Easy and Light Strawberry Maker
A fruity and airy dessert that smells good on sunny days! We love its light and vanilla diplomatic cream, its soft sponge cake and its juicy fresh fruits...
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Ingredients
Genoese
- 3 large eggs at room temperature
- 95 g granulated sugar
- 65 g all-purpose flour T45
- 40 g cornstarch
- 0,5 cc natural vanilla extract
Soaking syrup
- 50 g water
- 20 g granulated sugar
Vanilla diplomat cream
- 400 g semi-skimmed milk
- 1 vanilla pod or vanilla powder
- 4 egg yolks
- 65 g granulated sugar
- 35 g cornstarch
- 4 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
- 35 g diced soft butter
- 170 g heavy whipping cream 30%
- 120 g mascarpone
Interior & Decor
- 650 g gariguette strawberries
- 100 g heavy whipping cream 30% very cold
- 35 g mascarpone very cold
- 12 g icing sugar
Prepare in advance
Genoese
- Preheat the oven to 190° traditional heat. Grease a rectangular silicone sponge cake mold (27x37cm) and place it on a baking tray (as I did) or use a silicone sheet/baking paper on a rimmed baking tray.
- Using an electric mixer, beat the eggs and powdered sugar for 30 seconds. Then place the container over a bain-marie and continue to beat until the temperature of the eggs reaches 54° (this takes about 5 minutes).
- Remove from the heat, add the vanilla. Pour everything into the mixer bowl (or continue with the electric mixer) and whisk on high speed until the temperature drops to 25°.
- Sift the flour and cornstarch then add to the dough. Mix with a spatula/spatula to incorporate the powders without breaking the airy side of the eggs.
- Pour the dough onto the sponge cake tray. Smooth and bake for around 15 minutes: the sponge cake is cooked when it is golden brown and springs back slightly when touched.
- Let the sponge cake cool then unmold it. With the pastry circle set to 18cm, cut a first disk of sponge cake. Then, setting it to 17cm, cut a second disk of sponge cake. (Keep the leftover sponge cake on the plate to enjoy at coffee time :)
Soaking syrup
- In a saucepan, bring the water and sugar to a boil for 1-2 minutes. Leave to cool until later.
Vanilla diplomat cream
- Soften the gelatin sheets in cold water.
- In a saucepan, heat the milk and vanilla pod seeds, with the pod, until boiling.
- Separately, whisk the egg yolks, sugar and cornstarch for 1 minute. Pour in half of the hot milk while whisking vigorously (to avoid cooking the eggs).
- Return the mixture to the saucepan and continue cooking over medium heat, whisking constantly. The mixture will thicken in about 1 minute. We obtain a pastry cream.
- Remove from the heat, add the diced butter and the drained gelatin. Whip until you have a thick, smooth custard with no lumps. Remove the pod.
- Pour this cream into a large bowl and cover with film on contact (to prevent a skin from forming on the surface). Refrigerate 2 hours.
- Take the pastry cream out of the refrigerator and whisk it to loosen it: it is compact because of the gelatin but it becomes smoother again when whipped.
- In the mixer bowl, whisk together the liquid cream and mascarpone to obtain a soft but sturdy whipped cream.
- Using a spatula/spatula, incorporate the whipped cream into the pastry cream in 3 batches: you obtain a diplomatic cream. You can use it straight away for assembling the milling cutter (this is what I recommend).
Assembly of the strawberry plant
- Place the pastry circle set at 20cm on your serving dish. Place a rhodoid film inside for easy release. Place the 17cm sponge cake in the center (golden side down). With the soaking syrup, soak the sponge cake with a brush.
- Cut around twenty strawberries in half, and arrange them vertically inside the circle, flat side against the circle.
- Put the diplomatic cream in a large piping bag and fill the space between the strawberries with cream then add a dose of cream to the sponge cake. With a spatula, smooth the cream to remove air bubbles.
- Cut approximately 220g of strawberries into cubes. Garnish the center of the strawberry with these strawberry pieces.
- Place a layer of cream on the strawberries then place the 18cm sponge cake, packing it down a little. Brush the sponge cake with the syrup.
- Place a final thin layer of cream and smooth everything well. Refrigerate for at least 4 hours, overnight is better.
- Unmold the circle, remove the rhodoid film. Run a spatula around the edges of the strawberry to smooth it if necessary.
- Make the decorative whipped cream by whisking together the cream, mascarpone and icing sugar. Pipe this whipped cream onto the unmolded strawberry tray, leaving room for the strawberries. Decorate by adding cut strawberries in the center.
- Serve well chilled.
Notes
The homemade strawberry plant, once assembled, can be kept for up to 2 days in the refrigerator, under an airtight cover or cling film.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold