Fraisier

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Fraisier

This isn’t the first time I’ve made a fraisier, but this is the first time I’ve made one that I am really proud of. Practically everything went right with this and I truly love how it looks. There are a few things I would tweak or change, but overall, for once, I’m very happy with it.

My first fraisier was a birthday gift and whilst it wasn’t a disaster, I think you can really see how my patisserie has improved over the last year and a half. I wont keep you in suspense, here it is, my photography has also come on a lot as well, I no longer use my front room as a backdrop. Or use borders on my pictures.

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Looking back at my old posts is always a strange feeling, I’m pleased with what I have achieved, but some of my archived posts are a bit shocking. The first fraisier I made was from the Patisserie book by Christophe Felder. I remember being very proud of it and it was well received.

This fraisier is from the William & Suzue Curley book Patisserie. They also run courses in their Belgravia Boutique, so that you can learn from the masters, and perfect your own fraisier.

Fraisier

I’d had my eye on the course for a while and I was hoping to attend at some point. Then when I was shopping I saw that British strawberries were in season and on special offer, so I decided to try the recipe again. I’d love to pretend that I saw these strawberries at an artisan/farmers market and I brought them home wrapped in a brown paper bag, nestled in my wicker basket. However I didn’t, I bought them from my local supermarket.

Fraisiers are in essence a sponge cake with strawberries and cream, a bit like an upmarket Victoria Sponge. It’s important that you get small sweet strawberries that are in season, otherwise your cake won’t have a summery, fresh taste. Dont be tempted to buy the big woody kind that have been flown in from other parts of the globe. You’ll just be disappointed, I speak from experience.

Fraisier

This fraisier has a lot of components to it, they’re all pretty easy, but if you have the chance, make as much of it in advance as you can. The fruit compote can be substituted for a jam/preserve with whole fruits, but apart from that, you’ll need to make it all. The cake can be prepared up to a day in advance too, the flavour will develop further.

There is some special equipment and ingredients you will need to make this cake, an entremet ring is needed, I used a 20x6cm ring, an instant-read thermometer (Thermapen are great), food grade acetate strip and strawberry puree.

The acetate strip helps the strawberries stay in place and make it easier to slide the entremet ring off the finished cake.

Fraisier

The top of the fraisier is decorated with a strawberry glaze, pieces of strawberry glazed in apricot jam, mint leaves, Amedei white chocolate chips and gold leaf. This differs slightly from the decoration in the book, but I like how this looks, so I decided to add my own touch.

The cake is filled with strawberries coated in strawberry compote, creme diplomat and a layer of genoise that is soaked in Chambord syrup. So, I bet you want the recipe, well here you go, do give this a try, don’t be daunted by the components, you can make all of these in individual stages and information about how long they will keep is included.

