Dessert
Fraisier
2 hServes 8Nutri-Score D€€
D
2 h
2 hFraisier
what you need
Ingredients
eggs (at room temperature)Dairy4 pieces
sugarPantry120 g
flour (sifted)Grains120 g
vanillaPantry5 ml
egg yolksDairy4 pieces- sugarPantry80 g
- vanillaPantry5 ml
milkDairy500 ml- cornstarchPantry40 g
butter (soft)Dairy190 g- sugarPantry50 g
waterBeverages100 ml- strawberry juiceBeverages30 ml
strawberries (hulled, some halved, some diced)Produce400 g
per serving
Nutrition
411kcal
- Carbs
- 43 g
- Proteins
- 7 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Saucepan
Springform pan
Oven
Sieve
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Enrich the cream
- Let the pastry cream cool to room temperature.
- Beat in the soft butter until smooth and airy.
- Step 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.
- Step 6
Chill and serve
- Refrigerate until the cream is fully set.
- Unmold and decorate with fresh strawberries.