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Classic Fraisier with Mascarpone Chantilly
A generous springtime Fraisier, composed of two moist genoises soaked in orange blossom syrup, a silky vanilla mousseline cream, fresh strawberries and vanilla mascarpone chantilly. Ideal for spring celebrations or any special occasion.
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Critical Success Points
- • 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.
Safety Warnings
- • The bain‑marie and the syrup are very hot; handle with care.
- • Use kitchen gloves to remove the sheet from the oven.
- • Do not leave the oven unattended during baking.
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