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Le Fraisier (french-style Strawberry Shortcake) Recipe

Le Fraisier (French-Style Strawberry Shortcake) Recipe
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Serving : 6
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Prepare the ingredients before making Le Fraisier (French-Style Strawberry Shortcake) in your home. Then, follow these steps below to serve Le Fraisier (French-Style Strawberry Shortcake) for your family or friends.

Ingredients: Le Fraisier (French-Style Strawberry Shortcake)

  • Syrup
  • 40 grams Granulated sugar
  • 30 ml Water
  • 40 ml Kirsch (if you don't have it, you can use rum or something else)
  • Butter Custard (Cream Mousseline)
  • 4 Egg yolks
  • 80 grams to 100 ml Granulated sugar
  • 70 grams Cake flour
  • 400 ml Milk
  • 1 few drops Vanilla oil or beans
  • 20 ml Kirsch (may be omitted)
  • 200 grams Unsalted butter (brought to room temperature)
  • 2 ※Egg whites
  • 30 grams ※Mizuame starch based sweet syrup (sugar syrup)
  • 1 see Step 44 The ※ ingredients may be omitted
  • Almond Sponge Cake
  • 3 Whole egg
  • 90 grams Granulated sugar
  • 60 grams Cake flour
  • 60 grams Almond flour
  • 120 grams of cake flour ※If using just cake flour
  • 20 grams Unsalted (or salted) butter
  • Toppings
  • 1 Strawberries
  • 1 Strawberry jam
  • 1 Nappage (apricot jam glaze) if available

How to Make Le Fraisier (French-Style Strawberry Shortcake)

If you have prepared the ingredients needed, now time to start cooking. There are 47 steps you must follow to make Le Fraisier (French-Style Strawberry Shortcake) in your home by yourself.

