Hello my friends!
I love this time of year!! When my grocery bag gets red… Strawberries!! Yes it’s spring time!!
And what is better than a fraisier with diplomate custard??!
You have already 2 fraisiers recipes on the blog:
– one from Chef Philippe Conticini, the Valentine’s day fraisier
Only great references as you can see!!
So today it’s the fraisier with diplomate custard that I’m sharing, I must say that it’s my favorite of all…
Why you may ask… simply because it’s the lighter one, the famous diplomate custard is so smooth. It’s a mixture of vanilla custard and whipped chantilly cream, it’s really really good…
For the biscuit part, I went for a lady finger biscuit but a genoise will be delicious too.
The extra yummy part of this fraisier is the insert made of strawberry concentrate put inside the diplomate custard. An inspiration found among the wonderful creations of Aurélien Cohen…
This recipe requires a bit of equipment, organization and quite a bit of time ahead of you. There are a few resting times for cooling down purpose mainly, hence the 6 hours preparation time mentionned on the recipe. But you won’t spend 6 full hours in your kitchen…
The (main) utensils:
A sauce pan,
A blender or a hand mixer,
A food processor with whisk (or an electrical manual one),
A baking mat,
A 22 cm diameter pastry ring with 5 cm height (I took my extensible pastry ring by De Buyer)
A piping bag
And a nozzle.
Read the recipe more than once and go for it!
The recipe, Chef!
Fraisier with Diplomate Custard
- 30 g egg yolks or 2 small egg yolks (for the lady finger biscuit)
- 45 g egg whites or 2 small egg whites (for the lady finger biscuit)
- 37 g sugar (for the lady finger biscuit)
- 37 g flour (for the lady finger biscuit)
- 1 tablespoon icing sugar (for the lady finger biscuit)
- 375 g milk (for the vanilla custard)
- 3 egg yolks (for the vanilla custard)
- 65 g sugar (for the vanilla custard)
- 35 g corn starch (for the vanilla custard)
- 1 vanilla pod (for the vanilla custard)
- 6 g gelatine sheets (for the vanilla custard)
- 30 g butter (for the vanilla custard)
- 750 g strawberries
- 1 tablespoon lemon juice (for the strawberry concentrate)
- 15 g sugar (for the strawberry concentrate)
- 2 g gelatine sheet (for the strawberry concentrate)
Make the lady finger batter.
Preheat your oven at 180 degrees.
Pour the egg whites in your food processor bowl and whisk.
Once they get rather firm, add the sugar in 3 times.
When your meringue is very firm, add the egg yolks one by one and whisk gently (speed 2 on a scale from 1 to 6).
Add finally the sifted flour and mix gently with a spatula until you get an homogeneous batter.
Take your piping bag and diameter 10 or 12 nozzle, fill it.
Make 2 round shapes, one 18 cm diameter, the other one 16 cm on a baking paper sheet. Spread icing sugar.
Cook 10 minutes.
When you remove your biscuits from the oven, place your baking sheets on your workplan. When cooling down, the steam will help remove the lady fingers from the baking sheets.
Let cool down on a grid.
Make the starwberry concentrate.
Place the gelatine sheet in cold water.
Cut 150 g strawberries in cubes.
Place them in a sauce pan with the sugar and lemon juice.
Heat until it starts boiling. Let cook with little bubbles for 5 minutes.
Remove from the stove then mix with your hand mixer.
Set 2 tablespoons aside.
Add the drained gelatine to the rest of the concentrate, pour in a 18 cm diameter mold covered with clingfilm. Set aside in your freezer.
Make the vanilla custard.
Pour the milk in a saucepan with the vanilla pod cut in two.
Boil and remove immediatly from the heat. Set aside for 15 minutes.
During that time, whip the egg yolks with the sugar until it gets white.
Then add the corn starch and whip again.
Pour half of the milk on your mixture and mix. Pour the other half, mix again.
Pour the whole mixture in your saucepan and boil for 2 minutes while whipping with energy (otherwise your cream will cook too much at some point). (I do that at medium heat)
When the cream has the right constistency, add the butter, mix well. Add the drained gelatine, mix.
Pour it in a plate and cover with a clingfilm to avoid having a thick crust. Set aside in your fridge.
When the custard is cold, whisk the liquid cream and mascarpone into chantilly.
Set aside in your fridge.
Whisk the custard for one minute. Add the chantilly gently with a spatula.
Set aside in your fridge.
Proceed with final assembly.
Place your pastry ring and your pastry ribbon aroung the 16 cm diameter biscuit.
Place the strawberries, cut in half, cut face against the boarder (as shown on the picture).
Pipe the diplomate custard between the strawberries and on the biscuit. Spread with a small spatula.
Place the frozen strawberry concentrate in the center. Add one layer of fresh strawberries cut in cubes or slices.
Cover with diplomate custard.
Place the other biscuit.
Cover with more diplomate custard, spread with a spatula. Pipe the rest of the custard in the middle of your fraisier.
Finalize decoration with strawberries and strawberry concentrate (the one set aside).
Set aside in your fridge until serving.