Fraisier à la crème mousseline

Fraisier à la crème mousseline

Genoise

3 Eggs

90 g Sugar

All of Purpose Flour 105 g

Preheat the oven to 175 C

1. Bring water to a boil and Turn off the heat

2.put the bolw over the pot beating eggs and sugar over

the water bath

3.Use Hand Mixer and beating until get ribbon stage

4.Add Flour and gently folding

Pour  batter into a prepared baking pan ( 25x40 cm)

baking at 175 C , 14 Minutes

Cream Fraisier Filling  (crème mousseline)

1.Creme patissiere

250 Milk

50 g Sugar

15 g Cornstrach

1 Egg

2 Egg Yolks

1 Vanilla Pod

1. in a small pot ddd milk , cream add vanilla bean and seed

cook over medium heat

until the mixture comes to a simmer

2.In another bowl beat eggs and sugar together

and then add corn flour mix well

3. Gently pour the milk-mixture into the egg-mixture

then pour mixture back into a saucepan

and cook over medium heat until thickens

4.Pour into baking tray,  Cover the plastic wrap and chill in the refrigerater until use

2.Creme au beurre

1 egg yolk+ 1 egg

26 g water + 120 g sugar ( Syrup)

250 Butter( Room temperature)

1.In small saucepan add Sugar and water to make the syrup

2.Bring them to cook to 120 C (Temperature of Syrup)

3.In another bowl ,beating egg until light foamy

4. When the temperture of  syrup get 120 C

turn off the heat and gently pour the hot syrup into

the egg mixture, beating until cool down

5.In another bowl cream the butter until very soft creamy and lightly fluffy

6.Gently pour the egg-sugar mixture into the creamy butter, beating on medium speed

Cream Fraisier Filling  (crème mousseline)

Beating  Creme patissiere and creme au beurre together

How to arrange the cake

1.Cut the genoise cake with cutter or a dessert ring 

 ( I use a cookies Cutter 8 cm diameter)

2. Brush the cake with Strawberry Jam 

3. Arrange Strawberry 

4. Add Cream and some Strawberry 

5. Add another leyer of cake

5.Add the cream on top and refrigerate 30 minutes

6. Decoration with Cream chantilly and Fresh Strawberry , edible Flowers