Dessert
Fraisier
2 hPour 8Nutri-Score D€€
D
2 h
2 hFraisier
ce qu’il vous faut
Ingrédients
eggs (at room temperature)Produits laitiers4 morceaux
sugarÉpicerie120 g
flour (sifted)Céréales120 g
vanillaÉpicerie5 ml
egg yolksProduits laitiers4 morceaux- sugarÉpicerie80 g
- vanillaÉpicerie5 ml
milkProduits laitiers500 ml- cornstarchÉpicerie40 g
butter (soft)Produits laitiers190 g- sugarÉpicerie50 g
waterBoissons100 ml- strawberry juiceBoissons30 ml
strawberries (hulled, some halved, some diced)Fruits et légumes400 g
par portion
Nutrition
411kcal
- Glucides
- 43 g
- Protéines
- 7 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Casserole
Moule à charnière
Four
Tamis
Spatule
pas à pas
Préparation
- Étape 1
Make the sponge cake
- Whisk the eggs with the sugar and vanilla until pale and tripled in volume.
- Fold in the sifted flour gently with a spatula.
- Pour into a lined springform pan and bake at 180 °C.
- Étape 2
Prepare the syrup
- Bring the sugar, water and strawberry juice to a boil in a saucepan.
- Remove from the heat and let cool completely.
- Étape 3
Make the crème mousseline
- Whisk the egg yolks with the sugar, vanilla and cornstarch.
- Heat the milk and pour it over the yolk mixture, whisking constantly.
- Return to the pan and cook, stirring, until thickened.
- Étape 4
Enrich the cream
- Let the pastry cream cool to room temperature.
- Beat in the soft butter until smooth and airy.
- Étape 5
Assemble the fraisier
- Line the pan with halved strawberries against the sides.
- Brush the sponge with syrup and place a layer in the pan.
- Fill with crème mousseline and diced strawberries, then top with a second sponge layer.
- Étape 6
Chill and serve
- Refrigerate until the cream is fully set.
- Unmold and decorate with fresh strawberries.