Fraisier with Diplomat Cream

Ingredients

• 4 pieces Large eggs (room temperature)
• 120 g Granulated sugar (genoise)
• 100 g All‑purpose flour (sifted)
• 30 g Cornstarch (maïzena) (sifted)
• 30 g Unsalted butter (for greasing pan) (softened)
• 200 ml Water
• 1 bean Vanilla bean (Madagascar Bourbon) (split lengthwise, seeds scraped)
• 100 g Granulated sugar (syrup)
• 30 ml Kirsch (cherry brandy) (optional)
• 500 ml Whole milk (full‑fat)
• 4 pieces Egg yolks
• 100 g Granulated sugar (pastry cream)
• 30 g Cornstarch (pastry cream)
• 2 sheets Gelatin sheets (about 4 g, re‑hydrated in cold water 10 min)
• 30 g Unsalted butter (for diplomate) (cold, diced)
• 430 ml Heavy whipping cream (chilled 10 min before whipping)
• 500 g Fresh strawberries (washed, hulled, sliced as described)
• 330 g Strawberry jam (heated and strained for glaze)
• 20 g Sugar pearls (optional) (for decoration)

Instructions

1. Make the genoise batter

   In the bowl of a stand mixer, whisk the 4 eggs with 120 g sugar on high speed for about 10 minutes until the mixture triples in volume, turns pale and forms a ribbon when the whisk is lifted. Sift half the flour (50 g) and half the cornstarch (15 g) over the batter and fold gently with a silicone spatula, lifting from the bottom. Sift the remaining flour and cornstarch and fold once more until just incorporated.

   Time: PT15M

2. Bake the genoise

   Pre‑heat the oven to 170 °C (fan). Grease a 23 cm round pan, line the bottom with parchment, pour in the batter and smooth the surface. Bake for 22 minutes, or until a knife inserted in the centre comes out clean.

   Time: PT22M

   Temperature: 170°C

3. Cool the genoise

   Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack and let it cool completely (about 30 minutes).

   Time: PT40M

4. Prepare vanilla‑kirsch syrup

   In a small saucepan combine 200 ml water, the split vanilla bean (seeds and pod) and 100 g sugar. Bring to a boil, stir until the sugar dissolves, then remove from heat. Stir in 30 ml kirsch (optional). Let cool slightly.

   Time: PT10M

5. Soak gelatin

   Place 2 gelatin sheets in a bowl of cold water and let them soften for 10 minutes.

   Time: PT10M

6. Heat milk with vanilla

   In a saucepan bring 500 ml whole milk to a boil with the scraped seeds and the split vanilla pod. Once it reaches a boil, remove from heat and discard the pod.

   Time: PT5M

   Temperature: 100°C

7. Mix yolks, sugar and cornstarch

   In a bowl whisk together 4 egg yolks, 100 g sugar and 30 g cornstarch until smooth and pale.

   Time: PT5M

8. Cook the pastry cream

   Remove the vanilla pod from the hot milk. Pour the hot milk over the yolk mixture in two streams while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches about 85‑90 °C (just before boiling). Continue to cook for another minute.

   Time: PT10M

   Temperature: 85-90°C

9. Add gelatin and butter

   Remove the pan from the heat. Squeeze excess water from the gelatin sheets and add them to the hot cream, stirring until fully dissolved. Add the cold diced butter and whisk until the butter is completely incorporated and the cream is smooth.

   Time: PT5M

10. Cool the pastry cream

    Transfer the pastry cream to a shallow bowl, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate until completely cold (about 60 minutes).

    Time: PT60M

11. Whip the heavy cream

    Place a chilled bowl and whisk attachment in the freezer for 10 minutes. Pour the 430 ml cold heavy cream into the bowl and whip on high speed until soft peaks form, creating a light, airy whipped cream.

    Time: PT10M

12. Fold whipped cream into pastry cream (Diplomat)

    Take the cold pastry cream out of the fridge. Using a spatula, fold in one large spoonful of whipped cream to loosen the texture. Then gently fold in the remaining whipped cream in two additions, lifting the mixture to keep it airy. The result should be a light, mousse‑like diplomate cream.

    Time: PT5M

13. Slice the genoise and prepare strawberries

    Using a long serrated knife, cut the cooled genoise horizontally into two equal discs (about 1.5 cm thick). Wash, dry and hull the strawberries. Halve them lengthwise; keep the halves whole for the outer ring and slice the rest into halves or quarters for the interior.

    Time: PT15M

14. Assemble the base layer

    Line a 24 cm cake ring (lined with parchment) with strawberry halves, pressing them against the side to form a neat border. Place the first genoise disc in the centre, brush generously with the warm vanilla‑kirsch syrup, then pipe a thin rim of diplomate cream over the strawberries and fill the centre with a 1 cm thick “snail” of cream.

    Time: PT30M

15. Add the second layer and fill

    Arrange a second layer of strawberry halves on top of the first disc, brush with syrup, then pipe the remaining diplomate cream to the top of the ring, smoothing it to the rim with a spatula. The surface should be flat.

    Time: PT5M

16. Chill the assembled cake

    Cover the cake with plastic wrap and refrigerate for at least 6 hours (preferably overnight) to set the layers.

    Time: PT6H

17. Prepare strawberry glaze

    Place 330 g strawberry jam in a microwave‑safe bowl and heat on high for about 5 minutes until bubbling. Pass the hot jam through a fine sieve to remove any fruit pieces, creating a smooth glaze.

    Time: PT7M

    Temperature: 100°C

18. Apply glaze and set

    Remove the chilled cake from the fridge, lift the cake ring slightly (about 3 mm) and pour the warm glaze over the top, allowing it to flow down the sides. Return the cake to the fridge for another 90 minutes to let the glaze set.

    Time: PT90M

19. Unmold and decorate

    Gently remove the cake ring and parchment. If needed, smooth the edges with a knife. Decorate with whole strawberries, strawberry halves and a few sugar pearls. Serve chilled.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g