Variety to Homemade Yummy Le Fraisier (French-Style Strawberry Shortcake)

Wishing to eat Le Fraisier (French-Style Strawberry Shortcake) a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site gonna help you with clear ways on preparing a Le Fraisier (French-Style Strawberry Shortcake) like a famous chef made.

Le Fraisier (French-Style Strawberry Shortcake)

We hope you got insight from reading it, now let's go back to le fraisier (french-style strawberry shortcake) recipe. You can cook le fraisier (french-style strawberry shortcake) using 26 ingredients and 47 steps. Here is how you achieve it.

To prepare an unforgettable Le Fraisier (French-Style Strawberry Shortcake), below are the materials required:

Get of Syrup.
Take 40 grams of Granulated sugar.
Take 30 ml of Water.
Take 40 ml of Kirsch (if you don't have it, you can use rum or something else).
Use of Butter Custard (Cream Mousseline).
Use 4 of Egg yolks.
Provide 80 grams of to 100 ml Granulated sugar.
Prepare 70 grams of Cake flour.
Take 400 ml of Milk.
Take 1 of few drops Vanilla oil or beans.
Provide 20 ml of Kirsch (may be omitted).
Prepare 200 grams of Unsalted butter (brought to room temperature).
Take 2 of ※Egg whites.
You need 30 grams of ※Mizuame starch based sweet syrup (sugar syrup).
Provide 1 of see Step 44 The ※ ingredients may be omitted.
Use of Almond Sponge Cake.
Prepare 3 of Whole egg.
Get 90 grams of Granulated sugar.
You need 60 grams of Cake flour.
Provide 60 grams of Almond flour.
Provide 120 grams of of cake flour ※If using just cake flour.
Take 20 grams of Unsalted (or salted) butter.
Provide of Toppings.
Get 1 of Strawberries.
Provide 1 of Strawberry jam.
Prepare 1 of Nappage (apricot jam glaze) if available.

After readying the components, next you are good to make your tasty Le Fraisier (French-Style Strawberry Shortcake) by following the guidances below:

< Make the sponge cake > Combine the almond flour and cake flour and sift. Preheat the oven to 170℃..
Beat the eggs in a double boiler until they have warmed a bit (about 40℃) and thickened..
Once it has thickened, remove from the double boiler. Keep beating until it returns to room temperature. Don't worry too much about the exact temperature..
Use the hot water from Step 2 to melt the butter. Remove from the water once it melts so that it doesn't get too hot..
Add all the sifted flour at once to Step 3 and fold with a spatula, scraping the bottom of the bowl. When the powder has mostly been combined, it's ready..
Add the butter from Step 4 and mix until no lumps remain. Don't mix too much or you'll remove too much air from the batter..
Line a cake mold with kitchen parchment paper and pour the batter into it. Tap the sides to break up the large air bubbles..
If you can, use a 20 cm cake mold. When you bake it, it will shrink a bit, so if you start with an 18 cm mold, it will be too small...
Bake at 170℃ for 30 minutes. If you bake it in an 18 cm cake mold, bake for 5 additional minutes..
Remove from the cake mold, wrap with plastic wrap, and let cool..
Depending on how much it expands, it should be good for about 3 slices..
< Make the syrup > Combine the water and granulated sugar in a pot and turn on the heat. Once the sugar has dissolved, add the Kirsch and let cool..
< Make the mousseline > First, make the custard. Combine the egg yolks, granulated sugar, cake flour, and milk (about 2 tablespoons) in a bowl..
Warm the remaining milk in a pot , then add to Step 13. If using vanilla beans, remove from the pods and warm together with the milk..
If you can, strain the milk back into the pot, then heat over medium while continuously stirring. Adjust the heat to keep it from burning!!.
It's ready when it has all thickened. You now have stiff custard. Add some vanilla oil and Kirsch if you like and let cool..
If you can, strain to make it smoother..
It's not necessary to chill the custard in the refrigerator. You'll be mixing it together with the buttercream later, so it's best to leave it at room temperature..
Next, make the buttercream. Bring the butter to room temperature and knead until creamy..
Beat the egg whites in a bowl. Heat the mizuame in the microwave until it begins to bubble, then add it to the egg whites. Keep beating as you add it!.
Keep beating until you make a sturdy Italian meringue..
Add Step 20 to Step 18 a little at a time, mixing in each addition with an electric mixer. It might seem like it will separate along the way, but keep beating until it's smooth..
Stir the cooled custard until smooth, then mix into Step 22. Transfer to a pastry bag..
< Assembly > Place 2 slices (or 1) of the sponge cake into an 18 cm circular cake mold..
Brush the sponge cake with the syrup. Top with a thin layer of Step 23's cream. Cut some strawberries in half vertically and arrange around the outside of the cake..
Fill in the center with whole strawberries. If you leave the very center open, it will be easier to cut..
Use the remaining cream to fill in the gaps between the strawberries. It's easy to leave gaps, so be careful!!.
You can also probably fill the cake halfway up with the cream before arranging the whole strawberries in Step 25..
Add more cream to cover the strawberries, then smooth the surface. This time, I had a shorter cake mold, so the tips kind of poked through..
If layering another layer of sponge cake on top, reserve a little bit of the cream to use on top of the final layer. This time, I used a shortcake mold, so I only used one layer..
If you layer another layer as stated in Step 30, then spread the syrup on top of the spongecake, then spread cream on top..
Chill well in the refrigerator, then remove from the cake mold. You can warm the sides of the cake mold with a warmed wrung-out towel to make it easier to take out..
Use a palette knife to lightly smooth the sides if needed..
< Finishing > This time, I mixed together strained strawberry jam and nappage. You can also simply use strained jam if you like ♪.
If the color is too faint, you can add some food coloring dissolved in water. If you're worried about it staying on the cake, wrap it tightly with plastic wrap before chilling..
Chill it well, then garnish as you like to finish!!.
You can decorate it like this after cutting if you like ♪.
When cutting, warm the knife a bit to get a clean cut. By warming the knife with hot water between each cut, you'll also get rid of any bits of cream or strawberry that cling to the knife..
No matter how you cut it, it is full of strawberries. If you have some leftover cream, try spreading it on the unused sponge cake. It's really yummy..
To use up leftover sponge cake and egg whites, try my snowy white cheese cake at: https://cookpad.com/en/recipes/172222-snowy-white-cheesecake-made-with-yogurt. You can also use any leftover strawberries and jam in this, so there's no waste! https://cookpad.com/us/recipes/172222-snowy-white-cheesecake-made-with-yogurt.
Here's a roll cake version! If you don't want leftover sponge cake, give this roll cake a try!.
Roll up the strawberries and cream in your favorite roll cake, spread more cream on top, and chill..
Once chilled well, spread nappage or jam on top and it's ready. Using a 30 x 30 cm roll cake, you won't have any leftover cream, either..
If you don't eat it all the same day and store it in the refrigerator, it will become dry and crumbly..
This would cause the meringue to become watery, but if you don't feel like you can eat all of it the same day, mix the butter with the custard as-is right after kneading it..
You can skip Steps 20~22 if you like. In that case, adjust the sugar in the custard to 100 g..
Also, if you bring it to room temperature just before eating, the butter in the cream will become soft and delicious to eat..

