This strawberry fresh frasier is a beautiful dessert that is perfect for when you need something fancy and fun. Tender chiffon cake is layered with fresh strawberries and pastry cream to create a beautiful cake!
We’ve been in our new place for over a month now, and we are starting to get adjusted and scheduled. It’s hard getting used to not having a yard, but our new tradition of a family walk after dinner is fun, and everyone enjoys it. I make it a mandatory event, no matter the temperature. The dogs need out of the house, I need out of the house, and we all could use a little time together to just be. It’s nice and relaxing.
Its also an adjustment getting used to Joel being gone for 12+ hours everyday, and him being an utter zombie when he is home. I try to remember that he works very hard and is really tired, and to not get upset when he passes out at 8:00, but I still feel like a little kid jumping around him “Hi! Hi! Hi! Hi! Pay Attention to Me!” whenever he is home.
I’ve started, slowly, the process of making some friends!! I’ve joined a few clubs – MOPS and MOMS, and I have met a nice girl at church and in our apartment complex. So, in total, I have 4 “kinda sorta” friends! I’m very excited about that, and I am trying to pace myself. I know that building a friendship takes time, and I don’t want to scare them off with being over exuberant. Making new friends is so much like dating!! I am always thinking… “Did I say the right thing?” “Am I bothering them?” “Do they like me?!?!?!”
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
|And this is when the sun went down and I had to turn a light on. Ugh.|
A Fresh Frasier is kind of like a suped-up French version of a Strawberry Shortcake, and definitely delicious! It might look really complicated and hard, but it was actually fairly easy, and this recipe went off without a hitch! I really enjoyed this recipe, it looks really impressive, it tastes delicious, and is totally worthy of a re-do! I followed this recipe as written, but next time I think I am going to play with it a bit, see what fun stuff I can come up with!
|Our first taste of pastry cream! Don’t worry Mom, I took the spoon away before she put it back in her mouth. 🙂|
- 1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
- 1 teaspoon (5 ml) (4 gm) baking powder
- 3/4 cups (180 ml) (6 oz /170 gm) sugar
- 1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
- 1/4 cup (2 fl oz/60 ml) vegetable oil
- 3 large egg yolks
- ⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated
- 5 large egg whites
- ¼ teaspoon (1¼ ml) (1 gm) cream of tartar
Pastry Cream Filling:
- 1 cup (8 fl oz/250 ml) whole milk
- 1/2 teaspoon (2½ ml) pure vanilla extract
- 1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
- 2 tablespoons (30 ml) (10 gm)cornstarch
- 1/4 cup (60 ml) (2 oz/55 gm) sugar
- 1 large egg
- 2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
- 3/4 teaspoon (3¾ ml) (4 gm) gelatin
- 1/2 tablespoon (7½ ml) water
- 1 cup (8 fl oz/250 ml) heavy cream
- 1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar 1/3 cup (2⅔ fl oz/80 ml) of water
- 1 baked 8 inch (20 cm) chiffon cake (recipe above)
- 1 recipe pastry cream filling (recipe above)
- ⅓ cup (80 ml) simple syrup (recipe above)
- 2 lbs (900 g) strawberries
- confectioners’ sugar for dusting
- ½ cup (120 ml) (5 oz/140 gm) almond paste
- Preheat the oven to moderate 325°F (160°C/gas mark 3).
- Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
- In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
- In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
- Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
- Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
- Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
- Removed the cake from the oven and allow to cool in the pan on a wire rack.
- To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.
Pastry Cream Filling:
- Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
- Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
- Add the eggs to the sugar and cornstarch and whisk until smooth.
- When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
- Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
- Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
- Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
- Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
- In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
- Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
- Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
- Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
- In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.
- Combine the water and sugar in a medium saucepan.
- Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
- Remove the syrup from the heat and cool slightly.
- Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.
- Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
- Cut the cake in half horizontally to form two layers.
- Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
- Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
- Pipe cream in-between strawberries and a thin layer across the top of the cake.
- Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
- Place the second cake layer on top and moisten with the simple syrup.
- Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- To serve release the sides of the spring form pan and peel away the plastic wrap.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 395 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 134mg Sodium: 244mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 1g Sugar: 32g Sugar Alcohols: 0g Protein: 9g