Fraiser

Question 1

Fraisier Génoise (Sponge)

100g eggs + 20g egg yolks + 75g caster sugar

Answer 1

100g eggs + 20g egg yolks + 75g caster sugar
Whisk on Bain Marie, >40°C, till ribbon stage

Question 2

Fraisier Génoise (Sponge)

75g plain flour (T55)
12g butter, melted

Answer 2

Fold in 75g flour in 3 parts into ribbon stage mix

Then fold in 12g melted & cooled butter

Question 3

Fraisier Crème Mousseline

250ml milk + 1g Vanilla paste
40g egg yolks + 60g sugar
20g plain flour + 20g cornflour

125g butter + 20ml kirsch

Answer 3

Make Crème Pâte

250ml milk + 1g Vanilla paste (Steam)

40g egg yolks + 60g sugar (Blancher)

20g plain flour + 20g cornflour
(Sieved and added into blanched egg sugar)

Cooked and onto metal tray to cool.
Prep assembly.

Knock back cooled Creme Pâte in mixer
Add 125g butter - softened in paper
Add 20ml kirsch

Fill bag + Size 8 plain nozzle

Question 4

Fraisier
Decoration & Assembly

180g Marzipan
Red & Green food colourings

Answer 4

30g Green Marzipan
Make 2 leaves + 1 tendril

150g Red Marzipan
2mm x 8” cake card
Marked criss-cross with ribbed roller

Rose petals in layers of 2, 3, 5 + 1 bulb
Approx 6g per pc

Question 5

Fraisier
Decoration & Assembly

250g strawberries

Answer 5

12pcs in halves, with same height
Remaining diced for fillings

Question 6

Fraisier
Decoration & Assembly

Sequence

Answer 6

1. Demold cake carefully
2. Cut Marzipan with clean cake ring
3. Cut uneven flat top & Cut with 10cm ring
4. Cut whole cake top ½ = flip to base

Base layer (Top side down) into ring
Apply Syrup
Line strawberries along ring

Pipe cream circular ○ inside the strawberries ring and between
Insert 10cm sponge in cream + Syrup

Cream on edge of 10cm sponge
Add strawberry fillings
Pipe cream circular ○
Level cream + add top layer sponge
**use cake cake press level. Blast chill

Prep & Apply nappage on top to add Marzipan top

Transfer to small cake card to demold cake.

Glace royale in conette
Add Marzipan leaves, tendril & rose
Pipe Fraisier + 3 curls