Le Fraisier by Arnaud Delmontel

Image

For 8 people

INGREDIENTS

BISCUIT CUILLER

  • 45g Sugar
  • 50g egg whites
  • 35g egg yolks
  • 45g flour

METHOD

  1. Beat the egg whites, gradually adding the sugar until fluffy.
  2. Towards the end of the mixing turn the speed to low
  3. Add the flour gently.
  4. Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.


CRÈME MOUSSELINE(210g butter Cream  + 210g cream patisserie)

INGREDIENTS

For the cream patisserie:

  • Crème pâtissière
  • 250ml milk
  • 1 yolk
  • 50g sugar
  • 25g custard powder
  • ½ vanilla pod

METHOD

  1. Heat the milk with the vanilla.
  2. Beat the egg yolk and sugar together and add in the custard powder.
  3. When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
  4. Pour all of the mixture back in the pan and cook until boiling.
  5. Discard and cover well with a cling film and keep it at room temperature.

For the Butter Cream:

  • 125g Sugar
  • 1 egg
  • 212g of butter
  • Water

METHOD

  1. Put water and sugar to bake at 121°.
  2. Remove and pour on the beaten egg yolk at full speed.
  3. Add butter in small pieces until the mixture becomes creamy smooth.
  4. Mix the custard in a bowl with a whisk and add the butter cream.

SYRUP
INGREDIENTS

  • 35g water
  • 35g sugar
  • 15g brandy raspberry

 

FINISHING

  1. Cut the cake into 2 through the middle
  2. Wet the first piece with the syrup
  3. Spread a thin layer of cream mousseline about 1/3 on top.
  4. Wash and remove stems from the strawberries and add them.
  5. Spread cream again filling the gaps
  6. Place the second piece of biscuit. Moisten with the rest of syrup
  7. Smooth with cream and let it firm
  8. Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
  9. Garnish with fresh strawberries

 

 

Summer Tartlet With Crème d’amande & Crème Pâtissière

INGREDIENTS:

CRÈME PÂTISSIÈRE
  • 500 ml milk
  • 1 vanilla bean
  • 4 large egg yolks
  • 70g caster sugar
  • 30g cornstarch
  • 30g all-purpose flour
 METHOD: 
  1. Split the vanilla bean and scrape out the seeds.
  2. In a saucepan, add milk, vanilla seeds and pod and half of the sugar (35g).
  3. Heat the milk mixture to a simmer.
  4. Meanwhile, whisk the egg yolks with the remaining sugar in a heat proof bowl until creamy and pale in color. Add the cornstarch and the flour. Mix thoroughly.
  5. Remove the vanilla pod from the milk.
  6. Temper the eggs: Pour 1/2 of the warm milk into the bowl with the egg mixture and whisk until smooth.
  7. Now warm the remaining milk in the saucepan to a slow boil.
  8. Pour the egg mixture into the pan while whisking vigorously and constantly until the you have a smooth cream and you see the first bubbles in the pan. Remove from heat.
  9. Immediately pour the cream into a large baking pan. Spread out the cream and cover the surface with plastic wrap.
  10. Refrigerate over night or until completely cold.
PÂTE SUCRÉE
  • 300g butter
  • 180g icing sugar
  • 50g almond flour
  • 1 vanilla bean/1 teaspoon vanilla extract
  • 2 eggs
  • a pinch of salt
  • 500g all-purpose flour

METHOD:

