Beautiful Strawberry Fraiser Dessert Recipe

Beautiful Strawberry Fraiser Dessert Recipe

Beautiful strawberry Frasiers Dessert Recipe. Now we are going to make little individual ones. You can make one big one if you prefer but I like the cute little ones. Now a couple of weeks ago I used these loose bottom baking tins and everybody asked where did you get them from? Well they are by a company called bakers secret. And they also make the same thing but in 12 which is what we are going to use today still have the loose bottoms so it makes it easy to get the desserts out. A spatula, the loose bottom square ones. That is exactly the same as these individual ones but square, some measuring cups, a set of piping tips and the piping bag to go with that and the couplers.

To make 12 strawberry Frasier you will need

Strawberries
36 Strawberries to use around the edge of the desserts, washed and hulled.

Base Sponge Cake Recipe:
200g (7.05 ounces) (approx 12) egg yolks
300g (10.58 ounces) (approx 7) egg whites
250g (8.82 ounces) or 1 cup plus 2 Tbsp sugar
250g (8.82 ounces) or 1½ cups plus 1 Tbsp plain or all purpose flour

Preheat oven to 180C (356 degrees Fahrenheit), line a tray with non-stick baking paper.
Add half the sugar to the whites and the other half to the yolks. Whisk the whites until you can turn the bowl upside down without it falling out. Using the same beaters whisk the yolks. Sift the flour over the egg whites then add the yolks and fold it all together until you can’t see any streaks. Pour onto the baking tray spread out. My tray is 38cm (14.96 inches) x 25cm (9.84 inches). Bake for about 5 minutes or until golden brown. Set aside to cool.

Pastry Cream Filling
2 cups or 500millilitres (16.91 fluid ounces) full cream milk (4% fat)
1 tsp vanilla extract
4 Tablespoons or 28g (0.99 ounces) cornflour
1/2 cup or 109g (3.84 ounces) sugar
2 eggs
60g (2.12 ounces) or 1/4 cup plus 1 tsp butter
1½ tsp gelatin powder
2 cups or 500millilitres (16.91 fluid ounces) cream (35% fat)

Add four tablespoons of milk to the gelatin, stir immediately and leave to soften.
Heat the milk and vanilla over the stove top.
Whisk together the eggs, sugar and cornstarch, then add to the hot milk whisking as you do.
Stir over the heat until thickened then continue to stir for a couple of minutes more
Add the softened gelatin and stir until melted. Remove from the heat. Add the butter and stir through. Leave to cool at room temperature, do not refrigerate or it will set.
Whip the cream to soft peaks and fold into the cooled custard mixture.

Strawberry Gel
250g (8.82 ounces) or approx 1 and 2/3 cups of strawberries, washed and hulled.
2g (0.07 ounces) or 1 teaspoon agar agar

Blend the strawberries and strain to remove and seeds. This should leave you with about 150g (5.29 ounces) of strawberry puree. Place puree in a sauce pan and sprinkle over the agar agar. Heat until boiling, continue to stir allowing the agar to dissolve. Pour onto foil and spread thinly. Place in fridge to set.

A whisk and also a bakers secret spatula. Which is the offset spatula which I use all the time when decorating cakes it just makes it really easy to get a flat surface there and spread your frosting out. The first thing we need to do is make a really light fluffy sponge for the base.

The first thing we want to do is whip together our egg whites and half of our sugar. Put the other half of you sugar into the egg yolks. And then just whip those up until they are stiff. Perfect, they look great. So you should be able to tip your bowl upside down without it falling out. Then you know it is perfect. OK so now take your egg yolks and your sugar just use the same beaters that you used before and just turn that on on low speed because I’ve got a little bowl.

And whisk those together. Now into your egg yolks we just want to add some vanilla to taste so probably about a teaspoon there. Mix that through. Now we want to sieve our flour into our egg whites so that it gets it nice and aerated and fluffy. So just tip that in there. Add that on top and we are also going to add our egg mixture as well. Now we don’t just want to stir this. If you just stir stir stir you are going to get all that air and collapse it. That’s not what we want to do. We want to fold it together. So scoop around and sown to the bottom of the bowl and back over the top so that you just get a nice fluffy sponge we want it to be really really light.

