Strawberry Fraisier Dessert Recipe

This strawberry Fraisier Dessert Recipe is a french classic. The strawberries around the edge make it look elegant and fresh. Traditionally they are topped with a marzipan but I’m not a fan so I’ve swapped that with a strawberry gel.

And yes this week we have a giveaway that is open to people worldwide. Yay! You could win one of 5 Baker’s Secret Prize packs, there are three to giveaway here on the website – you can enter on the form below.

 

Competition is now CLOSED: Congratulations to the winners: Megan Hattink, Bevan Chik, Katie and on instagram@micabbg and facebook Johnny Diam

To make 12 strawberry Frasier you will need

Strawberries
36 Strawberries to use around the edge of the desserts, washed and hulled.

Base Sponge Cake Recipe:
200g (7.05 ounces) (approx 12) egg yolks
300g (10.58 ounces) (approx 7) egg whites
250g (8.82 ounces) or 1 cup plus 2 Tbsp sugar
250g (8.82 ounces) or 1½ cups plus 1 Tbsp plain or all purpose flour

Preheat oven to 180C (356 degrees Fahrenheit), line a tray with non-stick baking paper.
Add half the sugar to the whites and the other half to the yolks. Whisk the whites until you can turn the bowl upside down without it falling out. Using the same beaters whisk the yolks. Sift the flour over the egg whites then add the yolks and fold it all together until you can’t see any streaks. Pour onto the baking tray spread out. My tray is 38cm (14.96 inches) x 25cm (9.84 inches). Bake for about 5 minutes or until golden brown. Set aside to cool.

Pastry Cream Filling
2 cups or 500millilitres (16.91 fluid ounces) full cream milk (4% fat)
1 tsp vanilla extract
4 Tablespoons or 28g (0.99 ounces) cornflour
1/2 cup or 109g (3.84 ounces) sugar
2 eggs
60g (2.12 ounces) or 1/4 cup plus 1 tsp butter
1½ tsp gelatin powder
2 cups or 500millilitres (16.91 fluid ounces) cream (35% fat)

Add four tablespoons of milk to the gelatin, stir immediately and leave to soften.
Heat the milk and vanilla over the stove top.
Whisk together the eggs, sugar and cornstarch, then add to the hot milk whisking as you do.
Stir over the heat until thickened then continue to stir for a couple of minutes more
Add the softened gelatin and stir until melted. Remove from the heat. Add the butter and stir through. Leave to cool at room temperature, do not refrigerate or it will set.
Whip the cream to soft peaks and fold into the cooled custard mixture.

Strawberry Gel
250g (8.82 ounces) or approx 1 and 2/3 cups of strawberries, washed and hulled.
2g (0.07 ounces) or 1 teaspoon agar agar

Blend the strawberries and strain to remove and seeds. This should leave you with about 150g (5.29 ounces) of strawberry puree. Place puree in a sauce pan and sprinkle over the agar agar. Heat until boiling, continue to stir allowing the agar to dissolve. Pour onto foil and spread thinly. Place in fridge to set.

Assembling the dessert
See the video above for demonstration of assembling the strawberry fraisier dessert.
Decorate with chocolate curls and fresh strawberries

With thanks to Baker’s Secret for supporting How To Cook That by sponsoring this giveaway.

Resource: howtocookthat