Great as part of afternoon tea or lovely with a glass of fizz these impressive looking French desserts aren’t as hard to make as they look!
Ingredients– makes 6 large individual Fraisiers
- 200g eggs
- 40g egg yolk
- 150g caster sugar
- 150g plain flour, sieved
- 24g melted butter
- around 25 strawberries
- 200g Marzipan- white or pale pink
- A little apricot or raspberry jam
- Preheat the over to 180° for the sponge.
- Whisk the eggs (including the additional egg yolk) and sugar in a food processor until they reach the “ribbon stage”.
Tip: The ribbon stage has been reached when trails are left when you lift the whisk. It will not be as stiff as when making meringue but will be light and airy.
- Fold in the flour in three inclusions, being careful not to knock too much air out. Then add the melted butter folding until incorporated.
- Place six 3” food rings on a baking tray lined with baking paper and divide the mix between them. Bake for 15-20 minutes. Put them in the fridge to cool fully.
Tip: Don’t grease the rings, as it will prevent the sponge from rising fully.
- Now make the crème patissiere that you will later turn into the crème mousseline. Put the milk, half of the sugar and the seeds of the vanilla pods (and the skins) in a saucepan and heat until there is steam.
- In a bowl whisk the egg yolk with the other half of the sugar until light. Add the sieved flour and corn flour.
- Once the milk is steaming add half of it into the egg and flour mix whisking briskly.
- Return this to the pan with the rest of the milk and on a medium heat whisk constantly until the mix is thick, glossy and no longer tastes of starch.
Tip: Make sure that you get into the ridges of the pan to prevent burning.
- Tip the crème patissiere into a clean baking pan and cover with Clingfilm. Pat firmly all over to remove any air bubbles and leave too cool out of the fridge.
- Once the crème patissiere is cool it is time to turn it into the crème mousseline. Prep your butter softening (flattening) it in between a folded sheet of baking paper
Tip: The butter should be soft enough to easily run your finger through.
- “Knock back” the crème pat in a food processor with the whisk attachment. This will take a few minutes but just keep going until it is no long jelly like.
- Now, whisking on a medium speed add small bits of the soft butter bit by bit, followed by the alcohol. Once all the butter is added you will need to keep whisking until the crème mousseline is light, fluffy and thick.
- Remove the sponge from each ring and cut each one in half so you have 12 thinner circles. You will need to wash and dry your rings.
- Remove the top of each strawberry and cut in half. You may need to cut a little off the bottom to make sure that all the strawberries are the same height.
- With your rings placed on an individual square a baking paper put a sponge circle in the bottom of each one.
- Line the sides with strawberries.
- Put your crème mousseline in a piping bag and start by piping in-between each strawberry to fill the gaps, then fill the middle up to the top of the strawberries.
- Put a sponge disk on top and press down.
- Chill in the rings for at least 1 hour- then remove. These will keep overnight in the fridge no problem.
- Before serving top with a thin disk of marzipan secured with a little watered down jam.