Matcha Fraisier

You'll need:

(For 4 persons)

New: For 12 persons! Recipe and photo by Natalia Arevalo

Approximately Prep Time 4 hours

Matcha Mousseline Pastry Cream

350 gram Heavy cream
300 gram Milk
100 gram Egg Yolks
100 gram Sugar
45 gram Corn Starch
1 each Vanilla Bean
14 gram Matcha
3 sheets Gelatine leaves (GELITA Silver)

Butter Cream

250 gram Butter
150 gram Sugar

Strawberry Gelée

160 gram Strawberries
80 gram Water
20 gram sugar
2 sheets Gelatine leaves (GELITA Silver)

Genoise Sponge Cake (makes half sheet tray)

95 gram A. p Flour
45 gram Corn Starch
270 gram Eggs
135 gram Sugar
4.5 gram Salt
75 gram Grape Seed Oil

Preparation

  • Step 1

    Matcha Mousseline
    Pastry Cream

    1.    Infuse milk and cream with vanilla for 15 min, strain.    
    2.    Whisk together egg yolks, sugar, corn starch until it becomes pale.
    3.    Drizzle the egg mixture with the infused cream in a thin stream while mixing so that you don’t cook the eggs. Return the mixture to the stove, and slowly bring to boil, stirring constantly so the eggs don’t curdle.    
    4.    When the mixture comes to boil and thickens, remove from the heat.
    5.    Add the bloomed gelatin and the sifted matcha, mixing until dissolve. Spread on a tray and place a piece of plastic wrap directly on the surface to prevent skin from forming.
    6.    Once the pastry cream is at 32°C, whip it in the mixer with the paddle until creamy and add the butter cream. Mix until well incorporated.

  • Step 2

    Butter Cream

    1.    Cream room temperature butter with sugar on a high speed until pale and creamy.

  • Step 3

    Strawberry Gelée

    1.    Blend the strawberries with the water and strain.
    2.    Bring to boil half of the strawberry juice with the sugar.
    3.    Remove from the heat and add the bloomed gelatin.
    4.    Mold it.

  • Step 4

    Genoise Sponge Cake (makes half sheet tray)

    1.    Whisk eggs with the mixer on a high speed until thick and pale (ribbon stage).
    2.    Sift the flour and salt directly over the egg mixture in thirds, gently folding after each addition.
    3.    Fold just until the flour is barely incorporated. Take ½ cup of this mixture and stir it into the oil, mix thoroughly and add it back, folding lightly to incorporate. Be careful not to over mix and deflate the air bubbles you have worked to build.
    4.    Fill the prepared cake pan with the batter.
    5.    Bake at 175°C for about 13 minutes until the top is light brown.

    When ready to assemble the cake. Place the strip of acetate around the inside of the metal ring so it will fit snugly between the side of it and the sponge. Set one sponge disc, cut side up, in the metal ring and brush liberally with the berries syrup.

    Choose enough strawberries of the same height and cut them vertically half. Arrange pointed end up over the sponge base in the ring to cover completely; pipe the mousseline between the strawberries to fill up all the gaps, and then more cream on top of the berries and smooth level with a palette knife.

    Set the other disc of sponge on top, cut side up, and brush with the rest of the syrup.