The Fraisier

The Fraisier

The Fraisier is one of the most famous French entremet, being particularly attracted by its refined and regular appearance, it was the first entremet that I made and since this day it is the entremet that I make for my friends and family.

The Fraisier is made of several layers, in the bottom comes the sponge cake (Genoise) which is the base,  a layer of mousseline cream and fresh strawberries in the middle, another layer of Genoise covered by a mousseline cream, and for decoration a fondant or colored almond paste on the top.

it seems a little bit complicated to make but actually it is not, you should just follow the steps and respect the quantities, it will be straightforward !!

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


The supplies that you need :

  • Two Round Cake Rings called Entremet ring (one smaller than the other by almost  1 inch) in this recipe I used a 7 inches and 8 inches rings.
  • A stand Mixer or a hand mixer
  • Kitchen scale
  • Parchment paper
  • Acetate roll
    note : the acetate roll shouldn’t be higher than your rings by more than 1 cm, if it does, try to equalize it using scissors)
  • Silicone Spatula
  • Icing Spatula
  • Cake slicer
  • bain marie (water bath)
  • Cooking thermometer

Ingredients:

For the Genoise

  • 150 g  eggs
  • 75 g flour
  • 20 g cornstarch
  • 90 g  sugar

For the Mousseline cream 

  • 500 g milk
  • 150 g sugar
  • 80 g  egg yolks
  • 50 g  cornstarch
  • 220 g butter
  • one tea spoon vanilla

For the syrup (To Soak the Genoise)

  • 150 g sugar
  • 115 g water

For decoration

  • 500 g / 1LB FRESH Strawberries (For the middle layer and the decoration)
  • Fondant or Almond paste

Instructions:

Making The Genoise :

  • On a bain marie (water bath) beat the eggs and the sugar until the temperature reaches 117 F (47 C) then remove it from heat and continue beating with the mixer until the mixture triple the size .
    Genoise
    Genoise
    Genoise
  • Incorporate the sifted flour gradually and tenderly using the silicone spatulas until it becomes a bit thick (the dough should look like a mousse)Genoise
    Genoise
    Genoise
  • To get the good size for the two layer of the Genoise you can choose either of the following ways:
    a. Put a parchment paper on a baking tray, pour the dough in the 7 inches entremet circle, after cooking cut it in half lengthwise.
    b. Put a parchment paper on a baking tray, draw on it 2 circles of 7 inches size, fill those circles with the dough using a pastry bag fitted with plain tip .
    Genoise
  • Bake the Genoise in a preheated oven 350F (180 c) for 15 minutes, allow to cool.Genoise
    Genoise

Making the mousseline cream:

  • In a saucepan, bring the milk, the 75 g of sugar and the vanilla to a boil over medium heat.
  • In a small bowl whisk the egg yolks and the 75 g of sugar,  add the cornstarch and mix until smooth and free of lumps.
  • Pour the heated milk on the egg yolks mixture gradually while stirring, return the mixture again on the heat for 1 minute, keep stirring until the pastry cream becomes thick.
    Pastry Cream
  • Remove from the heat and start adding the 110 g of butter, when it is well incorporated in the pastry cream, put the whole mixture in a bowl and cover it with plastic wrap on the surface.Pastry Cream
    Pastry Cream
    Pastry Cream
    Pastry Cream
  • Refrigerate until the temperature of the pastry cream reaches 86 F (30 C).
  • In a mixing bowl add 110 g of butter and mix until it becomes creamy.
    The Fraisier
  • Add ¼ of the cold  pastry cream to the creamy mixture while whipping, and then add the rest on 3 times.(it is best to use the Balloon whip of your stand mixer).Mousseline cream

Making the syrup:

  • Bring the sugar and the water to a boil over medium heat until it becomes a little bit thick, allow to cool.
    Syrup

Montage of the Fraisier

  • Cut in tow pieces the strawberries that you will use to surround the entremet circle, cut the rest in small pieces and keep some of them for decoration.The Fraisier
  • Cut the Genoise in 2 identical circles that should have the size of the smaller entremet mold, in this recipe I used the 7 inches ring (18 cm).Genoise
  • Soak the Genoise with the syrup that you made in the previous step.
    Genoise
  • Inside of the bigger entremet ring put inside the acetate roll to prevent the strawberries from sticking to the side (In this recipe I used the 8 inches circle 20 cm).
  • Put in the middle of the ring the first layer of the Genoise and surround it with the strawberries like it is shown bellow.
    The Fraisier
    The Fraisier
  • Put the Mousseline cream and the small pieces of the strawberries that you cut in the previous step (you can use a pastry bag but it is not required).The fraisier
    The Fraisier
  • Once you finish to spread the first layer of the mousseline cream, put on the top the second circle of the Genoise and cover with the rest of the cream.
  • Smooth the surface with the icing spatula (your entremet shouldn’t exceed the height of the mold).
  • Refrigerate  for one night.
    The Fraisier
    The Fraisier
    The Fraisier
    The Fraisier
    The Fraisier

The decoration (Next Day) :

  • Remove the entremet ring and the acetate roll from the Fraisier.
  • Roll out the almond pastry or the Icing fondant using a rolling pin, cut an 8 inches circle.(Use the 8 inches entremet ring as a cuter)
  •  Put the fondant circle on the top of the Fraisier.
  • Decorate as desired.The Fraisier

 

  • The Fraisier

 

 

 

 

 

 

 

 

 

 

 

 

 

37 comments on “The Fraisier

  1. I like how you have included step by step pics. Your cakes and pastries are very decadent.., but again.., unless and until I work on my baking skills, I won’t be trying these dainty looking cakes. Will be just drooling over them.

  2. Wow such a beautiful picture up top and the recipe sounds so delicious!! I’ll have to try this one day, I pinned it to remember!

  3. What a classy looking cake! I think it’s awesome to make this for the special women in our lives, like during mother’s day! I’m all about the strawberries too!

  4. I have to say as I browse your blog you are amazing at baking amazing desserts. I will be saving your recipe. I love strawberries and the Fraisier looks and sounds delicious.

  5. Amazing! I love how blogging introduces people to so many industries and passions. I can tell you have great love for what you do. The cake looks awesome and delicious! Will try making it on my day off :)

    • Thank you Kim , I make this cake often, so may be the first result won’t be what you expect but after multiple try it will great :)

  6. Beautiful and so elegant looking! You really make it look like something I could do as well, I’m gonna bookmark this for my daughter’s birthday I think.

  7. Wow you did a really great job decorating that cake. I really like the way you used the strawberries around the side.

    • Try it Samantha and it will be the same may be not in the first try but with time it will be great I have no doubt ^^

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