{"id":7531,"date":"2015-04-17T19:25:10","date_gmt":"2015-04-17T09:25:10","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=7531"},"modified":"2016-08-18T13:17:09","modified_gmt":"2016-08-18T03:17:09","slug":"strawberry-fraisier-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/strawberry-fraisier-dessert-recipe\/","title":{"rendered":"Strawberry Fraisier Dessert Recipe"},"content":{"rendered":"<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class= \"size-large wp-image-7552\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/04\/IMG_6945-550x522.jpg\" alt=\"strawberry fraisier recipe how to cook that\" width=\"550\" height=\"522\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6945-550x522.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6945-300x285.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6945-60x57.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6945-400x380.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>This strawberry Fraisier Dessert Recipe is a french classic. The strawberries around the edge make it look elegant and fresh. Traditionally they are topped with a marzipan but I&#8217;m not a fan so I&#8217;ve swapped that with a strawberry gel.<\/p><\/div>\n<p>And yes this week we have a giveaway that is open to people worldwide. Yay! You could win one of 5 Baker&#8217;s Secret Prize packs, there are three to giveaway here on the website &#8211; you can enter on the form below.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/O9HGpensIR8?rel=0&amp;showinfo=0\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\n&nbsp;<\/p>\n<p>Competition is now CLOSED: Congratulations to the winners: Megan Hattink, Bevan Chik, Katie and on <a title=\"how to cook that instagram\" href=\"http:\/\/instagram.com\/howtocookthat\" target=\"_blank\">instagram<\/a> @micabbg and <a title=\"facebook how to cook that\" href=\"http:\/\/facebook.com\/howtocookthat\" target=\"_blank\">facebook<\/a> Johnny Diam <\/p>\n<h4>To make 12 strawberry Frasier you will need<\/h4>\n<p><strong>Strawberries<\/strong><br \/>\n36 Strawberries to use around the edge of the desserts, washed and hulled.<\/p>\n<p><strong>Base Sponge Cake Recipe:<\/strong><br \/>\n200g (7.05 ounces) (approx 12) egg yolks<br \/>\n300g (10.58 ounces) (approx 7) egg whites<br \/>\n250g (8.82 ounces) or 1 cup plus 2 Tbsp sugar<br \/>\n250g (8.82 ounces) or 1\u00bd cups plus 1 Tbsp plain or all purpose flour<\/p>\n<p>Preheat oven to 180C (356 degrees Fahrenheit), line a tray with non-stick baking paper.<br \/>\nAdd 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&#8217;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.<\/p>\n<p><strong>Pastry Cream Filling<\/strong><br \/>\n2 cups or 500millilitres (16.91 fluid ounces) full cream milk (4% fat)<br \/>\n1 tsp vanilla extract<br \/>\n4 Tablespoons or 28g (0.99 ounces) cornflour<br \/>\n1\/2 cup or 109g (3.84 ounces) sugar<br \/>\n2 eggs<br \/>\n60g (2.12 ounces) or 1\/4 cup plus 1 tsp butter<br \/>\n1\u00bd tsp gelatin powder<br \/>\n2 cups or 500millilitres (16.91 fluid ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<\/p>\n<p>Add four tablespoons of milk to the gelatin, stir immediately and leave to soften.<br \/>\nHeat the milk and vanilla over the stove top.<br \/>\nWhisk together the eggs, sugar and cornstarch, then add to the hot milk whisking as you do.<br \/>\nStir over the heat until thickened then continue to stir for a couple of minutes more<br \/>\nAdd 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.<br \/>\nWhip the cream to soft peaks and fold into the cooled custard mixture.<\/p>\n<p><strong>Strawberry Gel<\/strong><br \/>\n250g (8.82 ounces) or approx 1 and 2\/3 cups of strawberries, washed and hulled.<br \/>\n2g (0.07 ounces) or 1 teaspoon agar agar<\/p>\n<p>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.<\/p>\n<p><strong>Assembling the dessert<\/strong><br \/>\nSee the video above for demonstration of assembling the strawberry fraisier dessert.<br \/>\nDecorate with<a title=\"Chocolate decorations for desserts\" href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-decorations-for-desserts\/\" target=\"_blank\"> chocolate curls<\/a> and fresh strawberries<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-7551\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/04\/IMG_6967-550x413.jpg\" alt=\"chocolate decorations  reardon\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6967-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6967-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6967-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6967-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>With thanks to Baker&#8217;s Secret for supporting How To Cook That by sponsoring this giveaway.<\/p>\n<p>by Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/\" title=\"Welcome to How To Cook That\" target=\"_blank\">How To Cook That<\/a><\/p>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/strawberry-fraisier-dessert-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6935-150x150.jpg?wsr\" class=\"alignleft tfe wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6935-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6935-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6935-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6935-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"7550\" \/><\/a><p>This strawberry Fraisier Dessert Recipe is a french classic. The strawberries around the edge make it look elegant and fresh. Traditionally they are topped with a marzipan but I&#8217;m not a fan so I&#8217;ve swapped that with a strawberry gel. And yes this week we have a giveaway that is open to people worldwide. Yay! You could win one of 5 Baker&#8217;s Secret Prize packs, there are three to giveaway here on the website &#8211;<\/p>\n","protected":false},"author":1,"featured_media":7550,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,972,2103,93,1227,163,1068,2101,2100,2104,2099,2102,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7531"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=7531"}],"version-history":[{"count":19,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7531\/revisions"}],"predecessor-version":[{"id":8629,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7531\/revisions\/8629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/7550"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=7531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=7531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=7531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}