Here's our simplified take on the classic. This is more of a French spin on strawberry shortcake, where a sponge cake is topped with a strawberry mousse and strawberry halves line the outside of the cake. It takes some time to create, but after one bite of the light genoise sponge, decadent crème pâtissière and fruity strawberry jelly you'll realise it's worth the effort. You can even assemble your fraisier cake a day ahead Tag: strawberry shortcake Le saison des fraises/Strawberry season. It's finally strawberry season here in Ontario, and I have been itching to make something nice from the local crop.

Recipe : Le Fraisier (French-Style Strawberry Shortcake)

654

Most of us have those moments in our own lives when we feel like though all has to be exactly right. It's these moments we usually refer for special occasions. In regards to cooking for special occasions, many people find that we shed the ball in our expectation and feel as if we have destroyed the moment. While this is frequently far from the reality, it does serve to diminish the moment in a number of our heads. Because of this, you want to work up a repertoire, if you may, of simple to make special occasion cooking recipes.

step by step to make Le Fraisier (French-Style Strawberry Shortcake)

Related Recipes

Yet another excellent idea when it comes to cooking for special occasions will be to prepare as much as possible before time in order to alleviate the tension during the function and to allow you time to enjoy the big event instead of working with the particulars of meal preparation. The greatest gift you are able to definitely give yourself when cooking for particular occasions is that the time necessary so as to savor these special occasions. That is not saying there isn't any cooking that'll need to be done. You're going to be amazed and astounded at all the sinfully rich and delicious meals and side dishes that are out there, that are amazingly fast and easy to prepare. This means you won't run the all too common culprits situations you hear and will still manage to have a wonderful meal that is enjoyed by all. If this isn't the manner in which that you prefer to do things that's absolutely clear. Some people do flourish in high stress circumstances. The important thing for those that prefer to complete all the meal preparation when cooking for specific events at the period of cooking is planning correctly and allowing plenty of time for possible hiccups from the practice. Mistakes occur when folks feel rushed and raced within their own culinary efforts.

Foods that will be prepared ahead of time and reheated prior to serving are the very best when it comes to cooking for special occasions. There are all kinds of appetizers, entrees, and desserts that works perfectly in this kind of instance. You may usually see them by performing a simple Google search on the internet or by simply sorting through many of your favorite cookbooks at home. The important issue is that you do not get so caught up in the idea of cooking for specific events that you forget to actually enjoy the occasion.

The key is in deciding upon an extremely straightforward beef dish and dressing it up with the more succulent side dishes. Incredibly rich side dishes which are easy to organize are greater in number than meat meals which require little culinary work. You should also remember that the audience for your special occasion. Sometimes a family-favorite creates the occasion seem far more special than an all out effort for chicken cordon bleu or veal Marsala. There's not any point in visiting an extreme work to develop a masterpiece when it is going to be riddled with high heeled children proclaiming they do not like this or that around your meal.

Special occasions are a excellent time for both friends and family. The expectation is that you will have many special occasions throughout your lifetime. Don't waste too much energy and time fretting about cooking for particular occasions. As an alternative, put most of your effort into appreciating those occasions.

The other common mistake that is made when buying special occasions is cooking outside your rut. Once you are preparing a challenging recipe it is best if you do this within an occasion when you are not going through the stress of potential traffic or insuring the greatest potential of situation. In other words, it's best to question your culinary talents when you don't need a vested interest .

Although prepared from limited components, but the perfect taste of the Le Fraisier (French-Style Strawberry Shortcake) you will serve using this recipe is a guarantee. Limited ingridients is one of the case which causes many people predfer not to cook. So, if you wish your acquaintances can prepare remarkable dish with limited ingridients, share this site so that they will be able to get this meaningful recipe.