After the cold belated winter, we all dream about the beautiful sun, nice weather and flower blossom season…our dearest Spring.
Personally, when I think about spring I cant help myself to imagine colorful flowers and the delightful super tasty fruits.
Every spring Wednesday and Saturday, I head the street fresh fruit market, and quel bonheur! when I see my basket full off strawberries, kiwis, apricots, rhubarb and my two favorites Cherries and Figs!
This years spring is kind of weird well at least in Paris.. All rainy and chilly, not my best spring I must confess but, I’m firmly engage to make it better so my brother’s in law bday was the perfect excuse to submerge myself in my very bright kitchen and prepare the one and only French Fraisier.
Grab a pen and get ready to put on your Apron.
- For the génoise (thin cake) you’ll need:
- 4 eggs
- 120g of flour
- 120g of sugar
- 1/2 sachet of yeast
Preheat the oven at 180° C
In a bowl mix the the flour and yeast.
Apart separate the egg whites from the egg yolks.
Whisk the egg whites, once the start to mousse add the sugar little by little and continue to beat until the egg whites are stiff and form a meringue.
Add the egg yolks to the meringue and beat until combine.
Add the flour slowly to the mixture and beat until the mixture is soft and smooth.
Pour the batter in the mold and put it in the oven for 20 minutes.
Note: You can do 2 or 3 very thin génoise or you can do a normal size one and cut in half.
2. For the mousseline you’ll need:( for 2 medium fraisiers)
- 240 g of sugar
- 800 ml of milk
- 4 eggs
- 2 sachets of vanilla flavored sugar of vanilla beans
- 100g of unsalted butter
- 200g of unsalted butter
In a bowl, work the 200g of butter until smooth and creamy.Put it apart cause we will use it later.
Beat the eggs and sugar until well combined. Little by little add the flour and mix well to avoid the lumps.
In a large casserole (pan) boil the milk with the 2 sachets of vanilla flavored sugar or vanilla beans. When the mixture of milk + sugar is boiling, add slowly 3/4 of it to the egg + flour mix and whisk constantly with energy.
Pour the mixture in the casserole and combine it with the rest of the milk. Bring the casserole to medium fire and whisk constantly during 4-6 minutes.
Take it off from the fire and combine the 100g of butter. Pour the mixture in a bowl and let it cool and whisk gently once in a while/
Once the cream cooled down, combine little by little the 200g of creamy butter you worked at the beginning, and Voilà the mousseline is done!
3. Montage or Assembly
You will need a movable cake mold (the round ones were you can remove the bottom part)
To put together this cake u must be patient but at the end your work will be rewarded!
I used 1 kg of strawberries for a big fraisier but u can use as much as u want.
Soak the génoise with a sugar rhum sirop. (this will keep the cake moist) Don’t add too much, just wet them a little!
Take the ring of your movable cake mold (without the bottom part) and place 1 génoise inside.
Cover the génoise with a medium coat of mousseline (this will help you to stick the strawberries halves)
With the help of your cake ring, start doing the walls of the cake placing the strawberries halves ones next to the other.
Once you’re done, and with the help of a pastry spatula, cover the gaps between them with a little of mousseline.
Cut strawberries in pieces to fill up the center of the cake (be generous) . Spread a very thin coat of mousseline and place the top génoise (don’t forget to soak it with a little bit of sirop).
For the top decoration, I cut more strawberries in half and place them like fallen dominoes. It looks amaizing!
You can glace them with some apricot jam, lighten up with water.
This will make your strawberries look shinny!