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Le Chaudron recipe
Fraisier à la crème mousseline
Fraisier (strawberry mousseline cake)
⏱ 90 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sponge cake (200 g / 7 oz)
500 g (18 oz)strawberries
500 ml (2 cups)pastry cream
200 g (7 oz)soft butter
150 g (5 oz)almond paste (marzipan)
50 ml (3½ tbsp)kirsch
- 1 sponge cake (200 g / 7 oz)
- 500 g (18 oz) strawberries
- 500 ml (2 cups) pastry cream
- 200 g (7 oz) soft butter
- 150 g (5 oz) almond paste (marzipan)
- 50 ml (3½ tbsp) kirsch
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- For the mousseline, beat the cooled pastry cream with the soft butter until light.Making it from scratch? See the genoise — ≈ 20 min
- Cut the sponge into two disks, put one in a cake ring on the serving plate and brush with kirsch.
- Halve the strawberries and stand them cut side out around the ring.
- Fill with mousseline, pushing it between the strawberries, and add more strawberries in the center.
- Cover with cream, top with the second soaked disk and smooth with the remaining cream.
- Roll the marzipan into a thin disk for the top and refrigerate for 4 hours before removing the ring.
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