Today, I’m offering you a fraisier that’s a little different from the classic version. Here, no mousseline cream, but a combination of vanilla diplomat cream and vanilla chantilly. The result is lighter and fresher, while remaining very indulgent.
It’s a version I really like, especially when the strawberries are nicely fragrant. The diplomat cream brings hold and softness, while the chantilly lightens the whole. You get a balanced dessert, less rich than the traditional fraisier, but just as flavourful.
The recipe remains accessible, even if piping the chantilly requires a little precision for a pretty result. Nothing complicated, but you need to take your time during assembly.
If you fancy a seasonal fraisier, with lighter textures and a lovely vanilla flavour, this version should appeal to you. But if you’re a fan of the classic fraisier, the recipe can be found here.
Ingredients & method
7 components · Full recipe
Vanilla whipped cream
Ingredients
- 300 g (10.6 oz) full-fat whipping cream
- 1 vanilla pod
- 30 g (1.1 oz) icing sugar
Method
1
Split the vanilla pod in half and scrape out the seeds. In a saucepan, heat the cream with the vanilla seeds and pod.
2
Remove the vanilla pod, then leave the cream to cool completely in the fridge (ideally overnight).
3
When you’re ready to assemble the fraisier, whip the well-chilled vanilla cream with the icing sugar to stiff peaks. Place in a piping bag and refrigerate until needed.
Strawberry confit
Ingredients
- 250 g (8.8 oz) fresh strawberries
- 50 g (1.8 oz) sugar
- 3 g (0.1 oz) gelatine sheets
Method
1
Soak the gelatine in cold water for 10 minutes.
2
Wash, hull and halve the strawberries. Place in a saucepan with the sugar and heat over medium heat, stirring regularly, until a smooth compote forms (about 10 minutes).
3
Off the heat, add the drained gelatine and mix until completely dissolved.
Vanilla diplomat cream
Ingredients
- 500 g (17.6 oz) whole milk
- 1 vanilla pod
- 4 egg yolks
- 100 g (3.5 oz) sugar
- 50 g (1.8 oz) cornflour
- 4 g (0.1 oz) gelatine sheets
- 200 g (7.1 oz) full-fat whipping cream
Method
1
Soak the gelatine in cold water for 10 minutes.
2
In a bowl, whisk the egg yolks with the sugar and cornflour until smooth.
3
Split the vanilla pod in half and scrape out the seeds. Add them to the milk in a saucepan and bring to a gentle simmer.
4
Pour one third of the hot milk over the egg yolk mixture while whisking, then return everything to the saucepan.
5
Cook over medium heat, stirring constantly, until the pastry cream thickens. It should be smooth and shiny.
6
Off the heat, add the drained gelatine and mix until completely dissolved.
7
Pour the pastry cream into a wide dish, cover with cling film directly on the surface and leave to cool completely in the fridge (at least 2 hours).
8
Once the pastry cream is cold, whip the well-chilled cream to soft peaks.
9
Loosen the pastry cream by working it with a whisk or spatula until smooth, then gently fold in the whipped cream in two or three additions using a spatula.
Almond soft cake
Ingredients
- 100 g (3.5 oz) ground almonds
- 100 g (3.5 oz) icing sugar
- 3 eggs
- 30 g (1.1 oz) T55 flour
- 30 g (1.1 oz) melted butter
Method
1
Preheat the oven to 180°C / 350°F fan-assisted. Line a baking tray with baking paper.
2
In a bowl, mix together the ground almonds, icing sugar and eggs until smooth.
3
Add the sifted flour and mix gently, then incorporate the melted butter.
4
Spread the batter on the lined tray to a thickness of about 5 mm. Smooth with an offset spatula.
5
Bake for about 12–15 minutes, until the cake is lightly golden. Leave to cool completely on the tray.
6
Once cooled, cut out two discs the same diameter as your ring (20–22 cm (8.7 in)).
Soaking syrup
Ingredients
- 150 g (5.3 oz) water
- 50 g (1.8 oz) sugar
- 1 vanilla pod
Method
1
In a small saucepan, bring the water, sugar and split vanilla pod to the boil. Stir until the sugar dissolves, then leave to cool before using.
Assembly
Ingredients
- Fresh strawberries
Method
1
Place a cake ring (20–22 cm (8.7 in)) on a serving plate or cake board. Line the inside with a strip of acetate film (this makes unmoulding easier).
2
Place the first almond sponge disc in the bottom of the ring and soak it generously with the vanilla syrup using a pastry brush.
3
Wash, hull and halve the fresh strawberries. Line the inside edge of the ring with halved strawberries, flat side against the acetate, all the way around.
4
Spread half the diplomat cream over the sponge, filling the gaps between the strawberries. Spread the strawberry confit on top, then pour over the remaining diplomat cream and smooth the surface with a small offset spatula.
Decoration
Ingredients
- Icing sugar for dusting
Method
1
Place the second soaked almond sponge disc on top of the diplomat cream. Gently press down to level.
2
Refrigerate for at least 3 hours (ideally overnight) to allow the fraisier to set completely before unmoulding.
3
Unmould carefully: remove the ring, then peel off the acetate strip gently. Place on a serving plate.
4
Pipe the vanilla whipped cream over the top of the fraisier in a regular pattern (rosettes or small mounds).
5
Decorate with fresh whole or halved strawberries. Dust lightly with icing sugar just before serving.
6
The fraisier is best eaten on the day, but keeps well in the fridge for up to 2 days.
Gallery