FRAISIER
Author: 
Recipe type: Patisserie
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
The Fraisier is a classic, instantly recognisable gateau that you will see in many patisseries. The classic mousseline filling has been replaced with a creme diplomat in this William Curley recipe. This is a light and refreshing treat, full of fresh strawberries and a soft, syrup soaked Genoise. This works best made in the summer with local small sweet strawberries, if you make it with large out of season strawberries it really wont taste as nice. The recipe calls for Strawberry Puree, I used a lovely puree from Funkin' Pro you can get it from SousChef.co.uk and Ocado.com.
Ingredients
  • ***Genoise***
  • 300g Eggs (approx 6)
  • 300g Caster Sugar
  • 300g Plain Flour
  • 125g Unsalted Butter, melted
  • ***Fruit Compote***
  • 15g Caster Sugar
  • 5g Pectin
  • 100g Strawberry Puree
  • 100g Strawberries
  • ***Simple Syrup***
  • 225ml Water
  • 190g Granulated Sugar
  • 1½ Peels of Lemon zest
  • 1 Tsp Vanilla Extract
  • 30ml Chambord
  • ***Fruit Glaze***
  • 8g Leaf Gelatine
  • 175g Strawberry Puree
  • 100g Simple Syrup
  • 1.5 Tsp Vanilla Extract
  • ***Creme Patissiere***
  • 250ml Milk
  • 1 Tsp Vanilla Extract
  • 60g Egg Yolks (about 3 eggs)
  • 50g Caster Sugar
  • 25g Plain Flour
  • 2g Leaf Gelatine
  • ***Creme Diplomat***
  • Creme Patissiere
  • 170ml Double Cream
  • ***To Assemble***
  • 20cm Entremet Ring and an 18cm round template
  • 700g Strawberries
  • Apricot Jam (warmed)
  • Mint and gold leaf to decorate (optional)
  • Acetate strip to line the entremet mould
Instructions
  1. ***GENOISE***
  2. Preheat the oven to 190C Fan (Gas 5), and line two baking trays with baking parchment. The baking trays must be large enough to cut out two 20cm rounds of cake.
  3. Put the eggs and sugar in a clean bowl. Whisk over a bain-marie until the mixture reaches 37C
  4. Remove the bowl from the pan and whisk to the ribbon stage. If it is taking a long time, use an electric whisk.
  5. Carefully begin to fold the flour through the whisked sabayon mixture using a spatula.
  6. When the flour is three quarters folded through, take 2 large scoops of the mixture and add it to the melted butter.
  7. Add the butter mixture to the base sabayon mixture and continue to fold through. Mix until everything is incorporated fully and smooth.
  8. Pour into the prepared baking trays and spread out evenly with a palette knife, don't be tempted to go to thinly, the cake doesn't really spread, so just spread it out so that it's bigger than 20 x 20cm.
  9. Bake in the preheated oven for about 15 mins until golden brown and the sponge springs back when pressed gently.
  10. Place the cooked cake on a rack to cool.
  11. ***FRUIT COMPOTE***
  12. Mix together the sugar and the pectin in a small bowl.
  13. Put the strawberry puree and strawberries in a saucepan and bring it to the boil. Add the sugar and pectin and cook for 2-3 minutes.
  14. Pour into a shallow tray, leave to cool, then put in an airtight container and store it in the fridge. This will keep for 3-4 days in the fridge, so you can make this in advance.
  15. ***SIMPLE SYRUP***
  16. Put the water, sugar, lemon zest and vanilla in a saucepan and bring it to the boil and cook for 2-3 minutes.
  17. Take off the heat and leave it to cool a little. Take 100g of the simple syrup and put it to one side, add the Chambord to the other half of the liquid and leave it to cool.
  18. ***FRUIT GLAZE***
  19. Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water. Put the strawberry puree, simple syrup and vanilla extract in a saucepan and bring to the boil.
  20. Take off the heat, add the soaked gelatine and strain into an airtight container, leave it to cool, store it in the fridge and use within 1 week.
  21. ***CREME PATISSIERE***
  22. Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water.
  23. Put the milk in the saucepan, add the vanilla extract and bring it to the boil.
  24. In a mixing bowl, whisk together the egg yolks, sugar and flour until it turns a pale colour. This will take 2-3 minutes.
  25. Pour half the infused milk into the mixing bowl and whisk again until there are no lumps.
  26. Return the mixture to the saucepan and the remaining milk. Continuously whisk until the mixture comes up to a boil.
  27. Reduce the temperature and continue to cool for 5-6 minutes, take the pan off the heat and add the gelatine, stir until it is melted and combined.
  28. Pour the creme patissiere into a dish, cover with cling-film and press it to the surface, to stop a skin forming. Leave to cool and place it in the fridge.
  29. ***CREME DIPLOMAT***
  30. Whip the cream until it almost forms stiff peaks and fold it into the cooled creme patissiere. Put the creme diplomat in the fridge and allow it to cool for at least 30 minutes before use.
  31. ***TO ASSEMBLE THE FRAISIER***
  32. Once cooled cut the sponge into one 20cm circle using the entremet ring and a smaller 18cm circle using the template. Take the larger cake and place it on a plate that you intend to serve the entremet on, also make sure this plate will fit in your fridge. Line the entremet ring with the food grade acetate and place the ring on top of the cake, soak the sponge with the reserved simple syrup with chambord in it.
  33. Place 2-3 Tbsps of the strawberry compote on the base and spread it around evenly. Take similar sized strawberries, remove the green stalk and slice them in half, place them in the entremet ring, stalk side down pressed up against the acetate. Keep going until you have filled the ring with strawberries facing outwards.
  34. Take about 15 strawberries, dice them and mix with the remaining compote.
  35. Take two generous spoonfuls of the creme diplomat, using a stepped palette knife spread the creme diplomat up the sides of the entremet ring, so that the strawberries are almost covered and the top of the entremet ring has cream up the side and above the strawberries.
  36. Place just over half the cut strawberries in the mould and top with the smaller sponge.
  37. Soak the sponge with the Chambord syrup and top with the remaining strawberries mixed with compote.
  38. Top with the remaining creme diplomat and smooth with a palette knife. Place in the fridge to set for 1-2 hours.
  39. When the fraisier is set, heat the glaze very gently in a saucepan until it has just melted, leave the glaze to cool to around 30C. Take the fraisier from the fridge and using a spoon, put the glaze on top and return the fraisier to the fridge for 20 minutes until firm.
  40. Take the fraisier, remove the mould and peel off the acetate. Cut the strawberries and glaze them with warmed apricot jam. Place the fruit on top of the fraisier anyway that you like and decorate with mint and gold leaf, or any decoration of your choice.
FraisierFraisier

