Classic Fraisier with Mascarpone Chantilly

Ingredients

• 4 unités Whole eggs (Fresh, medium size)
• 120 g Granulated sugar (For the genoise)
• 120 g Wheat flour (type 45) (Sift before use)
• 30 g Corn starch (Maizena) (Sift with the flour)
• 1 zeste Zest of one organic lemon (Finely grated)
• 100 g Sugar (syrup) (For the orange blossom syrup)
• 100 ml Water (syrup) (Filtered water)
• 15 ml Orange blossom water (About 1 tablespoon)
• 500 ml Whole milk (For the pastry cream)
• 1 gousse Vanilla bean (Split and seeds scraped)
• 2 unités Egg yolks (Fresh)
• 100 g Sugar (pastry cream) (White sugar)
• 30 g Flour (pastry cream) (Sift)
• 30 g Corn starch (pastry cream) (Sift)
• 75 g Cold butter (Cut into cubes, very cold)
• 75 g Room temperature butter (At room temperature)
• 250 g Mascarpone (Very fresh)
• 100 g Powdered sugar (For the mascarpone chantilly)
• 200 ml Whole liquid cream (Very cold)
• 500 g Fresh strawberries (Seasonal, hulled and halved)
• 1 feuille Baking paper (Size adapted to silicone mat)
• 1 piece Silicone baking mat (Facilitates demoulding)

Instructions

1. Prepare the genoise batter

   Separate the whites from the yolks. Whisk the whole eggs with the sugar, lemon zest and a pinch of salt over a bain‑marie until 55 °C, then continue whisking off the heat until the mixture doubles in volume and forms a ribbon.

   Time: PT15M

2. Bake the genoise

   Pour the batter onto the silicone mat previously covered with baking paper, smooth with a spatula and bake at 210 °C for 2 min, then lower to 190 °C and bake 10‑12 min. Check doneness with the tip of a knife.

   Time: PT12M

   Temperature: 190°C

3. Cut the genoises

   Let the genoise cool, remove the paper, then using 20 cm and 18 cm cutters cut two discs. Set aside.

   Time: PT5M

4. Make the orange blossom syrup

   In a small saucepan, bring the sugar and water to a boil. As soon as it boils, remove from heat, let cool slightly, then stir in the orange blossom water.

   Time: PT5M

5. Prepare the pastry cream

   Heat the milk with the vanilla bean until boiling, let infuse for 30 min. Meanwhile, whisk the egg yolks with the sugar, flour and starch. Pour the hot milk over the mixture in two batches, stir, then return to low heat, stirring constantly until thickened.

   Time: PT12M

6. Incorporate the butter

   When the pastry cream has slightly cooled, add the cold butter pieces, mix with an immersion blender until fully incorporated. Once at room temperature, add the softened butter and whisk until a smooth and supple texture is achieved.

   Time: PT5M

7. Whisk the mousseline cream

   Transfer the cream to the mixer bowl and whisk on medium speed until it gains volume and becomes silky.

   Time: PT5M

8. Assemble the Fraisier

   Place the 18 cm ring in the centre of a plate. Arrange the halved strawberries along the edge. Generously soak the lower disc with the orange blossom syrup. Fill the gaps with the mousseline cream, then place the strawberries inside. Cover with the second disc (20 cm) and soak again. Spread the remaining cream on top and smooth.

   Time: PT35M

9. Prepare the mascarpone chantilly

   In the mixer bowl, combine the mascarpone, powdered sugar and the seeds of ½ vanilla bean. Add the very cold liquid cream gradually and whisk until a firm and airy chantilly is obtained.

   Time: PT10M

10. Pipe the chantilly and decorate

    Fill a piping bag with the mascarpone chantilly. On the top of the Fraisier, pipe commas of chantilly forming a decorative pattern. Arrange the remaining strawberries on the summit, slightly tilted.

    Time: PT10M

11. Chill

    Cover the Fraisier with cling film and place in the refrigerator for at least 3 hours so the cream firms up.

    Time: PT3H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole eggs: Organic chicken eggs
• Instead of Granulated sugar: Cane sugar
• Instead of Wheat flour (type 45): All‑purpose flour
• Instead of Corn starch (Maizena): Potato starch
• Instead of Zest of one organic lemon: Yellow lemon zest
• Instead of Sugar (syrup): Cane sugar
• Instead of Orange blossom water: Orange blossom extract
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Vanilla bean: Vanilla extract
• Instead of Egg yolks: Pasteurised egg yolks
• Instead of Sugar (pastry cream): Cane sugar
• Instead of Flour (pastry cream): All‑purpose flour
• Instead of Corn starch (pastry cream): Potato starch
• Instead of Cold butter: Vegetable margarine (for cooking)
• Instead of Room temperature butter: Soft margarine
• Instead of Mascarpone: Cream cheese (e.g., Philadelphia)
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Whole liquid cream: Crème fleurette
• Instead of Fresh strawberries: Raspberries or blackberries (for variation)
• Instead of Silicone baking mat: Baking sheet

Equipment Needed

• Electric whisk or stand mixer
• Saucepan
• Mixing bowl (casserole bowl)
• Offset spatula
• Baking sheet
• Silicone baking mat
• Cooking thermometer
• Ring cutter (20 cm and 18 cm)
• Cling film
• Piping bag
• Nozzles (star and plain type) (optional)
• Oven
• Refrigerator
• Turntable (optional)

Critical Steps — Do Not Skip

• Reach exactly 55 °C during the egg bain‑marie.
• Incorporate the flour and starch gently to avoid deflating the batter.
• Baking the genoise: monitor colour and time.
• Thicken the pastry cream properly without lumps.
• Soak the genoises with the syrup without making them soggy.

Chef Tips from the Video

• Use seasonal, slightly sweet strawberries for better flavor.
• Sift the flour and starch together to avoid lumps.
• Infuse the vanilla in the milk for 30 min for an intense aroma.
• For a glossy finish, lightly brush the top of the cake with a drizzle of syrup before adding the chantilly.

Troubleshooting

Storage

Refrigerator: Keep covered, 3‑4 days.

Freezer: Not recommended, the mousse texture degrades.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• Prepare the genoises and store at room temperature, well wrapped.
• Make the syrup and keep it refrigerated for 24 h.
• Make the mousseline cream the day before and keep it chilled, covered with cling film.
• The mascarpone chantilly can be whipped 2 hours before service.