Fraisier

Question 1

What is Royal Icing?

Answer 1

Is a heavy icing made with sifted icing sugar, egg white and lemon juice which is used for decorative piping and a traditional covering of English fruit cakes.

Question 2

What is crème mousseline?

Answer 2

crème pâtissiere enriched with butter and whisked until aerated.

Question 3

What does the term Fraisier mean?

Answer 3

Traditional entremets composed of génoise sponge, fresh strawberries, Kirsch syrup, crème mousseline, and marzipan.

Question 4

What does modeler mean?

Answer 4

to shape or form.

Question 5

What is a Génoise sponge?

Answer 5

A whisked sponge cake created in Italy named after the city of Genoa.

Question 6

What is the recipe for génoise?

Answer 6

100 g eggs
20 g egg yolk
75 g caster sugar
75 g plain flour (T55)
12 g butter, melted

Question 7

What is the sirop au kirsch?

Answer 7

90 g sugar
65 ml water
25 ml kirsch

Question 8

What is the recipe for Crème mousseline?

Answer 8

250 ml milk
1 g vanilla bean paste
40 g egg yolks
60 g sugar
20 g plain flour (T55)
20 g cornflour
125 g butter
20 ml kirsch

Question 9

What the method for genoise sponge?

Answer 9

Whisk eggs and sugar over a bain-marie no hotter than 40°C until volume is achieved.

Remove and whisk until ribbon stage and cool.

Fold in flour with a Maryse in 3 inclusions, then the melted butter.

Bake in deep 16 cm ring at 175°C for approx 17 mins.

Question 10

What is the method for sirop au kirsch?

Answer 10

1. Boil sugar and water. Add Kirsch when cold.

Question 11

What is the method for Crème Mousseline?

Answer 11

1. Boil milk and half the sugar with the vanilla bean paste.
2. Blanche egg yolks with the rest of the sugar, add sifted flour and cornflour mix.
3. Pour ⅓ of the milk onto the egg yolks. Return to the pan and cook until smooth and the mixture thickens.
4. Leave to cool.
5. Soften pastry cream on a freestanding mixer. Add Kirsch then the softened butter in cubes gradually.

Question 12

What are the steps involved to assemble the fraisier cake?

Answer 12

1. Bake génoise at 175°C in deep 16 cm ring. Allow to cool then cut into 2 pieces, 1 - 2 cm each. Use the excess for the middle.
2. Place the crème mousseline into a piping bag fitted with a no. 8 plain nozzle.
3. Place a disk of genoise in the base of the ring. Line the side with strawberry halves cut to the same height.
4. Soak the sponge. Pipe the cream between the strawberries and at the base. Add a small disc of génoise in the centre and pieces of strawberry.
5. Level the cream to 2 cm from the top. Chill for 2 minutes then cover with génoise disc.
6. Apply nappage on the top of génoise disc, to attach the marzipan disc.
7. Using royal icing, pipe ‘Fraisier’ in the centre and add a border design around 2/3rds of the edge,