Deser
Fraisier
2 godz.Porcje: 8Nutri-Score D€€
D
2 godz.
2 godz.Fraisier
przepis od
@oumaimadaham
@oumaimadaham
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
eggs (at room temperature)Nabiał4 kawałki
sugarSpiżarnia120 g
flour (sifted)Produkty zbożowe120 g
vanillaSpiżarnia5 ml
egg yolksNabiał4 kawałki- sugarSpiżarnia80 g
- vanillaSpiżarnia5 ml
milkNabiał500 ml- cornstarchSpiżarnia40 g
butter (soft)Nabiał190 g- sugarSpiżarnia50 g
waterNapoje100 ml- strawberry juiceNapoje30 ml
strawberries (hulled, some halved, some diced)Warzywa i owoce400 g
na porcję
Wartości odżywcze
411kcal
- Węglowodany
- 43 g
- Białko
- 7 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Miska ×2
Trzepaczka
Rondel
Tortownica
Piekarnik
Sito
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Enrich the cream
- Let the pastry cream cool to room temperature.
- Beat in the soft butter until smooth and airy.
- Krok 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.
- Krok 6
Chill and serve
- Refrigerate until the cream is fully set.
- Unmold and decorate with fresh strawberries.