In our latest video (link here), we showed how to assemble our Fraisier cake. If you are unfamiliar with what a Fraisier cake is, it's a classic French strawberry and sponge cake, with a delicious cream mousseline. As requested, here is the recipe for the cream mousseline:
To make enough for 3 cakes:
Ingredients:
- Milk: 1000g
- Whole Eggs: 6
- Sugar: 250g
- Cornflour: 100g
- Unsalted Butter: 500g
- Vanilla: 2 pods
Method:
- Place the milk and vanilla pods in a pot and bring to a simmer.
- In a separate bowl, combine the eggs, sugar, and cornstarch.
- Temper the egg mixture by slowly whisking in a small amount of the hot milk mixture.
- Return the tempered mixture to the pot and cook, stirring constantly, until it reaches 82°C (180°F).
- Remove from heat and allow to cool completely.
- Once cooled, transfer the mixture to a stand mixer and whip until light and fluffy.
- Gradually add the unsalted butter, a little at a time, while continuing to whip the mixture until it doubles in volume.
The resulting cream mousseline is now ready to be used in your Fraisier cake assembly. Enjoy!
See you tomorrow. 🙌
Chef Pavel S.
Eclair at the Bay
