Fraisier

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a very tasty and beautiful classic French pastry, the Fraisier! I made them in a mini form, so you get a little pastry for you own 😉

Ingredients:

genoise biscuit
50g eggs
30g sugar
30g flour

syrup
50g water
40g sugar
20g Cointreau (liqueur)
1 (bio) lemon zest

creme diplomate
300g milk
75g egg yolks
60g sugar
30g cornstarch
1 vanilla bean
3 gelatin leaves
300g whipped cream

glaze
175g raspberry puree
50g water
50g sugar
2 gelatin leaves

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genoise biscuit:
put the eggs and the sugar in a bowl and heat (au bain-marie), under continuously stirring, till 50C, remove from heat and mix till the mixture cool down. Stir carefully the sifted flour into the mixture. Divide over a baking tray and bake at 180C for about 20 min.  leave to cool and take small squares with baking forms

syrup:
boil the water with the sugar and lemon zest, leave to cool and add some liqueur. Divide the cooled syrup with a brush over the hot biscuit. Put the biscuit into the square forms and divide the halved strawberries against the edges of the mold

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creme diplomate:
boil the milk with the vanilla bean seeds. Stir the egg yolks with the sugar and cornstarch and add this to the milk, boil it on a low heat until the mixture starts to thicken, add the (pre) soaked gelatin. Leave to cool and add, carefully, the mixed whipped cream. Now you really get a delicious creamy cream… divide the cream over the biscuit and strawberries

glaze:
heat the raspberry puree with water and sugar, add the (pre) soaked gelatin and divide it thinly over the cream, put the pastry in the fridge

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decorate with white chocolate and fresh forest fruits!

2 thoughts on “Fraisier

  1. I have a small question, the amount of ingredients is for how many little pastries? And how big are these pastries? I am asking because I have only a large cake tin, I would like to know calculate with what factor I need to increase you recipe. Thanks so much.

    Renzo

    Like

    1. Hi Renzo, I used small baking forms of 7×7 cm and got 4 pastries. Now you can calculate it for your cake tin 🙂 if you have any questions, please let me know!

      Marina

      Like

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