Photograph of the finished Fraisier

France · Bánh dâu kem mousseline Fraisier

Fraisier

2 hr 20 min Hands-on time + 6 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sugar Sugar 12.7 oz
  • Photograph of Fresh milk Fresh milk 4 ¼ cups
  • Photograph of Unsalted butter Unsalted butter 11.3 oz
  • Photograph of Strawberry Strawberry 2.2 lb
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Gelatin powder Gelatin powder 0.4 oz
  • Photograph of Almond flour Almond flour 5.6 oz

Method

  1. 1 Bake two thin 1 cm layers of génoise bread at 190 degrees for 10 minutes, then let cool.
  2. 2 Cook the pâtissière cream and then beat in the softened unsalted butter once the cream has cooled to room temperature — the two things will separate immediately if they are at the wrong temperature.
  3. 3 Arrange the halved strawberries, cut side out, in a circle around the mold, then pipe cream to fill the gaps.
  4. 4 Place the second layer of cake, brush with syrup, then pipe cream onto the surface and smooth it out.
  5. 5 Refrigerate for 6 hours, then roll out the almond dough into a 2 mm thick marzipan layer to cover the top of the cake before slicing.

With an appliance

  • Air fryer 2 hr 10 min

    Instead of step 1: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 6 minutes, rotating the tray at minute 3. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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