Le Fraisier

Instructions

Almond Joconde Sponge

• Preheat the oven to 340 F (170 C). Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the whisk, beat together the almond flour, powdered sugar, all-purpose flour, and whole eggs at medium-high speed until the batter falls in a thick ribbon, about 5 minutes.
• In a separate clean bowl, whip the egg whites with the granulated sugar to stiff peaks.
• Fold the meringue into the almond batter in two additions, using a flexible spatula. Work gently to preserve volume.
• Fold in the melted butter until just combined.
• Spread the batter evenly onto the prepared baking sheet using an offset spatula. Scatter toasted slivered almonds on top.
• Bake 12 to 15 minutes, until golden and springy to the touch. Cool completely before using.

Soaking Syrup

• In a saucepan, combine the lemon juice, lime juice, sugar, and water. Bring to a boil, stirring until the sugar dissolves.
• Remove from heat and refrigerate until ready to use.

Strawberry Compote Insert

• In a small saucepan, warm the strawberry puree, diced strawberries, and lemon juice over medium heat.
• Mix the sugar and pectin NH together in a small bowl before adding, to avoid clumping. Pour into the warm fruit while whisking constantly.
• Bring to a boil, cook for 1 minute, then pour into a small mold or dish lined with plastic wrap, about 1/2 inch thick. Freeze until solid, at least 2 hours.

Tip: The compote insert can be made up to a week ahead and kept frozen.

Pastry Cream

• Soak the gelatin sheets in a bowl of cold water until softened, about 5 minutes.
• In a saucepan, bring the milk and vanilla bean (split and scraped) to a boil.
• In a bowl, whisk the egg yolks with the sugar until pale.
• Add the cornstarch and whisk until smooth.
• Pour half the hot vanilla milk into the bowl, whisking gently.
• Return everything to the saucepan and bring to a boil, stirring constantly.
• Cook for 1 minute over medium heat.
• Remove 50 g of the hot cream and stir in the drained gelatin until fully dissolved. Refrigerate in a bowl covered with plastic wrap touching the surface.
• Pour the rest onto a plastic-wrapped baking sheet and cover with a second sheet of plastic wrap. Refrigerate for at least 1 hour.

Vanilla Diplomat Cream

• Gently reheat the 50 g of gelatin-set pastry cream.
• Whisk the warm cream together with the remaining cold pastry cream until smooth.
• In the bowl of a stand mixer, whip the heavy cream together to soft peaks.
• Gently fold the whipped cream into the pastry cream. Refrigerate for 30 minutes or more before using.

Decoration Cream

• Combine the cold heavy cream, mascarpone, powdered sugar, and vanilla seeds in a chilled bowl.
• Whip to medium-stiff peaks, firm enough to pipe or spread but still creamy. Keep refrigerated until needed.

Assembly

• Place a 20 cm (8-inch) pastry ring on a flat surface. Line the inside edge with a strip of acetate (rhodoid).
• Cut two rounds from the Joconde sponge to fit the ring.
• Line the inside edge with halved strawberries, cut side facing out, pressing them snugly against the acetate.
• Place the first Joconde disc inside the ring, against the strawberries, and soak with syrup.
• Fill the center and sides with vanilla diplomat cream.
• Press pieces of fresh strawberry into the center.
• Spread the strawberry compote over the strawberries and cream in an even layer.
• Place the second Joconde disc on top and soak with syrup.
• Add a final layer of diplomat cream to the top of the ring and smooth with an offset spatula.
• Refrigerate for a few hours or overnight.
• Unmold the ring and carefully peel off the acetate. Spread or pipe the mascarpone whipped cream over the top.
• Decorate with fresh strawberries.

Tip: The acetate makes unmolding clean and keeps the strawberries perfectly in place.