Fraisier | French Strawberry Cake (Yann Couvreur) скачать в хорошем качестве

Fraisier | French Strawberry Cake (Yann Couvreur)

Fraisier inspired by Yann Couvreur, one of my favourite French Pastry Chefs. Rings of beautiful strawberries encassing creamy creme mousseline with a really light sponge soaked in strawberry syrup. This is turning out to be one of my favourite cakes to make when strawberries are in season. I hope you like the recipe and let me know if you have any questions in the comments My French Pastry Masterclass Udemy - https://www.udemy.com/course/fundamen... Social Media Instagram:   / peaceful_baking   Timecodes 0:00​- Intro 0:27- Preparing the Strawberries 0:49- Mascerating the Strawberries 1:14​- Making Pastry Cream 3:34​- Preparing the Soaking Syrup 4:12​- Making the Genoise Sponge 6:17- Making Creme Mousseline 6:41- Assembling the Fraisier Cake 9:14- Final Result #ASMR #cake #peacefulbaking ------------------------------------------------------------------------------------------------------------------------------ Recipe 200 Grams Fresh Strawberries Creme Mousseline 270 Grams Milk (1 cup+2 tbsp) 50 Grams Sugar (3 tbsp) 4 Egg Yolks 25 Grams Flour (1 tbsp+ 2 tsp) 40 Grams Butter (Cold) 60 Grams Butter (Soft)- To be added later Genoise Sponge 2 eggs 50 Grams Sugar (3 tbsp) 40 Grams Plain Flour (1/3 cup) Sugar Syrup 50 Grams Water (1/4 cup) 30 Grams Sugar (2 tbsp) 80 Grams Diced Strawberry (1 cup) 40 Grams Sugar (3 tbsp) Instructions 1. Cut the Strawberry into rings and set aside 2. Roughly Dice 80 Grams of Strawberries and add 40 Grams sugar and mix and set aside for 1 hour 3. To make the Pastry cream whisk the yolks with the sugar and then flour and add simmering milk. Cook the custard and get it to a boil. Add cold butter and whisk and refigerate 4. To make the sponge cook the eggs till 38C/100F or until the sugar is completely dissolved 5. Whisk with a hand mixer until nice and frothy. Fold in flour and bake at 180C/350F for 12-14 mins 6. Once the Pastry Cream is cooled down whisk in butter and put in a piping bag 7. Assemble the cake in a ring lined with acetate sheet. Arranging the strawberries on the side and then pipe the cream and chopped strawberries and the sponge. Repeat the process one more time 8. Refigerate for atleast 6 hours. Preferably overnight for best flavor