake for about 18-20 minutes until golden and a toothpick inserted into the center of the cake comes out clean. 6. Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely. 7. Meanwhile prepare the kirsch syrup. 8. In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl and cool completely. Pour te kirsch liqueur into the cooled sugar syrup and set aside until ready to use. 9. Prepare the Mousseline Cream. First prepare the pastry cream. Whisk the egg yolks with sugar until slightly pale. 10. Incorporate the cornstarch and flour. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add vanilla and incorporate 2 tablespoons of butter. 11. Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface and let it cool. 12. When completely chilled mix until smooth. Gradually mix in 1 cup (220g) of butter and continue mixing until creamy and smooth. 13. Assembly. Prepare the strawberries. Hull the strawberries and cut some in half for the edge border. 14. Cut the top of genoise cake and then cut into 2 layers inch (1cm) thick. Use a 8 inch (20cm) cake ring to cut the edges of the cake layers. 15. Line the cake ring with parchment paper and place the ring on the serving platter. Add the first layer of genoise cake. Brush with kirsch syrup. 16. Transfer the mousseline cream into a piping bag fitted with a plain tip. Pipe a thin layer of mousseline cream on top of the cake. Arrange the halved strawberries around the inside of the mould, cut side out. Fill the center with whole strawberries. 17. Pipe the mousseline cream over the strawberries reserving some for topping. Place the second layer of genoise cake and soak with kirsch syrup. Top with the remaining mousseline cream and flatten the surface using a spatula or an offset spatula. 18. Refrigerate for about 2 hours. 19. Prepare the almond paste. Place the almond flour (ground almonds) and powdered sugar into the bowl of a food processor. Grind to combine. Add kirsch syrup that remained from soaking the cake layers and continue grinding until it comes together. 20. Add food coloring of your choice (Ive used green, grind to combine and then knead a bit into your hands to come together. 21. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer. 22. Remove the cake ring around the cake and the parchment paper and use the cake ring to cut the almond paste into a 8 inch (20cm) circle. 23. Top the cake with the almond paste and refrigerate until ready to serve. 24. Before serving decorate the cake with fresh strawberries.
Date: 2019-07-03

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Comments and reviews: 10

Aki The Siren
Hello Ella, I have a question for you. All of your recipes are greatI know that it's very early for his recipe as fall only started. but could you please try to make a Berliner (don't know it's actual name XD) for hanukkah? I'd love to see your recipe as out of all the bakers out there i trust you the most and I'd really love to make some for hanukkah as I don't really want to buy them. Thank you for listening
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Julia S
Okay, I made this Frasier yesterday and served today at my bros bday. I didnt add jelly like I was planning. It turned out amazing Guests were impressed by tasting and seeing the cake I am so proud of me But I must admit that my hands were shaking while cuting the portions in front of the guests because I was afraid whether It will taste good enough
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Its a teen life
I love your desserts and recently made your paris brest recipe after my exams got over. Just to let u know i now completely acknowledge the fact how food heaven tastes like. Great video but could u pls share more savoury recipes as my mother really likes when i make savoury dishes. Looking forward to them.
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Wireline .Cables
Yeah, I made this recipe and it sucks. This is not a typical Fraisier I've ever had and the cake has way too much flavor of eggs. I huge disappointment. It may look delicious but its the opposite. The shortcuts taken with this recipe really show up on the final product.
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Cooreman Alexandra
It's incredible I love your recipes and the way how you're doing them It's just amazing I never cooked before and now I'm making desserts every two days for all my family and friends and they love them. Thank you very much for sharing your big talent
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chaitu Yantrapragada
It looks very nice. But a genoise is not genoise if the sponge had almonds in it, which is why the sponge had close texture and didnt rise well. And Fraisier shouldnt have any syrup in it as it competes with creme pat and strawberries.
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lara croft
hi Ella, what a wonderful creation. just want to ask if i can use heavy cream instead of butter in mousseline creamas i don't like the flavour of butterpls reply as i want to make this cake this weekend
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vilvet hope
Ok I tried to make the base of cake so I can do the rest in the morning. Mine didn't raise as yours did at all. Do you think it's because I may have cooked the egg while it was on the simmering water?
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Estephany De Luna
I made this today and it turned out beautiful. I think it's my new favourite cake all the flavours compliment each other so well. I'll definitely be making this is the future many many times.
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cat Fabelav
Wooow as usually it's a great pleasure to watch your video, I made this version with almond paste for the 1st time to change and i loveeeeedddd, i was like on a cloud of happiness: )
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