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Fraisier

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About the bake

This Fraisier recipe has been brought to you by William and Suzue Curley and features in their Pâtisserie book. The Fraisier has become a modern-day classic, which you will find in many pâtisserie shops.  Whilst this recipe may look complicated as there are lots of steps, each stage is quite straight forward and it will be worth the time and effort that you put into it as the result looks fantastic. You will need a 12cm (4. inch) square entremet mould.    

2Serves
A challenge

Method

  1. Step 1:

    First of all make the sponge. Preheat the oven to 190°C (fan 170°C/gas mark 5) and line two 30 x 40cm (12 x 16 inch) baking trays (sheets) with baking parchment.

  2. Step 2:

    Put the eggs and sugar in a clean, sterilized bowl. Whisk over a bain-marie to 37°C. 

  3. Step 3:

    Remove the bowl from the pan of water and continue to whisk until the mixture is thick enough to leave a trail. Carefully begin to fold the flour through the whisked mixture using a spatula.

  4. Step 4:

    When the flour is three-quarters folded through, take 2 large scoops of the mixture and add it to the melted butter.

  5. Step 5:

    Add the butter mixture to the egg mixture and continue to fold through. Mix until the mixture is incorporated and smooth.

  6. Step 6:

    Pour into the prepared baking trays and spread out evenly with a step palette knife.

  7. Step 7:

    Bake in the preheated oven for about 15 minutes until golden brown and the sponge springs back when pressed gently.

  8. Step 8:

    Next prepare the strawberry compote. Wash and hull 85g of the strawberries, place in a food processor and blitz to a puree.

  9. Step 9:

    Put 2tsp water and 2tsp caster sugar in a small saucepan and heat. Pour this syrup and a 1/2 tsp of lemon juice into the strawberries and mix.

  10. Step 10:

    Pass the puree through a fine sieve and leave to cool.

  11. Step 11:

    Mix together the remaining caster sugar (3 tsp) and pectin in a small bowl.

  12. Step 12:

    Put the fruit purée and remaining strawberries in a saucepan and bring to the boil. Add the sugar and pectin and cook for 2–3 minutes.

  13. Step 13:

    Leave to cool and then transfer to the fridge until it is ready to use. (This can be made up to 3 days in advance if kept in the fridge).

  14. Step 14:

    Next make the Grand Marnier syrup. Put the water, caster sugar and lemon zest in a pan. Scrape the seeds from half of the split vanilla pod into the water and drop in the empty pod too.

     

  15. Step 15:

    Bring to the boil and cook for 2-3 minutes. Take off the heat and leave to cool. Once cool, add the Grand Marnier. Set aside (this can be made up to 1 month in advance if kept in the fridge).

  16. Step 16:

    Once cooled, cut the sponge into one 12cm (4 1/2 inch) square and one 10cm (4 inch) square. Place the larger sponge square on a baking tray lined with silicone baking paper and place the entremet ring on top. Soak the sponge with half of the Grand Marnier syrup.

  17. Step 17:

    Place 2 tablespoons of the strawberry compote on top of  the sponge and spread out evenly. Cut 1 strawberry into quarters and place in the corners of the entremet mould.

  18. Step 18:

    Cut 4 strawberries in half and line them around the side of the entremet mould (you may need more if the strawberries are small). Cut 10 strawberries into small dice and mix together with a tablespoon of strawberry compote. Set these aside.

  19. Step 19:

    Prepare the Creme Diplomat. Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove excess water.

  20. Step 20:

    Put the milk in a saucepan. Scrape half of the seeds from the split vanilla pod into the milk and bring to the boil.

     

  21. Step 21:

    In a mixing bowl, whisk together the egg yolks and sugar. Continue mixing until the mixture slightly thickens and turns light in colour. Add the sifted flour and mix again until smooth.

     

  22. Step 22:

    Pour half of the infused milk into a mixing bowl and whisk again until there are no lumps.

     

  23. Step 23:

    Pass this mixture through a fine sieve and then return to the pan with the remaining  milk. Continuously whisk the mixture until it comes to the boil.

  24. Step 24:

    Reduce the temperature to a simmer and continue to stir and cook for 5-6 minutes. Take off the heat and add the pre-soaked gelatine.

  25. Step 25:

    Pour into a mixing bowl and leave to cool, stirring occasionally.

  26. Step 26:

    Semi-whip the cream and fold into the cooled mixture. Place in the fridge for 30 minutes before use.

  27. Step 27:

    While the creme diplomat is cooling, you can prepare the glaze for the top. Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water.

  28. Step 28:

    Blitz the raspberries in a food processor to a puree. Put 15 ml water and 15g caster sugar in a small saucepan and heat.

  29. Step 29:

    Pour the warm syrup and lemon juice over the raspberries and mix. Pass the puree through a fine sieve. Set aside.

  30. Step 30:

    Place the remaining water (60ml) and sugar (50g) and lemon peel in a saucepan. Bring to the boil and cook for 2-3 minutes. Take off the heat and leave to cool.

  31. Step 31:

    Put the raspberry puree and lemon syrup in a saucepan. Scrape the seeds from the split vanilla pod into the pan and drop in the empty pod too. Bring to the boil.

  32. Step 32:

    Take off the heat, add the soaked gelatine and strain into an airtight container. Cool.

  33. Step 33:

    Once the Creme diplomat has cooled, place a generous spoonful of it into the mould and spread up the sides.  Place half of the cut strawberries mixed with compote into the mould and top with the smaller sponge square.

  34. Step 34:

    Soak the sponge with the Grand Marnier syrup, then spoon the remaining cut strawberries on top. Top up with the remaining Creme Diplomat, and smooth with a palette knife. Place in the fridge to set for 1–2 hours.

  35. Step 35:

    Take the frasier from the fridge and glaze the top with the cooled glaze. Return the frasier to the fridge to set for another 10–15 minutes.

  36. Step 36:

    Cut 4 strawberries into quarters.  Take the frasier from the fridge, demould gently and place on a serving dish. Place the strawberries on top, then decorate with chocolate curls and gold leaf.

Ingredients

  • For the sponge

    • 6 Egg(s) (free range) (whole)
    • 300g Unrefined golden caster sugar
    • 300g Plain white flour
    • 125g Butter (unsalted) (melted)
  • For the strawberry compote

    • 185g Strawberries
    • 2 tsp Water
    • 5 tsp Unrefined golden caster sugar
    • 0.5 tsp Lemon juice
    • 5g Pectin
  • For the grand marnier syrup

    • 225ml Water
    • 190g Unrefined golden caster sugar
    • 0.5 Vanilla pods (split lengthways)
    • 1.5 Lemon(s) (peel only)
    • 200ml Grand marnier
  • For the crème diplomat

    • 2g Gelatine leaves
    • 250ml Milk
    • 0.5 Vanilla pods (split lengthways)
    • 3 Egg yolk(s) (free range)
    • 50g Unrefined golden caster sugar
    • 25g Plain white flour
    • 150ml Double cream
  • For the raspberry glaze

    • 8g Gelatine leaves
    • 145g Raspberries
    • 70ml Water
    • 65g Unrefined golden caster sugar
    • 0.5 tsp Lemon juice
    • 0.5 Lemon (peel only)
    • 1 Vanilla pods (split lengthways)
  • You will also need

    • 20 Strawberries (approx. medium sized.)

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