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Patisserie Mothers Day Fraisier Recipe with Easy Mirror-Glazed Strawberries for Mom

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An elegant yet approachable fraisier cake featuring almond sponge, silky crème mousseline, and glossy mirror-glazed strawberries, perfect for Mother’s Day celebrations.

Ingredients

Scale
  • 3/4 cup (75g) almond flour
  • 1/2 cup (60g) all-purpose flour
  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar (for sponge)
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 2 cups (480ml) whole milk
  • 2/3 cup (135g) granulated sugar (for pastry cream)
  • 5 large egg yolks
  • 1/4 cup (30g) all-purpose flour (for pastry cream)
  • 1/2 cup (113g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • About 20 medium fresh strawberries
  • 1/2 cup (100g) granulated sugar (for glaze)
  • 1/2 cup (120ml) water (for glaze)
  • 1 tablespoon (about 9g) gelatin powder
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the almond sponge (Joconde): Preheat oven to 425°F (220°C). Line a half-sheet pan (9×13 inches) with parchment paper. Sift almond flour and all-purpose flour together and set aside.
  2. Beat egg whites with half the sugar until stiff peaks form. In another bowl, whisk egg yolks with remaining sugar until pale and slightly thickened.
  3. Gently fold dry ingredients into yolk mixture. Fold in whipped egg whites in thirds, maintaining airiness. Fold in melted, cooled butter.
  4. Spread batter evenly on prepared pan. Bake 12-15 minutes until golden and springy. Cool completely, then trim into an 8-inch circle to fit cake ring.
  5. Make the pastry cream: Heat milk and vanilla extract in saucepan until just simmering.
  6. Whisk egg yolks, sugar, and flour until smooth. Temper eggs by slowly adding half the hot milk while whisking.
  7. Return mixture to saucepan with remaining milk. Cook over medium heat, whisking constantly until thickened and bubbling.
  8. Remove from heat, strain through fine sieve into clean bowl. Cover with plastic wrap pressed on surface. Chill about 1 hour.
  9. Beat softened butter until creamy, then gradually beat chilled pastry cream into butter until smooth and fluffy.
  10. Prepare mirror glaze: Bloom gelatin in 3 tablespoons cold water for 5 minutes.
  11. Boil sugar and water until sugar dissolves. Remove from heat, stir in bloomed gelatin and lemon juice until dissolved. Cool slightly but do not set.
  12. Wash, hull, and pat dry strawberries. Coat each with glaze using spoon or pastry brush. Place on parchment paper and chill 10-15 minutes until set.
  13. Assemble fraisier: Place cake ring on board or plate. Arrange glazed strawberries around inside edge, cut side facing out.
  14. Spread thin layer of crème mousseline on bottom sponge. Fill center with half remaining cream. Add layer of sponge on top.
  15. Spread remaining cream evenly. Chill assembled cake at least 4 hours or overnight to set.
  16. Remove cake ring carefully before serving.

Notes

Use a food scale for precise measurements. Chill pastry cream fully before adding butter to avoid melting. Whip egg whites to stiff but not dry peaks. Glaze should be warm (~90°F) when applying. Use acetate strips in cake ring for clean edges. Serve chilled and use a serrated knife dipped in hot water for clean slices.

Nutrition

Keywords: fraisier, mirror glaze, strawberries, almond sponge, crème mousseline, Mother's Day cake, patisserie dessert, elegant cake

Find it online: https://novanosh.com/patisserie-mothers-day-fraisier-recipe-with-easy-mirror-glazed-strawberries-for-mom/