In this weeks recipe I decide to show you how to make a french dessert called Fraisier cake. This elegant dessert is normally made with a cake at the base and marzipan at the top. Because I don't like marzipan I decide to create a recipe with my own little twist on it. Hope you enjoy!
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vanilla cream cookies
1 cup milk
3/4 tsp powder gelatin
1/2 cup granulated sugar
2 tbsp. cornstarch
2 tbsp. unsalted butter
1 cup heavy cream
1/2 tsp vanilla extract
1 pinch of salt
Extra strawberries dices
1 tbsp. granulated sugar
Mix your gelatin with a little bit of your milk and set aside. (Don't mix it with all your milk because you will need it for your custard)
In a medium size bowl, whisk your egg, sugar and cornstarch until they are well combined
In another pot, heat your milk over your stove and bring to a boil. Add your egg mixture and whisk.
Very important to constantly whisk until it becomes thick.
Add your gelatin and stir until it has all dissolve.
Add your butter and stir until it is completely melted. Set aside and let it cool down to room temperature.
Making the crust
Meanwhile, crush your cookies in a food processor.
Using these kind of cake pans, divide the crust into the bottom of each cake pan and press firmly.
Cut your strawberries in thin layers and place them on top of your cookie crust along the side of the entire cake mold.
Whisk your heavy cream, vanilla and salt until peaks forms.
Transfert the whipped cream to your cooled egg mixture and fold until all is combined. **make sure to fold your mixture to keep your pastry nice and fluffy.
Transfert your pastry cream to a piping bag and fill up your cake molds
Mix your diced strawberries and your sugar together until well combine. You will notice that a syrup will start forming. Place the strawberries in the middle of your custard and gently press down. Refrigerate at least 4 hours. (After refrigeration, I like to transfert them in the freezer for about 1 hour, this helps unmolding)
Making chocolate disks
Cut round parchemin papers using a round cutter as a template. (make sure that your cutter is the same size as your cake mold.
Melt dark and white chocolate in a separate microwavable container. Melt 30 seconds at the time in the microwave, stirring between each interval. Spread dark melted chocolate on your round parchemin paper and cover the entire shape using a cake spatula. Drizzle white chocolate using a spoon. Refrigerate for at least 15 minutes or until the chocolate has set.
Meanwhile, Gently run a knife all around the edges of your pastry and unmold. Place your dessert on a plate of your choice.
Once your chocolate has harden and set, gently lift the parchemin paper using a knife. Carefully remove the paper from your chocolate disk. Don't hold your chocolate to long because the heat of your hands will melt it.
Place your chocolate disk on top of your dessert and top it with a strawberry.