fraisier (french strawberry torte)

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Published: Friday January 27, 2012 MYT 3:51:22 PM

Updated: Monday June 10, 2013 MYT 5:40:53 PM

Fraisier (French StrawberryTorte)

BY CHEF FOO HAI MAY

120 mins

Prep Time

60 mins

Cooking Time

Ingredients

Genoise Sponge

4 whole eggs

1 tsp vanilla extract

100g sugar

125g soft flour (sifted)

80g melted butter

Lemon Syrup

150g water

75g sugar

1/2 lemon zest

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2 tbsp liqueur of your choice (optional)

Crme Mousseline (Rich Buttery Pastry Cream)

500g fresh milk

4 egg yolks

1 tsp vanilla extract

100g sugar (divided into half)

70g custard powder / cornstarch

200g butter, cut into cubes (divided into half)

Method

Genoise Sponge

Preheat oven to 175 degrees Celcius and lightly grease the bottom of a

9in round cake pan.

Using a hand mixer, whisk constantly the eggs, vanilla and sugar over a

double boiler with simmering water until the mixture reaches ribbon

stage about 8-10 minutes. (To determine if you have achieved the

'ribbon stage', the mixture has to be stiffen and thickened as you pull the

batter up with the beater and it stays atop the rest of the mixture for

about 10 seconds or more, forming a ribbon-like effect. It should be

tripled in volume)

Fold 1/4 of the egg mixture into the melted butter to lighten the butter.

Fold the mixture back into the rest of the egg mixture. Sift 1/3 of the flour

onto the egg mixture, and then gently but quickly fold together. Repeat

this steps until the flour has been incorporated. (Take precaution on the

folding method as how you fold the mixture together is crucial to

determine the success of a light and spongy gnoise. You want to evenly

incorporate the flour into the egg mixture without deflating the aerated

eggs. Its important that you are quick and gentle at the same time,

cutting the spatula down toward the center, lifting the batter from the

bottom of the bowl, and turning the bowl with your other hand towards

the hand that is folding)

Gently pour the batter into the cake pan and bake about 25-30 minutesor until the cake is golden brown and starts to shrink from the sides of

the pan. (Do not open the oven door before the minimum time or the

cake could collapse.) To determine the doneness, press the centre of

the cake with a finger and ensure the cake will have the springback

effect after pressing. Remove cake from oven and place on wire rack to

allow the cake to cool completely.

Slice the cake into 3 hor izontal layers.

Lemon Syrup

Bring to a boil the sugar, water and lemon zest. Remove from the heat

and cool.

Strain of the zest and refrigerate until you are ready to use it. (Syrup can

be refrigerated for one month in an airtight container.)

Crme Mousseline (Rich Buttery Pastry Cream)

Scald the milk with half the sugar in a heavy bottom saucepan over

medium high heat.

While the milk and sugar are heating, whisk together the egg yolks,

vanilla extract, the remaining sugar and custard powder / cornstarch until

the mixture becomes pale in color.

Once the milk is scalded, bubbling at the edges, slowly pour about 1/4 of

it into the egg yolk mixture, whisking until combined. Continue adding the

milk in fourths until all has been whisked together. Check the bottom of

your saucepan. If there is any scorched milk or film, use another heavy

bottom saucepan; otherwise, pour the mixture back into the pan and

bring to a boil over medium high heat, stirring vigorously and constantly.

Once the mixture boils, continue stirring vigorously over the heat for

about 30 seconds more. Remove from the heat continuing to stir until the

steam dissipates. Press through a sieve for a smooth cream. Dot the

cream with half of the butter in tablespoon-sized chunks. Let the butter

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melt, and then stir in. Cool over an ice bath for 10 minutes. Cover with

plastic wrap. The plastic should come in direct contact with the cream, so

a film doesnt develop. Refrigerate unt il cold, at least 30 45 minutes.

With a spoon, mix the remaining butter until its a soft consistency.

Remove the pastry cream from the refr igerator. In a stand mixer, whisk

until it's soft. Add 1/4 of the softened butter at a time and combine before

adding the next 1/4 of the butter. Place in a pastry bag fitted with a round

tip that is 1/2in in diameter.

To Assemble the Fraisier

Place one sliced half of the gnoise cake into the bottom of a 9in (23cm)

spring form pan. Using a pastry brush, brush about half of the simple

syrup onto the top of the cake. (You know you have enough syrup in the

cake if you press down on the cake and hear a squish, like that of a full

sponge.)

Sort through the strawberries to select 15 of similar size; reserve few

strawberries for the top finishing. Trim off the bottoms in order for them

to stay flat and are the same height. Reserve the bottom pieces to use in

the filling. Cut the 15 strawberries vertically in half. Reserve those

strawberries you don't use. Arrange the halved strawberries with their

pointed tips on top and the flat side facing out and pressed against the

side of the cake ring. Continue until you've lined all sides of the cake

ring, which should take about 15 strawberries (slice more if you need to).

When the cake ring is completely lined with strawberries, use an offset

spatula to spread in enough crme mousseline to come almost all the

way up to the top of the strawberries. Press the crme mousseline

against the strawberries to fill any gaps along the sides of the cake ring.

Chop the strawberry bottoms and any leftover strawberries-except the

few strawberries reserved for the top-and spread these over the crme

mousseline.

Add more crme mousseline and press down against the strawberries to

fill in any gaps between the strawberries along the sides of the cake. You

should have about 1/2 cup crme mousseline remaining for the top of

the cake.

Place the other cake layer on top and brush with the syrup.

Spread over the remaining crme mousseline.

Chill for 1 hour. Remove the cake ring by warming it with a hot, damp

towel for 30 seconds and unmold the ring.

Pipe a thin layer, about 1/4-inch thick, of crme mousseline on top of the

Fraisier. Decorate the topping with lot of strawberries and apply a thin

layer of neutral fruit glaze to preserve the freshness of the fruit.

Serve the fraisier chilled. (The Fraisier will keep up to 2 days in the

refrigerator)

TAGS / KEYWORDS:

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fraisier (french strawberry torte)

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