So what do you think, have things improved around here with my patisserie and photography? As not many of you get to taste my food, I hope the photos go a long way to make the food look appealing.

Give this fraisier a try, it’s perfect for the start of summer.

Thanks for reading.

Angela

I’ve also added this to Fabulous Foodie Fridays and #TryABiteTuesday
I’ve added this to perfecting patisserie hosted by Kevin from The Crafty Larder and Lucy from Baking Queen 74.
I’ve added this to Simply Eggcellent by Belleau Kitchen.
I’ve added this to #RecipeOfTheWeek by A Mummy Too.
Casa CostelloPerfecting-Patisserie-Logosimplyeggcellent_logo1Link up your recipe of the week
  • Sabrina Moss

    Missed it out. Thanks very much for the reply. Will definitely make this cake.
    Regards from Russia 😉

  • Sabrina Moss

    This cake looks amazing! At what stage do we add the gelatin to the creme parissiere? After it’s cooked?

    • Hi Sabrina, if you look in the recipe the gelatine is added in step 27. After you’ve cooked the creme patissiere, you stir it in to the warm creme patissiere so that it dissolves. Thanks for such lovely comments.

  • Lucy – BakingQueen74

    I am so sorry for not commenting earlier, I was convinced I had! Thanks for this beautiful entry into #PerfectingPatisserie – your photos are excellent and the recipes you execute are amazing. Wish I had the patience and could find time to even attempt something like this!

    • Don’t be silly Lucy, you don’t have to apologise! Thank you for commenting at all :-) I really appreciate your lovely comments and I’m so pleased you like the look of my recipes. I promise it’s actually all quite easy as I split things over a few days etc. Also, I’ve been practising this for a year and a half now.

  • Isabella

    I love fraisier cakes, yours looks like a beauty! I want to stick a fork into the screen and eat it all! I made one at the Raymond Blanc Cookery school in Oxford last year, which was really good fun – took home a LOT of cake!! x

    • Is the Raymond Blanc Cookery School in the grounds of Le Manoir? You’re so lucky, I’d love to go to a course there!

