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@cortestt43: ⁠#eventoclipfy @Clipfy League

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Wednesday 26 November 2025 19:40:02 GMT
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Fraisier 🍓🍰 (24 cm) 10 servings Ingredients: Crème Pâtissière: 500 g milk 5 egg yolks (about 80 g) 100 g sugar 50 g cornstarch 20 g flour 1 vanilla bean or vanilla extract 50 g butter Crème Mousseline: 250 g butter (soft) Crème pâtissière Génoise: 5 eggs 150 g sugar 160 g flour 1 pinch salt Vanilla Syrup: 100 g water 50 g sugar Optional: 1 small teaspoon strawberry flavor Filling: Fresh strawberries Chantilly Mascarpone Topping: 250 g heavy cream (35%) 200 g mascarpone ~3 tbsp powdered sugar (adjust to taste) 2 tbsp Chantilly powder (used it as stabilizer) Decoration: Fresh strawberries (sliced) Chopped pistachios Gold leaf (optional) Neutral glaze Instructions: 1. Crème Pâtissière: Heat the milk with the vanilla bean on medium heat until hot. In a bowl, whisk the egg yolks with the sugar. Add the cornstarch and flour and mix well. Slowly pour the hot milk over the mixture while whisking continuously. Return everything to a saucepan and cook on medium heat, stirring constantly until the cream thickens. Remove from heat, stir in the 50 g butter, and mix until smooth. Strain the cream, then transfer to a bowl and cover directly on the surface with plastic wrap. Let it cool completely before using. 2. Génoise: Whip the egg whites with a pinch of salt in a stand mixer until foamy. Add the sugar in three additions while continuing to whip until soft peaks form. Add the egg yolks and vanilla, mixing briefly on low speed. Gently fold in the flour to keep the batter airy. Pour into a baking tray lined with parchment paper. Bake at 170°C for 10–15 minutes, or until lightly golden. Let it cool completely. 3. Syrup: Combine 100 g water and 50 g sugar in a saucepan. Bring to a boil briefly. Remove from heat, add strawberry flavor if desired, and let it cool completely. 4. Crème Mousseline: Beat the 250 g butter until smooth. Gradually add the cooled crème pâtissière while mixing. Continue mixing until the cream becomes smooth and fluffy. 5. Assembling the Fraisier: Cut the strawberries in half and place them around the inside edge of the cake ring, flat side facing outward. Cut two circles of génoise to fit the 24 cm ring. Place the first sponge layer at the bottom and brush it with the syrup. Pipe or spread half of the crème mousseline, making sure to fill the gaps around the strawberries. Add chopped strawberries in the center. Cover with the remaining crème mousseline. Place the second génoise layer on top and brush lightly with syrup. Cover and refrigerate for at least 4 hours, preferably overnight, to set. 6. Chantilly Mascarpone Topping: Whip the cold heavy cream with powdered sugar and Chantilly powder until it starts to thicken. Add the mascarpone and mix until smooth and fluffy. Adjust sweetness to taste. Spread a layer on top of the chilled Fraisier. Pipe additional cream for decoration. Add sliced strawberries on top, brush with neutral glaze, sprinkle chopped pistachios, and finish with gold leaf if desired. ‎#fraisier #strawberry #baking #fyp #viral
Fraisier 🍓🍰 (24 cm) 10 servings Ingredients: Crème Pâtissière: 500 g milk 5 egg yolks (about 80 g) 100 g sugar 50 g cornstarch 20 g flour 1 vanilla bean or vanilla extract 50 g butter Crème Mousseline: 250 g butter (soft) Crème pâtissière Génoise: 5 eggs 150 g sugar 160 g flour 1 pinch salt Vanilla Syrup: 100 g water 50 g sugar Optional: 1 small teaspoon strawberry flavor Filling: Fresh strawberries Chantilly Mascarpone Topping: 250 g heavy cream (35%) 200 g mascarpone ~3 tbsp powdered sugar (adjust to taste) 2 tbsp Chantilly powder (used it as stabilizer) Decoration: Fresh strawberries (sliced) Chopped pistachios Gold leaf (optional) Neutral glaze Instructions: 1. Crème Pâtissière: Heat the milk with the vanilla bean on medium heat until hot. In a bowl, whisk the egg yolks with the sugar. Add the cornstarch and flour and mix well. Slowly pour the hot milk over the mixture while whisking continuously. Return everything to a saucepan and cook on medium heat, stirring constantly until the cream thickens. Remove from heat, stir in the 50 g butter, and mix until smooth. Strain the cream, then transfer to a bowl and cover directly on the surface with plastic wrap. Let it cool completely before using. 2. Génoise: Whip the egg whites with a pinch of salt in a stand mixer until foamy. Add the sugar in three additions while continuing to whip until soft peaks form. Add the egg yolks and vanilla, mixing briefly on low speed. Gently fold in the flour to keep the batter airy. Pour into a baking tray lined with parchment paper. Bake at 170°C for 10–15 minutes, or until lightly golden. Let it cool completely. 3. Syrup: Combine 100 g water and 50 g sugar in a saucepan. Bring to a boil briefly. Remove from heat, add strawberry flavor if desired, and let it cool completely. 4. Crème Mousseline: Beat the 250 g butter until smooth. Gradually add the cooled crème pâtissière while mixing. Continue mixing until the cream becomes smooth and fluffy. 5. Assembling the Fraisier: Cut the strawberries in half and place them around the inside edge of the cake ring, flat side facing outward. Cut two circles of génoise to fit the 24 cm ring. Place the first sponge layer at the bottom and brush it with the syrup. Pipe or spread half of the crème mousseline, making sure to fill the gaps around the strawberries. Add chopped strawberries in the center. Cover with the remaining crème mousseline. Place the second génoise layer on top and brush lightly with syrup. Cover and refrigerate for at least 4 hours, preferably overnight, to set. 6. Chantilly Mascarpone Topping: Whip the cold heavy cream with powdered sugar and Chantilly powder until it starts to thicken. Add the mascarpone and mix until smooth and fluffy. Adjust sweetness to taste. Spread a layer on top of the chilled Fraisier. Pipe additional cream for decoration. Add sliced strawberries on top, brush with neutral glaze, sprinkle chopped pistachios, and finish with gold leaf if desired. ‎#fraisier #strawberry #baking #fyp #viral

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