INGREDIENTS
- Efficiency:
1 pie measuring 24 cm in diameter.
- Biscuit:
- – Eggs 3 items.
- – Sugar 80 g.
- – Vanilla essence to style.
- – Flour 0000 60 g.
- – Corn starch 20 g.
- – Impalpable sugar to sprinkle.
- Licensed cream:
- – Pastry cream 300 g.
- – Milk cream 600 g.
- – Vanilla essence.
- – Unflavored gelatin 12 g.
- – Water to hydrate the gelatin 60 cc.
- – Clear strawberries 600 g.
- Syrup:
- – Water 150 cc.
- – Sugar 150 g.
- – Kirsch or some aroma.
- Custard cream:
- – Milk 250 L.
- – Sugar 65 g.
- – Corn starch 20 g.
- – Yolks 2 items.
- – Vanilla Essence 1 cup.
Discover ways to put together FRAISIER CAKE from France, with strawberries, syrup and pastry cream. Stunning!
PROCEDURE:
Biscuit
1. Separate the yolk from the white.
2. Blanch the yolks with the essence and 1/3 elements of the whole sugar.
3. Beat the egg whites with the opposite a part of the sugar (2/3) till stiff, incorporating it little by little.
4. Sift the flour along with the starch.
5. Combine, alternating the yolk combination with the stiff egg whites.
6. Add the sifted flour and starch.
7. Fill a bag with a clean nozzle quantity 9. Form it into discs (2 items) on a plate with buttered parchment paper or silicone.
8. Sprinkle with powdered sugar and cook dinner in a preheated oven at 190ºC till golden, approx. 8 minutes.
Licensed Cream:
1. Make the pastry cream, taste it with vanilla. Add the beforehand hydrated and dissolved gelatin.
2. Homogenize with the cream at ½ level twice, beat and put aside at room temperature.
For meeting:
1. For the syrup, carry the water and sugar to a boil. It mustn’t evaporate.
2. Taste with kirsch and put aside.
3. Place a biscuit disc in a 24 cm diameter mildew. Drizzle with syrup and place the halved strawberries in opposition to the partitions of the mildew (with out acetate)
4. Fill the middle of the cake with diplomatic cream and strawberries. End with the final biscuit disc. Imbibe.
5. Cool and embellish a skinny layer of Italian meringue. Unmold by heating it with a blowtorch or a sizzling material.
For the pastry cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch, add the eggs and blend properly.
3. As soon as the milk is sizzling, pour it little by little over the yolks, mixing
continuously and cook dinner your entire preparation once more till boiling.
Taste with vanilla. Reserve properly lined.
4. As soon as chilly, use breaking the bond to make use of.