  1. Cream the butter until smooth.
  2. Add the sugar, almond flour and vanilla seeds. Mix until combined. If vanilla extract is used, mix the vanilla with the eggs and add in the next step.
  3. Add the eggs, one at a time and mix until combined.
  4. Mix the salt with the flour.
  5. Add the flour in three additions. Mix for about 10 seconds after each portion or until it just comes together. Once the flour is added it is important not to overwork the dough. Be quick because you want to stop gluten protein formation.
  6. Divide the dough into 3 portions. Plastic wrap and refrigerate over night. The dough you wont be needing can be frozen at this stage. Thaw over night in refrigerator.
  7. Remove the dough from the fridge and place it on a flour dusted work bench. Beat it with the rolling pin a couple of times to flatten it. Then roll it to a thickness of 3-5 mm. Again, try to be quick and not to overwork the dough.
  8. Line the tart pan or flan ring with the dough. Let it rest for 1-2 hours in the refrigerator.
  9. Preheat the oven to 175°C.
  10. Put a piece of parchment paper on top of the dough and fill the tart pan with beans or rice.
  11. Blind bake for 20 minutes.
  12. Remove the parchment paper and the beans.
  13. Allow to cool on wire rack still inside the tart pan or ring mold until the crème d’amande is ready.
LA CRÈME D’AMANDE
  • 250g caster sugar
  • 250g almond flour
  • 250g butter, room temperature
  • 250g eggs
  • 35g all-purpose flour
METHOD: 
  1. Mix sugar and almond flour.
  2. Beat in the butter until very smooth and creamy.
  3. Add the eggs in two additions. Beat with a whisk to make the cream airy and light.
  4. Cently fold in the flour.
  5. Pipet a 1 cm thick layer of the cream into the blind baked tart shells.
  6. Bake for another 10-20 minutes. Time depends on your almond cream. Bake until the almond cream has puffed up and surface starts to get golden brown.
  7. Remove from oven and allow to cool on a wire rack still inside the tart pan or ring mold.
SERVING
Pipet a layer of crème pâtissière on top of the crème d’amande and decorate with a mixture of beautiful summer berries.

Strawberry Passionfruit Tart

INGREDIENTS:
makes one 9×9-inch square tart

for tart shell:

  • 1 1/2 cups (210 g) flour
  • 1 1/2 Tbspn dark brown sugar
  • 1/4 tspn salt
  • 2 tspn freshly grated meyer lemon zest
  • 10 Tbspn butter, cold and cut into small pieces
  • 1 Tbspn fresh meyer lemon juice
  • 1/2 tspn vanilla
  • 1 – 2 Tbspn cold water

METHOD:

  1. Combine the flour, dark brown sugar, salt, and lemon zest in a bowl. Mix.
  2. Using a pastry cutter or a fork, cut the butter into the flour mixture until butter is the size of small peas.
  3. Mix in the lemon juice and vanilla into the flour mixture. Gradually add the water just until a dough forms when pressed between your fingers. Do not overmix.
  4. Form the dough into a flat disc, wrap with parchment paper or plastic wrap and chill for at least 2 hours or overnight.
  5. Preheat oven to 220 degrees C.
  6. On a lightly floured surface, roll out the dough until about 1/8-inch thickness and place in the tart pan, pressing the dough gently into the sides. Trim and discard any excess dough. Prick the bottom of the dough all over with a fork. Return to the refrigerator and chill for at least 10 – 15 minutes.
  7. Place a piece of parchment paper over the dough and weigh down with pie weights or dry beans. Bake for 12 – 15 minutes until the edges begin to turn golden. Remove the weights and parchment paper and continue to bake for 3 – 5 minutes more, until the entire tart crust is golden.
  8. Remove from the oven and let cool completely.

for filling:

  • 2 – 3 punnets strawberries
  • 1 Tbspn water
  • 1/4 + 1/8 tspn gelatin powder
  • 1/4 cup passionfruit pulp or puree
  • 1 1/2 Tbspn sugar
  • whipped cream, optional

METHOD:

  1. Trim the green end off the strawberries and arrange in the cooled tart shell.
  2. Place the water in a small bowl and sprinkle the gelatin powder over the water and let sit briefly.
  3. In a small saucepan, stir to combine the passionfruit and sugar. Add the gelatin and warm over low heat until, stirring until the gelatin has completely dissolved. Do not let boil.
  4. Once dissolved, remove from heat and let cool briefly. Spoon or brush a thin layer of the passionfruit onto the strawberries–do not use all of the passionfruit. Place the tart in the refrigerator to let the first layer of jelly set. Keep the passionfruit at room temperature. After about 20 – 30 minutes, brush another layer of passionfruit jelly onto the tart and return to chill. Repeat once more, using the remainder of the passionfruit. Tart is ready to serve when the jelly has set completely. Serve with whipped cream, if desired.

