Recipe of the month

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Fraisier

LEMON “PAIN DE GÊNES” SPONGE

  • Almond marzipan 50% 665 g
  • Lemon marmalade 125 g
  • Eggs 430 g
  • Egg whites 250 g
  • Caster sugar 65 g
  • Lemon zests 25 g

Infuse sugar with zests a day in advance. Mix marzipan with lemon marmalade with a paddle. Add 1/3 eggs and replace paddle with a whisk. Gradually add eggs. Whip egg whites and fold into previous mixture. Weigh 1 kg per 60 x 40 cm tray and bake at 170°C in a fan forced oven for 20 to 30 minutes.


ALMOND MOUSSELINE CREAM

  • Almond crème pâtissière 500 g
  • Butter 150 g

ALMOND CRÈME PÂTISSIÈRE

  • Milk 500 g
  • Cream 170 g
  • Caster sugar 50 g
  • Egg yolks 100 g
  • Custard powder 40 g
  • Almond marzipan 70% 45 g

Boil milk, cream and marzipan. Pour onto egg yolks mixed with sugar and custard powder. Pour back into saucepan and cook a crème pâtissière.


WHITE MARZIPAN

  • Almond marzipan 70% 300 g
  • Titanium dioxide 3 g

Mix together in a mixer with a paddle. Roll out between two guitar sheets for 2 mm thick. Cut desired shapes.


STRAWBERRY COULIS

  • Strawberry puree 1,000 g
  • Caster sugar 150 g
  • Pectin NH 10 g

Heat puree to 40°C, add
sugar mixed with pectin
and boil for 3 minutes.
Blend and pour at 60 to 80°C
depending on the moulds used.


ASSEMBLY

• Into a stainless steel calisson mould of 8 portions
• Place pain de genes sponge 1 kg (lined with white chocolate)
• Almond mousseline cream
• Fresh strawberries
• Almond mousseline cream
• Pain de genes sponge 1 kg (without white chocolate)
• White marzipan
• Strawberry coulis
• Fresh wild strawberries
• Silver leaves onto coulis

Recipe given by

STEVENS SITRUK
Chef Pâtissier Adjoint Potel & Chabot.

THE IDEA?

The fraisier is my favourite cake and in a calisson is one of my favourite shapes, I therefore mixed the two together.


THE SHAPE?

The calisson shape is well known, but not so much when it comes to a frisier.


THE FLAVOURS?

Strawberry and lemon for the freshness, finishing with almond to round off the flavours.


THE TECHNICAL STEP?

Making the lemon sponge.


CAREFUL

Take care when baking the sponge, to retain the softness when tasting.

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