Recipe

Fraisier

Ingredients


Fraisier Sponge
Grams
Tegral Sponge
250
Eggs
187
Water
25

Double Cream


Grams
Creme Patissiere Mix -Cremyvit
90
Water
210
Milk
100
Vegetable Cream
200

Filling

Grams
Fresh Strawberries

450

Strawberry Sugar Syrup

Grams
Sugar
100
Water
100
Fresh Strawberry
100

On top:

Grams
Fresh Strawberries

400

Glaze:

Grams
Neutral Glaze

30

Working Method


Fraisier

To make the Strawberry Sugar Syrup, bring a saucepan and boil the sugar, water and fresh strawberries. Once it boils, reduce the heat and let it cook for about 5 minutes then strain the mix so that you only have the flavored syrup.


To make the Fraisier sponge, pour in a large bowl all the ingredients and mix well for 4 minutes.


Note: You can use your machine as well


Grease the Pyrex mold with butter and cover with a sheet of baking paper to pour the sponge mix, spread evenly then put it in the oven and bake at 180 °C for 25 to 30 minutes.


Once baked, without unmolding, soak directly the strawberry syrup all over the sponge and then let it cool down.


To make the Double cream, mix the water with the Crème Patissiere Mix for about 4 minutes, In another bowl, take 200g of the 1L of Vegetable Cream and whip till you obtain a firm texture. Add the cold milk and stir then add it all into the Crème Patissiere mix. Pour half of the of the double cream on top of the soaked sponge, spread it evenly with a spoon or spatula. Cut some fresh strawberries and display them over the cream, then cover it with the remaining double cream.


Note: Once the Vegetable cream box is opened, it last between 3 to 4 days maximum.


Place the Pyrex in the fridge for 30 minutes, then display some fresh Strawberries to decorate the top of the fraisier. Glaze the top with some Neutral Glaze to give it some shininess.

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