Need recipe for fraisier

[young_gourmet]

Hi! newbie here... I have an exam next week, can anyone help me find a recipe for strawberry fraisier? I would really appreciate your kindness.. Thank you..

[Tweety69bird]

Ok... going from memory here.. don't have books nearby.. so I hope this helps.

When we did it in school (funny, it was an exam cake too), we did a bottom layer of cake, then ran the sliced strawberries all around the edge of the cake ring, inside of the acetate. The, we made a mousseline cream with pastry cream and butter, and that was piped onto the cake layer. Then we had all the extra strawberry bits left over from cutting the slices, and we layered that on top of the mousseline. Then, I believe there was another layer of cake, and then a thin layer of mousseline to come to the top of the ring in order to have something that the marzipan layer would stick to. We coloured the marzipan pink, and then rolled it out and added some texture to the top of it... not really remembering how we did that, but I suspect that it was by dragging our serrated knife across it to make "waves", and then that layer was put on top of the ring, and rolled on with a rolling pin to cut it and Voila! Fraisier is done. Finishing was a few chocolate dipped strawberries, and Fraisier written on top. Good luck, and I hope this helped you!!

[young_gourmet]

thank you so much!

[tan319]

Don't you flavor the mousseline with pistachio?

[Tweety69bird]

I didn't add any pistachio flavour, that sounds kind of interesting. I wonder if it would be too nutty with the marzipan on top and pistachio in the mousseline... I believe you could add in some rum...

[young_gourmet]

about a tablespoon of rum?

[Tweety69bird]

Maybe a bit more... you don't want to loosen your mousseline, but you want to have a nice flavour, but not overpowering. Taste it and see.

Edited November 9, 2005 by Tweety69bird (log)

[theabroma]

I seem to remember a wonderful photo coupled with a discussion about a fraisier, plus a recipe in Linda Dannenberg's Paris: Patisserie, Boulangerie. It think it was made with a split genoise, and with a mousseline buttercream.

Theabroma

[*Deborah*]

If you google fraisier, images, one of the pics is an illustration rather than a photograph, and it comes with all the ingredients listed (in French). It's a Japanese site, though, so all the instructions are in Japanese.

It's interesting to see the different interpretations of the cake, in any case.

Edited November 10, 2005 by *Deborah* (log)

[John DePaula]

I just uploaded a bunch of images to ImageGullet but it's not letting me get the link for a post. Once ImageGullet is up again, I'll post the images directly in this thread.

For now, you'll have to the public gallery and view images there.

Someone posted a work-around to the ImageGullet problem...

Edited November 11, 2005 by John DePaula (log)

[young_gourmet]

Wow! those look fantastic! I just have one more question, how do I pipe the buttercream over the strawberries?

[John DePaula]

You can pipe it in with a plain tipped pastry bag, but as I recall we just ladled it in and smoothed with an offset spatula. Hope this helps!

[young_gourmet]

yup, I learned a lot! Thank you so much!

[Wendy DeBord]

If your filling is thin/not set up/not chilled then you can ladle it over your strawberries. But it has to be thin enough that it goes deep into the nooks between the berries. Otherwise it won't look great sliced and won't seal up your strawberries. Sometimes you can give it a light tap on the table to release any air pockets and get your filling to sink well.

Otherwise if your filling isn't thin/soft/warm you should pipe it in to make sure it's going deep between your berries.......again to avoid air pockets.

I believe it's Herme' that does the fraiser with the pistachio filling.............it's a wonderful combination with the berries!!

[oli]

Wow, thats beautiful. It looks exactly, down to the exact style decoration, like the French Pastry Series books.