    Step 1
  • Combine the almond flour and cake flour and sift. Preheat the oven to 170℃.
  • Step 2
  • Beat the eggs in a double boiler until they have warmed a bit (about 40℃) and thickened.
  • Step 3
  • Once it has thickened, remove from the double boiler. Keep beating until it returns to room temperature. Don't worry too much about the exact temperature.
  • Step 4
  • Use the hot water from Step 2 to melt the butter. Remove from the water once it melts so that it doesn't get too hot.
  • Step 5
  • Add all the sifted flour at once to Step 3 and fold with a spatula, scraping the bottom of the bowl. When the powder has mostly been combined, it's ready.
  • Step 6
  • Add the butter from Step 4 and mix until no lumps remain. Don't mix too much or you'll remove too much air from the batter.
  • Step 7
  • Line a cake mold with kitchen parchment paper and pour the batter into it. Tap the sides to break up the large air bubbles.
  • Step 8
  • If you can, use a 20 cm cake mold. When you bake it, it will shrink a bit, so if you start with an 18 cm mold, it will be too small..
  • Step 9
  • Bake at 170℃ for 30 minutes. If you bake it in an 18 cm cake mold, bake for 5 additional minutes.
  • Step 10
  • Remove from the cake mold, wrap with plastic wrap, and let cool.
  • Step 11
  • Depending on how much it expands, it should be good for about 3 slices.
  • Step 12
  • Combine the water and granulated sugar in a pot and turn on the heat. Once the sugar has dissolved, add the Kirsch and let cool.
  • Step 13
  • First, make the custard. Combine the egg yolks, granulated sugar, cake flour, and milk (about 2 tablespoons) in a bowl.
  • Step 14
  • Warm the remaining milk in a pot , then add to Step 13. If using vanilla beans, remove from the pods and warm together with the milk.
  • Step 15
  • If you can, strain the milk back into the pot, then heat over medium while continuously stirring. Adjust the heat to keep it from burning!!
  • Step 16
  • It's ready when it has all thickened. You now have stiff custard. Add some vanilla oil and Kirsch if you like and let cool.
  • Step 17
  • If you can, strain to make it smoother.
  • Step 18
  • It's not necessary to chill the custard in the refrigerator. You'll be mixing it together with the buttercream later, so it's best to leave it at room temperature.
  • Step 19
  • Next, make the buttercream. Bring the butter to room temperature and knead until creamy.
  • Step 20
  • Beat the egg whites in a bowl. Heat the mizuame in the microwave until it begins to bubble, then add it to the egg whites. Keep beating as you add it!
  • Step 21
  • Keep beating until you make a sturdy Italian meringue.
  • Step 22
  • Add Step 20 to Step 18 a little at a time, mixing in each addition with an electric mixer. It might seem like it will separate along the way, but keep beating until it's smooth.
  • Step 23
  • Stir the cooled custard until smooth, then mix into Step 22. Transfer to a pastry bag.
  • Step 24
  • Place 2 slices (or 1) of the sponge cake into an 18 cm circular cake mold.
  • Step 25
  • Brush the sponge cake with the syrup. Top with a thin layer of Step 23's cream. Cut some strawberries in half vertically and arrange around the outside of the cake.
  • Step 26
  • Fill in the center with whole strawberries. If you leave the very center open, it will be easier to cut.
  • Step 27
  • Use the remaining cream to fill in the gaps between the strawberries. It's easy to leave gaps, so be careful!!
  • Step 28
  • You can also probably fill the cake halfway up with the cream before arranging the whole strawberries in Step 25.
  • Step 29
  • Add more cream to cover the strawberries, then smooth the surface. This time, I had a shorter cake mold, so the tips kind of poked through.
  • Step 30
  • If layering another layer of sponge cake on top, reserve a little bit of the cream to use on top of the final layer. This time, I used a shortcake mold, so I only used one layer.
  • Step 31
  • If you layer another layer as stated in Step 30, then spread the syrup on top of the spongecake, then spread cream on top.
  • Step 32
  • Chill well in the refrigerator, then remove from the cake mold. You can warm the sides of the cake mold with a warmed wrung-out towel to make it easier to take out.
  • Step 33
  • Use a palette knife to lightly smooth the sides if needed.
  • Step 34
  • This time, I mixed together strained strawberry jam and nappage. You can also simply use strained jam if you like ♪
  • Step 35
  • If the color is too faint, you can add some food coloring dissolved in water. If you're worried about it staying on the cake, wrap it tightly with plastic wrap before chilling.
  • Step 36
  • Chill it well, then garnish as you like to finish!!
  • Step 37
  • You can decorate it like this after cutting if you like ♪
  • Step 38
  • When cutting, warm the knife a bit to get a clean cut. By warming the knife with hot water between each cut, you'll also get rid of any bits of cream or strawberry that cling to the knife.
  • Step 39
  • No matter how you cut it, it is full of strawberries. If you have some leftover cream, try spreading it on the unused sponge cake. It's really yummy.
  • Step 40
  • To use up leftover sponge cake and egg whites, try my snowy white cheese cake at: . You can also use any leftover strawberries and jam in this, so there's no waste!
  • Step 41
  • Here's a roll cake version! If you don't want leftover sponge cake, give this roll cake a try!
  • Step 42
  • Roll up the strawberries and cream in your favorite roll cake, spread more cream on top, and chill.
  • Step 43
  • Once chilled well, spread nappage or jam on top and it's ready. Using a 30 x 30 cm roll cake, you won't have any leftover cream, either.
  • Step 44
  • If you don't eat it all the same day and store it in the refrigerator, it will become dry and crumbly.
  • Step 45
  • This would cause the meringue to become watery, but if you don't feel like you can eat all of it the same day, mix the butter with the custard as-is right after kneading it.
  • Step 46
  • You can skip Steps 20~22 if you like. In that case, adjust the sugar in the custard to 100 g.
  • Step 47
  • Also, if you bring it to room temperature just before eating, the butter in the cream will become soft and delicious to eat.
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