      Thanks for the compliments, it tasted so delicious. x

  • This is one of the most beautiful cakes I’ve seen lately (and I’ve seen a lot!)
    Gorgeous and looks DELICIOUS !!

    • Thanks so much Winnie. I’m so glad you like it. You have some wonderful things on your blog too.

  • Pingback: Try a Bite Tuesday Link Party #4 | Caleigh's Kitchen()

  • So beautiful! You have definitely come a long way and I think this one wouldn’t look out of place in some of the best patisseries in Paris! I absolutely love the way you have decorated the top too. Just beautiful!

    • Thank you so much Laura. It tasted fantastic and I was so pleased with how it looked. The top of it was inspired by the style of plating I’d seen on some desserts. Thanks for commenting.

  • Wow, this looks like a lot of work was put into this. I have never even heard of a fraisier before! (And neither has my spell check :p) This looks SO good!

    • Fraisiers are one of the most instantly recognisable desserts there are. They are a French classic and I love them. They taste amazing and you should definitely make one if you get the chance. Thanks for coming to comment.

  • Lucy @ Bake Play Smile

    I think this would have to be the most perfect looking dessert ever! I love anything with strawberries in it!

    • Thank you Lucy, wow those comments are lovely. I love strawberries too, I have some growing in the garden and I’m fighting to keep the birds and slugs off the strawberries! Have a great weekend.

  • That is amazing, I’ve never been brave enough to attempt a fraisier, I didn’t even know what it was until I saw it on GBBO. It’s on my long list to try one day! Like you my photography has also improved massively since I first started blogging :) #bakeoftheweek

    • Definitely give it a try. Thanks so much for the kind comments regarding the photography, it’s rewarding and quite cringey at the same time!

  • That is absolutely stunning. I keep meaning to make a fraisier but having looked at yours, I’m a little bit scared! Thanks so much for joining in with #Bakeoftheweek x

    • Don’t be scared Helen. I’ve provided a few tips, honestly, follow them and you’ll be fine. I’ve seen your baking, it’s great. Thanks for commenting. #BakeofTheWeek

  • Jodie Dodd

    Simply gorgeous! And wow, what a difference from the first one, well, presentation wise. I’m sure they both tasted fantastic! :) You must be so proud of yourself and the progress you’ve made. I just watched the GBBO Fraisier episode about a week and a half ago and yours would have beat the whole lot! I really like that you have a bit of a signature decorating style too. Oh my, I can practically taste the strawberries and cream. :)

    • Thank you so much Jodie. That’s so kind. The first time I made it, I found it really stressful! I’m so pleased you like the look of it. The finished fraisier tasted amazing! I’m glad you thought it was better than the GBBO ones!

      I like the idea of having a signature style too. Hope you’re well. x

  • A kingdom for a Cake

    A true master piece, beautifully arranged decoration :) It deserves much more then a small happy dance :)

    • Thank you. I love decorating these cakes, it’s so much fun. It might have been a big happy dance, whilst eating a bit of cake at the same time.

  • Amber Lewis

    I seriously love the concept of your blog. This is BEAUTIFUL! I would love to try to make this soon!
    Thanks for sharing on Try a Bite Tuesday again this week! Hope to see you again next week! This will be going on the pinterest board for others to check out!

    • Thank you so much Amber. You should definitely give this a go. Thank you for pinning it as well. I’ll definitely take part next week.

  • Lovely Fraisier Angela and very professional-looking! I’ve been meaning to try making one and you’re inspiring me! Nice recipe! :)

    • Thank you so much Lili, I’ve just taken a look at your blog and you have some lovely stuff. I’m now following your facebook page.

      I’m so pleased you like the look of this fraisier, it was really great to make. I hope you give it a try.

      • You’re welcome Angela and I’m hoping to make a fraisier in the next few weeks. Very motivated! :) Thanks for the follow and look forward to seeing more of your recipes too! :)

  • This looks incredible Angela. I love the decoration too, you use that style quite a lot and it always looks beautiful. In your description you said it takes 4 hours prep time. Is this solid cooking time or are them some gaps for a cup of tea while things are cooling?