Continue to fold that through making sure we don’t have any lumps of flour or egg white so we only want to fold it until it is just mixed in but we don’t want to leave it with streaks of egg white we actually so want cake not cooked egg. Wonderful so that just looks just right there are no streaks of white in there there is no flour. It is all just folded in beautifully together. So now we want to pour that in to a tray that is lined with non-stick baking paper. And to spread it out all the way to the edges. Now we only need the sponge to be quite thin because we are going to put a layer of it at the bottom of our cake and at the top. SO we don’t want it too fat. Now just place that in the oven to bake. It will only take bout 5 minutes to bake an it will be nice and golden brown.

Now that that is cooling what we want to do is make our pastry cream for the filling. For that we will need some cream, butter, vanilla cornflour or corn starch, sugar, 2 eggs milk and some powdered gelatin. The first thing we want to do is soften our gelatin so just add a little bit of the milk into the gelatin there and mix that around. And then we will just leave that and the gelatin will absorb the liquid from the milk and it will soften it up. The next thing we want to do is whisk together the eggs with the cornflour and the sugar. Whisk them until they are well combined. Bring the milk to boil over the heat and then add that egg mixture into it and stir continuously until it thickens. Once it is bubbling you just keep stirring it over the heat for another couple of minutes and what that does is it just makes sure that all those starch granules in the cornflour have burst and if they don’t you get that floury taste to your dessert and you don’t want that.

So once that is ready and it is all thickened up like this. Then we want to add in our gelatin and stir that through until it is melted. Now pour that thickened mixture into a cool bowl and add in your butter and stir that through until it is melted and all mixed in there nicely. Lovely now we want to let that cool to room temperature and we are going to whip our cream and then fold the tow together.

While that is cooling we want to take our sponge out and level off the top so we get a nice perfect straight layer in each dessert. Cut out circles slightly smaller than the base of the tin and put them into place. Choose some strawberries that are around the same size. And the hull them and cut them in half and then cut two nice slices from either side of the centre there. Place those into the tin right down to the base using the cake to hold them in place. And continue to do that the whole way around. And in my sized tin each one of these needed about 3 1/2 strawberries. To make some simple syrup just put a couple of tablespoons of water and a couple of tablespoons of sugar into a cup and microwave that on high for one minute until the sugar is dissolved. Use a pastry brush to add this to the bases and this just makes it really moist and you can add alcohol or flavouring to this if you prefer.

But I prefer mine without. Now to finish off our filling. Pour your cream into a bowl and whip that on high speed until you get soft peaks. And it’s looking good so just so it is like this, just softly whipped you don’t want to over whip it, we don’t want to make butter. Now we want to fold our whipped cream into that cooled custard mixture. Just scoop down around just like we did when we were folding the cake down around the bottom because we want to keep the air to keep it light and fluffy. Place that mixture into a piping bag fitted with a round tip and pipe it into your dessert tins. Now if you don’t have a piping bag you can just spoon it in. i just find it easier to get it neatly into the tin if you use a bag. Now take some of these scraps of strawberries or little pieces that we’ve got left and push them down into the middle there on each one so that when you bite into it you have that beautiful strawberry flavour mixed with that pastry cream that is nice and creamy in the middle.

And then add another slightly bigger circle of sponge to the top of each one. And then place them in the fridge to set. Traditionally these would have marzipan on top of them. i’m not really a fan of marzipan on desserts so i am going to make a strawberry jelly instead and put circles of that on top and I’ll show you how to make that. To make the strawberry gel puree some strawberries and place them through a fine sieve. Then put that into a saucepan and sprinkle over some agar agar over the top. Now agar is different from gelatin in that it makes things gel but it makes them set at room temperature whereas gelatin makes them set when it is cold in the fridge.

It give a firmer gel as well that doesn’t break as easily so you can use it to make sheets like we are going to today. pour that mixture over acetate or foil spread it out thinly and leave it to set. Once your desserts are set use something small like a medicine measuring cup to push the base up and out of the tin and then transfer your dessert onto a plate ready for decorating. Use a circle cutter and cut a circle of strawberry gel and place that on top of the dessert. Add a swirl of white chocolate and a strawberry to the top of each one.

 

As found on Youtube

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