Fraisier
Genoise, vanilla diplomate cream and fresh strawberries, set in a ring lined with halved strawberries and finished with whipped white chocolate ganache. The ganache needs at least 12 hours in the refrigerator before it is whipped.
- Makes
- 2 fraisiers (16 cm)
- Total
- 3,083 g
Scale
fraisiers
Genoise sponge
| Ingredient | Grams | % of eggs |
|---|---|---|
| 240 g | 100% | |
| 120 g | 50% | |
| 120 g | 50% | |
| 10 g | 4.2% | |
| 10 g | 4.2% | |
| Total | 500 g |
- Butter and flour two 16 cm cake rings.
- Warm the eggs and sugar over a water bath (bain-marie) to 45 °C (113 °F).
- Whip until the mixture has cooled and reached the ribbon stage, when it falls in a ribbon that holds on the surface.
- Fold in the sifted flour gently.
- Divide the batter between the rings and bake for 25 minutes at 160 °C (325 °F).
Vanilla diplomate cream
| Ingredient | Grams | % of milk |
|---|---|---|
| 300 g | 100% | |
| 1 | ||
| 100 g | 33% | |
| 110 g | 37% | |
| 24 g | 8% | |
| 8 g | 2.7% | |
| 48 g | 16% | |
| 300 g | 100% | |
| Total | 890 g |
- Warm the milk with the vanilla pod, split and scraped.
- Whisk the yolks and sugar until pale, then mix in the custard powder.
- Whisk part of the hot milk into the yolk mixture.
- Cook everything together, whisking, until the starch is fully cooked and the cream loosens.
- Off the heat, stir in the gelatin, bloomed in the water.
- Chill quickly, then loosen the cream with a whisk while it is slightly warm.
- Whip the heavy cream to soft peaks and fold it into the cream base in 3 additions.
- Use right away.
Soaking syrup
| Ingredient | Grams | |
|---|---|---|
| 50 g | ||
| 50 g | ||
| 50 g | ||
| Total | 150 g |
- Combine the water and sugar into a syrup.
- Once it has cooled, stir in the strawberry purée.
Vanilla whipped ganache
| Ingredient | Grams | % of cream |
|---|---|---|
| 75 g | 21% | |
| 3 g | 0.86% | |
| 15 g | 4.3% | |
| 350 g | 100% | |
| 1 | ||
| Total | 443 g |
- Bring a third of the cream to a simmer with the vanilla pod.
- Take it off the heat and add the gelatin, bloomed in the water.
- Pour over the chopped white chocolate and blend until emulsified.
- Add the rest of the cream and blend again with an immersion blender.
- Refrigerate for at least 12 hours to set.
Assembly and finishing
| Ingredient | Grams | |
|---|---|---|
| 1,000 g | ||
| 100 g | ||
| Total | 1,100 g |
- Cut each genoise into three disks, 14 cm across and 1 cm thick.
- Line the inside of a 16 cm ring with halved strawberries.
- Set a genoise disk in the bottom of the ring and soak it with the syrup.
- With a 10 mm round tip, pipe a spiral of diplomate cream over the sponge.
- Scatter finely diced strawberries (brunoise) over it and cover them with more diplomate cream.
- Top with a second soaked disk and smooth diplomate cream over it, level with the top of the ring.
- Refrigerate until set.
- Whip the vanilla ganache to the consistency of Chantilly cream.
- With a Saint-Honoré tip (a tip with a V-shaped slit), pipe drops in a ring around the edge.
- Cover the rest of the top with strawberries brushed with the glaze.
For bakers in the US
- All-purpose flour (T65)
- French type 65 flour; in the US, all-purpose flour
- Heavy cream (35%)
- Heavy whipping cream (US heavy cream is 36 to 40% fat)
- White chocolate, 35% (Ivoire)
- A 35% white chocolate (Valrhona Ivoire)
- Custard powder
- A cornstarch-based mix with flavor and color, such as Bird’s
- Diplomate cream
- Pastry cream set with gelatin and lightened with whipped cream
- Neutral glaze, for cold use
- A clear, ready-to-use glaze (nappage) spread cold
- Brunoise
- Very small, even dice
