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Published: Friday January 27, 2012 MYT 3:51:22 PM Updated: Monday June 10, 2013 MYT 5:40:53 PM

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Fraisier (French Strawberry Torte)
BY CHEF FOO HAI MAY

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Ingredients
Genoise Sponge 4 whole eggs 1 tsp vanilla extract 100g sugar 125g soft flour (sifted) 80g melted butter

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Lemon Syrup 150g water 75g sugar 1/2 lemon zest

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Dot the cream with half of the butter in tablespoon-sized chunks. You want to evenly incorporate the flour into the egg mixture without deflating the aerated eggs. and then gently but quickly fold together. water and lemon zest. Check the bottom of your saucepan. Remove from the heat and cool. the mixture has to be stiffen and thickened as you pull the batter up with the beater and it stays atop the rest of the mixture for about 10 seconds or more. (Take precaution on the folding method as how you fold the mixture together is crucial to determine the success of a light and spongy génoise. Seafood Pizza Wrap 5. Rice Vermicelli With Snow Peas 3.com.7/22/13 2 tbsp liqueur of your choice (optional) Fraisier (French Strawberry Torte) . (Do not open the oven door before the minimum time or the cake could collapse. whisk constantly the eggs. Fold the mixture back into the rest of the egg mixture. It should be tripled in volume) Fold 1/4 of the egg mixture into the melted butter to lighten the butter.) Crème Mousseline (Rich Buttery Pastry Cream) Scald the milk with half the sugar in a heavy bottom saucepan over medium high heat. the remaining sugar and custard powder / cornstarch until the mixture becomes pale in color. Once the milk is scalded. vanilla extract. Remove cake from oven and place on wire rack to allow the cake to cool completely. Once the mixture boils. If there is any scorched milk or film. forming a ribbon-like effect.my/Lifestyle/Food/Recipes/2012/01/27/Fraisier-French-Strawberry-Torte. Slice the cake into 3 horizontal layers. continue stirring vigorously over the heat for about 30 seconds more.thestar. It’s important that you are quick and gentle at the same time. stirring vigorously and constantly. otherwise. Repeat this steps until the flour has been incorporated. vanilla and sugar over a double boiler with simmering water until the mixture reaches ‘ribbon stage’ about 8-10 minutes.Recipes | The Star Online More in Food Hotels catch up on cronut mania Sweets for the season Hotel celebrates festive season with Sudirman's favourite dishes All about rendang Egypt coup Kuala Besut byelection Crème Mousseline (Rich Buttery Pastry Cream) 500g fresh milk 4 egg yolks 1 tsp vanilla extract 100g sugar (divided into half) 70g custard powder / cornstarch 200g butter. lifting the batter from the bottom of the bowl. Let the butter Dining in the sky ADVERTISEMENT www. use another heavy bottom saucepan.aspx 2/4 . Sift 1/3 of the flour onto the egg mixture. Continue adding the milk in fourths until all has been whisked together. Strain of the zest and refrigerate until you are ready to use it. Fusion Curry Wrap 4. bubbling at the edges. pour the mixture back into the pan and bring to a boil over medium high heat. Stir-fried Chicken Wings With Snow Peas 2. press the centre of the cake with a finger and ensure the cake will have the springback effect after pressing. Remove from the heat continuing to stir until the steam dissipates. cutting the spatula down toward the center. Tortilla Chips with Salmon Tartare Show More Method Genoise Sponge Preheat oven to 175 degrees Celcius and lightly grease the bottom of a 9in round cake pan. cut into cubes (divided into half) Most Viewed Most Shared 1. whisking until combined.) To determine the doneness. Press through a sieve for a smooth cream. While the milk and sugar are heating. (Syrup can be refrigerated for one month in an airtight container. slowly pour about 1/4 of it into the egg yolk mixture. Using a hand mixer. Lemon Syrup Bring to a boil the sugar. whisk together the egg yolks. and turning the bowl with your other hand towards the hand that is folding) Gently pour the batter into the cake pan and bake about 25-30 minutes or until the cake is golden brown and starts to shrink from the sides of the pan. (To determine if you have achieved the 'ribbon stage'.

about 1/4-inch thick. Cut the 15 strawberries vertically in half. Decorate the topping with lot of strawberries and apply a thin layer of neutral fruit glaze to preserve the freshness of the fruit. When the cake ring is completely lined with strawberries. Continue until you've lined all sides of the cake ring. Add more crème mousseline and press down against the strawberries to fill in any gaps between the strawberries along the sides of the cake. Reserve the bottom pieces to use in the filling. Cool over an ice bath for 10 minutes. and then stir in. whisk until it's soft. You should have about 1/2 cup crème mousseline remaining for the top of the cake. Spread over the remaining crème mousseline. Remove the cake ring by warming it with a hot. Using a pastry brush. so a film doesn’t develop. brush about half of the simple syrup onto the top of the cake. Place the other cake layer on top and brush with the syrup. Refrigerate until cold.Recipes | The Star Online melt. Serve the fraisier chilled. at least 30 – 45 minutes. mix the remaining butter until it’s a soft consistency. Lunch. Trim off the bottoms in order for them to stay flat and are the same height.” like that of a full sponge. The plastic should come in direct contact with the cream.aspx 3/4 . Add 1/4 of the softened butter at a time and combine before adding the next 1/4 of the butter. Snacks. which should take about 15 strawberries (slice more if you need to). Arrange the halved strawberries with their pointed tips on top and the flat side facing out and pressed against the side of the cake ring. of crème mousseline on top of the Fraisier. Place in a pastry bag fitted with a round tip that is 1/2in in diameter. Pipe a thin layer. Cover with plastic wrap. Tea.thestar. use an offset spatula to spread in enough crème mousseline to come almost all the way up to the top of the strawberries. With a spoon. Reserve those strawberries you don't use. Chill for 1 hour. damp towel for 30 seconds and unmold the ring. Press the crème mousseline against the strawberries to fill any gaps along the sides of the cake ring. (You know you have enough syrup in the cake if you press down on the cake and hear a “squish. Flour Email Share 0 Facebook 0 Tw eet 0 Post your review Login Overall Rating: * Summary: * Review: * www. Remove the pastry cream from the refrigerator. In a stand mixer.7/22/13 Fraisier (French Strawberry Torte) .) Sort through the strawberries to select 15 of similar size.my/Lifestyle/Food/Recipes/2012/01/27/Fraisier-French-Strawberry-Torte. Chop the strawberry bottoms and any leftover strawberries-except the few strawberries reserved for the top-and spread these over the crème mousseline.com. (The Fraisier will keep up to 2 days in the refrigerator) TAGS / KEYWORDS: Dinner. reserve few strawberries for the top finishing. To Assemble the Fraisier Place one sliced half of the génoise cake into the bottom of a 9in (23cm) spring form pan.

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