I’d been eyeing up this rolled fraisier by chef Christophe Renou for years! I finally made it a few weeks ago and it was a real success. I simply made a few slight changes to the recipe by making an almond and vanilla crunchy layer and using the Viennese sponge recipe I usually use.
For the record, this is the dessert Christophe Renou made for the MOF (Meilleur Ouvrier de France) qualifiers in 2015.
In the chef’s own words: here, the Viennese sponge is soaked in strawberry juice, which brings out the fresh, tangy notes of the strawberry-raspberry jam, which pair deliciously with the creamy, light notes of the almond, vanilla and orange blossom whipped ganache. You also get an indulgent contrast between the soft, melting texture of the sponge and the texture of the crunchy layer. Sounds rather tempting, doesn’t it?
How do you make a rolled fraisier?
The rolled fraisier is a dessert that may seem difficult to make but isn’t really all that hard. In terms of preparation, you need to make a sponge, a jam, a whipped ganache and a crunchy layer (you could, if you wanted, skip the strawberry syrup to lighten the steps a little, even though it’s neither long nor complicated to make) 😉
To get a nice result and really clean layers (cleaner than mine, actually, as I didn’t have enough jam; I’ve revised the quantities in the recipe, don’t worry), you’ll need to go through some freezing steps. After making the Viennese sponge, spread the strawberry-raspberry jam over it and put it in the freezer. Then whip the ganache, spread it over the jam and put it back in the freezer. But don’t wait for the sponge to be completely frozen before assembling, otherwise it’s mission impossible.
Once the ganache is spread on the sponge, the best thing is to put the whole thing in the freezer for about an hour (you need to wait until the ganache no longer sticks to your finger; it must be properly set). Then cut the strips: 6 strips 4 cm wide and 2 strips 4.5 cm wide. Put them back in the freezer while you prepare everything you need for assembly.
By the way, a little tip for cutting the strips. You can use a pizza wheel, it cuts very well. I saw the tip on the Instagram account Les p’tits délices de Lilou (the roll cake specialist). I did it freehand, without a ruler, and zigzagged a bit, which made the assembly a little more perilous afterwards. So I do recommend using a long ruler to guide the pizza wheel and get nice straight strips.
For the assembly itself, the ideal is to take the sponge strips out 2 at a time, so you always have strips with the same texture. Careful, if the strips are too frozen, they will break. In that case, leave them at room temperature for a few minutes, just long enough for them to soften a little. Use a small ring or a cookie cutter for the centre and roll the strips around it, little by little. Stick the strips together with the remaining whipped ganache and finish with the 2 widest strips.
These 2 strips, 5 mm wider, will hold the crunchy layer. The fraisier is then presented upside down.
How do you make almond paste?
In the shops, it’s practically impossible to find 70% almond paste. For this recipe, I therefore decided to make it myself since it’s very simple to do. I used the recipe from Rock The Bretzel. You just need to roast the ground almonds (so they develop their aromas), add icing sugar and then egg white, and that’s it. Honestly, there’s no point in me racking my brains any more trying to find 70% almond paste on baking websites.
And because a picture is worth a thousand words, I’ll point you to a video of the chef’s recipe. It will certainly help you, especially for assembling the fraisier.
Ingredients & preparation
7 components · Full recipe
Vanilla, Almond and Orange Blossom Whipped Ganache (to start the day before)
Ingredients
- 100 g (3.5 oz) Valrhona Ivoire 35% white chocolate
- 100 g (3.5 oz) whipping cream (hot)
- 1 vanilla pod
- 1 tablespoon orange blossom water
- 1/2 teaspoon bitter almond extract
- 200 g (7.1 oz) very cold whipping cream
Method
1
Melt the white chocolate in a bain-marie or microwave.
2
Heat the 100 g (3.5 oz) of cream with the split and scraped vanilla pod. Cover and infuse for 15 minutes. Remove the vanilla pod and reheat the cream.
3
Pour the hot cream over the melted white chocolate in three additions, mixing vigorously each time.
4
Add the orange blossom water and bitter almond extract. Mix.
5
Add the cold cream and blend with an immersion blender.
6
Cover with cling film in contact and refrigerate overnight.
7
When ready to use, whip the ganache to a Chantilly consistency. Transfer to a piping bag fitted with a plain nozzle.
Strawberry, Raspberry and Orange Blossom Jam (can be made in advance)
Ingredients
- 150 g (5.3 oz) strawberry purée
- 100 g (3.5 oz) raspberry purée
- 50 g (1.8 oz) caster sugar
- 4 g (0.1 oz) NH pectin
- 1 tablespoon orange blossom water
Method
1
In a saucepan, heat the fruit purées.
