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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 😉


genoise biscuit
50g eggs
30g sugar
30g flour

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

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

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

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. 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!



  2. 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.



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