Let’s Make a Fraisier with a Local Pastry Chef!

Join me for a visit to FRED’S a local Pastisserie in Saint-Gilles-Croix-de-Vie, owned by Frederique and Frederic Vendredy. there we will learn how to make a classic French dessert known as a Fraisier. Loaded with ripe strawberries, and decadent creme mousseline, and light as air Genoise cake. Recipe Below! WATCH MORE OF MY FRENCH VLOGS BELOW! FOR PRODUCTS USED IN THIS EPISODE SEE LINK BELOW (This link goes to Amazon where I am compensated on products purchased without any additional cost to the consumer) FRAISIER BY FRED Serves 6   INGREDIENTS   FOR GENOISE CAKE: 4 eggs 120g ( ounces) of granulated sugar 120g ( ounces) of Type 55 Flour (All-Purpose Flour)   Whisk with a hand whisk over a bain-marie. The mixture must heat up to reach a uniform temperature of 60/65 degrees Celsius (140-145 F) without exceeding 80 degrees Celsius (176F). Finish beating with an electronic mixer until completely cooled. The mixture should double in volume. Incorporate the sifted flour gently using a spatula, folding in the flour gently. Spread the mixture out on a baking sheet lined with parchment paper. Bake at 80C (175F) for about 15 minutes. Allow to cool.   FOR THE CREME MOUSSELINE: 250g of milk (8.8 ounces) 85g (3 ounces sugar) granulated sugar 50g egg yolks (roughly 2-3 yolks depending upon size of the egg) 35g (1/3 cup) of cornstarch 125g ( Tablespoons) softened butter 1 vanilla bean   METHOD: Whisk together the egg yolks, cornstarch and a splash of milk (reserve the rest for the pot) In a medium-sized pot heat the milk, sugar and the vanilla bean paste until simmering, then slowly add the hot milk into the egg yolk mixture, whisking to combine. Then transfer it back into the pot, and heat on medium, whisking all the while until thickened. Allow to cool to room temperature before adding the butter. Tips For the mousseline cream: when you incorporate the softened butter into the cooled cream, the two mixtures must be at the same temperature (room temperature). Thus the mixture will be done perfectly. Add the softened room temperature butter, to the cooled pastry cream, and mix with an electric mixture for 2-3 minutes until light and fluffy. Set aside. FOR CHANTILLY (Homemade whipped Cream) 2 cups (240ml) of heavy cream (creme entiere) 1 Tablespoon (8g) powdered sugar 1 teaspoon (5ml) of vanilla extract METHOD: Combine all ingredients in an electric mixer and whip on high until stiff peaks form. TO ASSEMBLE: 800 grams (28 ounces) of strawberries Whipped Cream (recipe above) Whole Strawberries, cut in half with green tops intact (8-10) Brisures de pralines rose or any other candied decoration METHOD: Cut out 2 circles of the cooled genoise cake with an 8-inch cake ring and set aside. Place the 8-inch cake ring on top of cake board or cake stand. Fit the plastic cake collar inside, fasten with tape. Slice the strawberries on the bottom to level them so they stand upright, assuring that each strawberry is roughly the same height. Then slice them in half, vertically. Place the strawberries inside the cake ring, cut side facing out, all along the perimeter of the cake ring. Then place the genoise cake disk inside as a first layer. Transfer the creme mouselike into a pastry bag fitted with a round tip. Pipe the cream in-between each strawberry, filling any gaps. Then pipe concentric rings of creme on the bottom, covering the cake. Add a layer of sliced strawberries, then another cake disk. Then another layer of piped concentric circles of creme, and more strawberries, and a final layer of creme. Smooth off the top layer of creme with an offset spatula. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. TO DECORATE: Transfer the whipped cream into a pastry bag fitted with a large star tip. Pipe dollops of star mounds on top of the cake, covering the surface. Slice strawberries in half, leaving the green tops for decoration and place them on each mound cut side facing up and slightly slanted, all the way around facing the same direction. Optional: Top with candied rose petals, chocolate decorations, or candied pearls. Keep refrigerated until ready to serve. To serve. Room the cake ring, and then the cake collar, and slice.