2
Mix the sugar and pectin together, then whisk into the warm purées.
3
Bring to the boil for one minute, whisking constantly. Off the heat, add the orange blossom water.
4
Pour into a flat dish, cover with cling film in contact and refrigerate until set.
Strawberry Syrup
Ingredients
- 50 g (1.8 oz) strawberry purée
- 50 g (1.8 oz) water
- 20 g (0.7 oz) caster sugar
Method
1
Bring all the ingredients to the boil in a small saucepan. Leave to cool.
Viennese Sponge
Ingredients
- 4 egg yolks
- 4 egg whites
- 130 g (4.6 oz) caster sugar
- 130 g (4.6 oz) T55 flour
Method
1
Preheat the oven to 230°C / 450°F fan-assisted.
2
In a bowl, whisk the egg yolks with half the sugar until pale and thick.
3
Whisk the egg whites to stiff peaks with the remaining sugar.
4
Gently fold the egg white meringue into the egg yolk mixture using a spatula.
5
Fold in the sifted flour carefully to avoid deflating the mixture.
6
Spread the batter onto a baking tray (30 × 40 cm (15.7 in)) lined with baking paper in an even layer.
7
Bake for 7–8 minutes. The sponge should be lightly golden and spring back when touched.
8
Turn out onto a clean sheet of baking paper dusted with icing sugar. Peel off the baking paper carefully and leave to cool.
Almond Vanilla Crunch
Ingredients
- 50 g (1.8 oz) feuilletine (crushed crêpes dentelles)
- 50 g (1.8 oz) Valrhona Ivoire 35% white chocolate
- 30 g (1.1 oz) almond paste (50% almonds)
- 1/2 teaspoon vanilla extract
Method
1
Melt the white chocolate.
2
In a bowl, mix the almond paste, vanilla extract and melted white chocolate until smooth.
3
Add the feuilletine and mix gently to coat without crushing it.
4
Spread in a thin, even layer on a sheet of baking paper, the same size as the sponge. Refrigerate until set.
Assembly
Ingredients
- the Viennese sponge
- the strawberry syrup
- the jam
- the almond vanilla crunch
- the whipped ganache
- 500 g (17.6 oz) fresh strawberries
- 300 g (10.6 oz) almond paste (50% almonds)
- red food colouring (gel or powder)
Method
1
Place the cooled sponge on a clean sheet of baking paper, smooth side down. Brush generously with the strawberry syrup.
2
Spread a thin, even layer of jam over the sponge.
3
Place the almond vanilla crunch sheet on top of the jam.
4
Pipe the whipped ganache over the crunch, then scatter fresh strawberries (halved or quartered depending on size) all over.
5
Roll the sponge firmly using the baking paper to help. Wrap tightly and refrigerate for at least 4 hours.
Decoration
Ingredients
- the rolled fraisier
- 300 g (10.6 oz) almond paste (tinted red)
- icing sugar (for rolling)
- fresh strawberries
Method
1
Knead the almond paste with the red food colouring until you achieve an even, vibrant strawberry red.
2
Roll the tinted almond paste out between two sheets of baking paper (dusted with icing sugar) to about 2–3 mm thickness, slightly longer and wider than the rolled log.
3
Unwrap the chilled log. Place the almond paste sheet over it and wrap around the log, pressing gently. Trim the excess and seal the join underneath.
4
Trim the two ends neatly with a sharp knife. Decorate the top with fresh strawberries. Refrigerate until ready to serve.
Frequently asked questions
How to make a rolled fraisier?
The technique is similar to a classic Swiss roll: a light sponge is spread with filling and rolled tightly while still warm (or at room temperature for a Viennese sponge), then wrapped and chilled to set its shape. The key is to roll firmly but gently — too tight and the filling squishes out, too loose and the roll will unravel when sliced. The almond paste outer layer is rolled and wrapped around the cold log.
How to make almond paste?
Homemade almond paste is easy: blend equal weights of blanched almonds and icing sugar in a food processor until fine, then add a splash of water (or orange blossom water) and blend until the mixture comes together into a smooth, pliable paste. For a 50% almond paste, use 100 g (3.5 oz) almonds and 100 g (3.5 oz) icing sugar, plus about 1–2 tablespoons of liquid. Shop-bought almond paste (50%) works perfectly well for this recipe.
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