Fraisier

2017-09-06 15:28:44

by Home Cooking Adventure

4747

Fraisier

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 To print the recipe check the full recipe on my blog IngredientsMakes about 8 10 servingsAlmond Genoise Cake4 eggs1 2 cup 100g sugar3 4 cup 100g all purpose flour2 tbsp 30g butter melted1 4 cup 25g almond flour ground almonds Kirsch Syrup3 5 fl oz 100ml water1 2 cup 100g sugar2 1 2 tbsp 40ml kirschMousseline Cream2 cups 480 ml milk4 egg yolks1 2 cup 100g sugar3 tbsp 30g flour1 4 cup 30g cornstarch2 tsp 10g vanilla extract1 cup 2tbsp 250g butter room temperatureAlmond Paste1 cup 100g almond flour ground almonds 1 2 cup 60g powdered sugar2 tbsp 30g kirsch syrupGreen food coloringStrawberries border Filling and Garnish25 oz 700g fresh strawberries1 Prepare the almond genoise cake Preheat oven to 350F 180C Grease a 8 ½ 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 ½ 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 I ve 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 Follow me