FRAISIER: A NEW VERSION. WITH TIPS AND TECHNIQUES.
Channel: SweetSalgadoEnglish
Date: 17/01/2023

#fraisier
#strawberryshortcake
#strawberries
#vanillacream

Tools used in this recipe
1 7 in ring
1 6 1/4 in ring
Acetate collar
2 small baking sheets (home oven size)
2 mats ‘Silpats’ (home oven size)
1 sheet of guitar paper (optional)
1 pastry bag (optional) 
Mixer

🍓🍓🍓RECIPE🍓🍓🍓

🍓Crema Mousseline
400 ml milk
1 vanilla bean
120gr sugar
4 egg yolks
1 egg
150 gr butter
32 gr corn starch
150gr soft butter

🍓Sponge cake Genoise
5 eggs
150gr sugar
130gr sifted flour
20gr corn starch

🍓Syrup
200 ml water
80gr sugar

500gr strawberries

🍓🍓🍓INSTRUCTIONS🍓🍓🍓
All the ingredients mus be at room temperature.
🍓The mousseline cream
Mix the egg yolks and the egg with the sugar.
Add the corn starch and mix very well.
Boil the milk with the seeds of the vanilla bean.
Remove from the heat, and add it to the first mixture.
Mix very well, and cook the cream until thickens.
Let it boil for about 30 seconds.
Remove from the heat and incorporate 150gr of butte
Cover with film paper in contact with the cream.
Mix very well.
Set aside until cold.

🍓The sponge cake genoise
Preheat the oven at 350F
Whisk the eggs and the sugar in the bowl of the mixer and in Bain Marie.
Whisk until it doubles the size and you can feel the temperature with your pinkie finger. (107F)
Take the bowl to the mixer.
Whisk for about 10 min until doubles its size again.
Remove from the mixer.
Sprinkle the sifted flour and corn starch and gently fold.
Don’t let any flour at the bottom of the bowl.
Cover a baking sheet with a silpat.
With the help of spatula spread a 1/2 in layer of genoise batter.
Transfer the sheet to the oven and bake for about 15-20 min.
Remove from the oven and immediately set 2 disks with the 6 1/4 in ring.
Take the genoise to the freezer for about 20 min.

🍓The syrup
Boil the water with the sugar for about 3 min.

🍓Assembly
Remove the genoise from the freezer.
Sprinkle some corn starch on the top of the genoise to avoid getting sticked to the surface.
Turn it over and carefully peel off the silpat.
Remove the 2 disks.
With a brush soak the 2 disks with the syrup.
Set aside.
Whip the mousseline cream until smooth. (The cream should be at room temperature)
Add the softened butter in 3 parts.
The whip at high speed for about 2 minutes.
The crema should get firm and shiny.
Wash the strawberries.
Slice half of them into disks 1/4 in thick.
Slice the other half into quarters.
Place a sheet covered with a silpat. You could cover the area where you are going to assembly the cake with a small heat of guitar paper (optional)
Place the 7 in ring on the sheet and cover it with an acetate collar.
Arrange the strawberries disks inside the ring (surtace and sides). 
Try to cover all the space you can.
Add a layer of cream.
Make sure every single gap between strawberries is filled with cream
With the help of a spoon spread the layer of cream.
Place very carefully on genoise disk.
Add another layer off cream.
Spread very well.
Cover with the strawberries quarters.
Add the last layer of cream, almost getting the top of the ring.
Place the second disk of genoise.
Smooth the borders with a spatula.
Freeze it overnight o refrigerate for 24 hrs.
Carefully remove the ring from the sheet.
Turn it over. And remover the ring and the acetate collar.

👉🏼 Do not miss these Tutorials about the basics of Pastry Arts

TUTORIALS OF THE 12 CREAMS
https://youtube.com/playlist?list=PLJEMFVy0tsXK2JEX3qCiYGna35d18trXB

MERINGUE TUTORIAL
https://youtu.be/1w2FIvzogtM

PASTRY DOUGH TUTORIAL: 
https://youtu.be/VXqVed5Jqx8

PUFF PASTRY TUTORIAL
https://youtu.be/vhjIJtDOeDs

PIPING AND DECORATION TECHNIQUES TUTORIAL
https://youtu.be/vciXuXTNKgs

SweetSalgado Channel: http://www.youtube.com/@sweetsalgadoenglish

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Music: https://www.hooksounds.com