    • Thanks Charlotte, yes you’re right, I do like that style of decoration. It’s more forgiving. If you decorate around the edge, I find it sometimes encourages you to focus on any imperfections, especially if you don’t do a perfect circle.

      You’re right about the cooking time. The fraisier takes about 2-3 hours to set and you have to allow for the compote and creme patissiere to cool so that you can use. I made everything from scratch in this order: genoise, creme patissiere (which I put in the freezer to cool!), fruit compote, simple syrup, creme diplomat, assembled the fraisier and then made the fruit glaze. It took about 1.5-2 hours to get it ready and in the fridge. I left it in the fridge overnight and glazed the following day. Hope that all helps. Give the recipe a good read if you try it, then you can make it in the order that works best for you.

  • Angela Entwistle

    Ooh Angela, this looks fantastic! So clean and professional. I’ve been wanting to make a Frasier for some time – they just look so stunning and must taste amazing with in season sweet strawberries. I’d be over the moon if my first attempt looks anywhere as good as your first attempt; and if it comes out like your latest bake, well I’d be singing from the hill-tops!!.
    Angela x
    http://www.onlycrumbsremain.co.uk

    • Thank you so much Angela! I did almost do a little happy dance when I took the stainless steel ring off the cake. I was so happy that it had turned out so well.

      Definitely make a fraisier, they taste so light and delicious. You’ll love it!

  • Angela, your fraisier looks gorgeous and so professional! Honestly, it looks like it’s straight out of a French pastry shop. I also love the gold leaf specks on top! <3

    • Thank you so much Beeta. A true compliment from someone with a blog as beautiful as yours. I love gold leaf, I wish I could afford to use it more!

  • thenotsocreativecook

    This looks stunning. Thank you so much for stopping by my blog. I really appreciate it. :) Have a fab week.

  • Amazing this looks like the cakes i eye up in the patisserie when Im waiting for the bus I often nearly miss the bus as Im in a cake trance. Beautiful fraisier.

    • Wow thank you so much Rebecca! I’m so flattered you think it looks that good. I’m really pleased you liked the look of this.

  • Just…wow! It looks so professional! Seriously well done :)

    • with all of the beautiful bakes that you’ve made, this means a lot Hannah. I’m so pleased you like it.

  • Seriously wow for the now and the then attempt, they both look so delicious!
    What a great combination of flavours.
    Thanks for joining ion with our Fabulous Foodie Fridays Linkup party and welcome!
    Have a gorgeous weekend ahead! :)

    • Thank you so much for taking the time to comment Dannielle. This fraisier was so much fun to make. I’m so pleased you liked this.

  • Dominic Franks

    wow… this is stunning!… I am so rubbish at this kind of detailed work so I know mine would look an utter mess but I thank you for entering into Simply Eggcellent and for having a go at such a stunning cake!

    • Thanks Dominic. I’ve seen you bake some amazing things, this really isn’t too difficult. It’s just practice and I’m pleased to see how much my baking has come on since I started this blog. Thanks for hosting Simply Eggcellent.

  • It looks amazing, Angela. Strawberries are in full season so perfect timing. I’m curious how this genoise is. I usually make mine using less flour, I like it spongier so to speak, airy.. how’s this one?

    • on it’s own, the genoise is quite firm and dense, but once you’ve soaked it with the syrup and allowed it to absorb the cream and fruit compote, it’s a really nice contrast to the soft cream and fruit. Interesting that you use less flour, I think if I was using it for something more dry, I would try what you’ve suggested.

      Thanks for commenting Oana, you know how much I love your blog and although they’re time consuming, entremets are so much fun to make, you give me so much inspiration. x

  • Louise Fairweather

    Wow that looks amazing! I have some chambord but I’m not sure my skills are quite up to it x