Fraisier

Fraisier: Step by Step

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1. Whisk the eggs and sugar over simmering water until warm, then off the heat for 8 minutes until tripled and holding a ribbon. Fold in the flour and melted butter.

   Mark done Start 8 min timer

2. Bake in a lined 22 cm tin at 180°C / 355°F for 25 minutes. Cool and split into two discs.

   Mark done Start 25 min timer

3. Boil the syrup water and sugar, cool, add the kirsch.

   Mark done

4. Make a pastry cream with the milk, yolks, sugar, cornflour and vanilla and cool it to room temperature. Beat the room-temperature butter until pale, then beat the cream into it a spoonful at a time.

   Mark done

5. Set a 22 cm ring on a plate, lay in one sponge disc and brush generously with syrup.

   Mark done

6. Halve the largest strawberries and stand them cut-side against the ring all the way round. Pipe mousseline between and behind them, then fill the centre with the remaining fruit and more cream.

   Mark done

7. Top with the second sponge, brush with syrup, and chill 240 minutes. Roll the marzipan thin, lay it over the top, and remove the ring.

   Mark done

Related guides: Prep, cook and total time · Pan and tin size.

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What Can Go Wrong

1. Sort the strawberries by size before you start.
2. Cut faces against the ring, or the sides look wrong.
3. Both mousseline components at room temperature.

To Go With It

Champagne · Coffee · More strawberries

Storing Leftovers

Refrigerated for 2 days. It does not freeze — the strawberries collapse.

Quick Answers

Fraisier Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.