With the sunny days back, red berries are returning to our plates for my greatest pleasure! A few days ago, I felt like making a fraisier. It was my very first fraisier, but certainly not my last because it was simply delicious (yes, I am complimenting myself! lol). So today I am sharing the recipe, and I hope it will delight your taste buds as well.

Ingredients

250 g to 450 g strawberries depending on your taste

150 g butter

Strawberry coulis

Sponge cake

For the mousseline cream

150 g soft butter

Pastry cream

1 l milk

200 g granulated sugar

1 vanilla bean

8 egg yolks

110 g cornstarch

1 pinch of salt

For the syrup

150 g sugar

20 cl water

1 vanilla bean

Preparation

1/ The syrup: Heat the water with the sugar and vanilla. Bring to a boil for a few minutes, then let it infuse. You can also flavor it with strawberry syrup, kirsch, or something similar.

2/ Prepare the pastry cream (then the mousseline): Heat the milk in a saucepan with the vanilla and add half of the sugar (100 g). In a bowl, whisk the egg yolks with the remaining sugar (100 g) until pale, then add the cornstarch. When the milk comes to a boil, gradually pour it over the yolks while whisking. Let the mixture thicken well, then return it to the heat and cook for 1 to 2 minutes. When the pastry cream is ready, add a pinch of salt. Then transfer the mixture to a dish, cover it directly with plastic wrap, and place it in the refrigerator to cool.

When the pastry cream is cold, take it out and whisk it to soften it. Add 150 g of soft butter while continuing to beat.

3/ Assembly: Cut your sponge cake horizontally into 2 layers. Place the first layer inside a ring mold and soak it with syrup. Wash your strawberries, remove the stems, then cut them in half. Arrange them all around the edge of the ring (cut side facing outward). Put mousseline cream in the center and spread it well so everything is covered. Add strawberries cut into quarters in the middle and spread more cream on top. Soak your second layer of sponge cake with syrup, then place it on top of the fraisier (crust side up).

Press everything down well. You can finish it either with a strawberry glaze, almond paste, fondant, whipped cream, strawberries… When your cake is finished, place it in the refrigerator for at least 1 hour before unmolding. Enjoy 😉

My first fraisier