Lemon and Raspberry-Lime Layer Cake

 
makes one three-layer 9″ cake
INGREDIENTS:
  • 2 3/4 cups AP flour
  • 1 3/4 tspn baking powder
  • 1/4 tspn salt
  • 2 sticks (1 cup) butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 3/4 cup milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 tspn freshly grated lemon zest
  • 1 cup fresh raspberries
  • 1 Tbspn flour

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour three 9 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside.
  2. In a bowl, sift together the 2 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes on medium.
  4. Add the eggs to the creamed butter one at a time, beating well after each addition.
  5. Add the flour in four additions, alternating each with milk and lemon juice.
  6. Finally, mix in the lemon zest just until it is evenly distributed throughout the batter.
  7. In a separate bowl, toss to combine the fresh raspberries and 1 Tbspn flour.
  8. Pour the batter into the prepared cake pans. Divide the raspberries on top of the three cakes. Bake for 35-45 minutes (the recipe in the book calls for 20-25 minutes, though I had to bake my cakes for a much longer time even though my oven thermometer was registering 350 degrees F.) until a toothpick inserted to the center of the cakes come out cleanly. Remove from the oven and let cool completely on a wire rack.

for lemon curd filling:

  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup freshly squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Let cool.

for raspberry-lime curd filling:

  • 1 1/2 cups fresh or thawed, frozen raspberries*
  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup freshly squeezed lime juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cup boiling water
  • 1 Tbspn freshly grated lime zest

METHOD:

  1. In a food processor or blender, puree the raspberries until smooth. If desired, pour through a sieve to take out seeds (or don’t strain depends how you like it.)
  2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the raspberry puree and freshly squeezed lime juice.
  3. Add the egg yolks and butter, blending until smooth.
  4. Gradually add in the boiling water, stirring constantly.
  5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  6. Remove the curd from heat, mix in lime zest, and let cool.

(*I like using frozen raspberries for raspberry puree because they’re frozen at the peak of their freshness and so are perfect for pureeing! Even better if you find frozen organic raspberries.)

for raspberry-lime Italian meringue buttercream:

  • 1/2 cup raspberry puree, from about 3/4 cup raspberries
  • zest of 3 limes
  • juice of 2 limes
  • 11 oz. sugar (~310 grams)
  • 5 oz. water (~140 grams)
  • 150 grams egg whites (~5 egg whites)
  • pinch of cream of tartar, optional
  • 50 grams sugar
  • 4 sticks (1 lb) butter, at room temperature

METHOD:

  1. In a small bowl, mix together the raspberry puree, lime zest, and lime juice. Set aside.
  2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
  3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
  4. Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
  5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
  6. Slowly begin to add the butter, about a half tablespoon at a time.
  7. Once all of the butter is incorporated, continue whisking while adding the raspberry and lime mixture. Beat until incorporated. Use immediately.

for assembly:
In between each cake layer, spread a thin layer of buttercream, top with a combination of lemon and raspberry-lime curds, and then another thin layer of buttercream.

Strawberry Cream Puffs

Strawberry Cream Puffs

INGREDIENTS:

For the pastry puffs:

  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup whole milk
  • 1/2 cup water, plus more as needed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature

For the strawberry mousse:

  • 2 tablespoons water
  • 1 (1/4-ounce) packet unflavored gelatin
  • 8 ounces strawberries, washed, hulled, and cut into large dice
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup heavy cream
  • Powdered sugar, for dusting

METHOD:

For the pastry puffs:

  1. Heat the oven to 220°C and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.
  2. Heat the butter, milk, measured water, sugar, and salt in a medium, nonreactive saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated.
  3. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
  4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
  5. With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
  6. Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart.
  7. Dip your finger in the bowl of water and smooth the top of each mound.
  8. Place the baking sheet in the oven, reduce the temperature to 180°C, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely. Meanwhile, make the strawberry mousse.

For the strawberry mousse:

  1. Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
  2. Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
  3. Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
  4. Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 2 to 3 minutes.)
  5. Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined. Add the remaining whipped cream and stir until just combined and no streaks of white remain. Transfer the mixture to a large resealable bag and set it aside.
  6. Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar. Serve immediately.

Strawberry Spoon Sweet

INGREDIENTS:

  • 1kg Strawberries
  • 700g Sugar
  • 300g Water
  • 1/2 tea cup lemn juice Λεμόνι

PREPARATION

  1. Clean the strawberries by removing the stalk, rinse them well and let them drain.
  2. In a pot, add water and sugar and boil for 10-15 minutes, add the strawberries and boil at low temperature for 10 minutes.
  3. If you get a foam on the surface, remove it with a spoon.
  4. Then gently remove the strawberries and allow the syrup to boil until it thickens. Again add the strawberries and allow to boil for 10 minutes.
  5. Remove the the pot from the heat and let it cool overnight.
  6. Pour the sweet into sterilized jars on the next day.