Fraisier (French Strawberry Cake)

Steps

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1. 1
   Begin the pastry cream: Heat milk and vanilla sugar in a pot until it comes to a light boil.
   ▶ ≈0:51
2. 2
   In a bowl, combine egg yolks with sugar. Add the flour and cornstarch mixture, stirring until smooth with no lumps.
   ▶ ≈1:13
3. 3
   Slowly pour the hot milk into the egg mixture while stirring constantly. Return the combined mixture to the pot.
   ▶ ≈1:33
4. 4
   Heat over medium heat until the cream thickens. If using gelatin, soak sheets in cold water and add to the hot cream; if using agar-agar, add it to the cold milk from the start.
   ▶ ≈1:41
5. 5
   Transfer the pastry cream to a bowl and cover directly with plastic wrap to prevent a skin from forming. Cool completely, then refrigerate.
   ▶ ≈2:19
6. 6
   Prepare the sponge cake: Separate eggs. Whip egg whites with a small amount of sugar until stiff peaks form.
   ▶ ≈2:53
7. 7
   In another bowl, mix egg yolks, sugar, and vanilla sugar. Add the melted butter and flour, stirring until combined.
   ▶ ≈3:08
8. 8
   Fold a spoonful of egg white foam into the yolk mixture to lighten it, then gently fold in the remaining egg white using a spatula.
   ▶ ≈3:16
9. 9
   Pour the batter onto a baking sheet lined with parchment paper. Bake at 180°C for 10–12 minutes. Once completely cool, cut two circles using an 18 cm mould.
   ▶ ≈3:31
10. 10
    Remove the chilled pastry cream. Whip the liquid heavy cream until soft peaks form. Lighten the pastry cream with a bit of whipped cream, then gently fold in the rest.
    ▶ ≈4:16
11. 11
    Transfer the light vanilla cream to a piping bag. Form a circle using transparent cellophane paper. Place one layer of sponge cake at the base.
    ▶ ≈4:44
12. 12
    Rinse and hull fresh strawberries, then cut them in half. Arrange similarly-sized strawberry halves around the inner edge, securing them with cream.
    ▶ ≈5:04
13. 13
    Spread a layer of vanilla cream on the base. Slice any remaining strawberries and fold them into additional cream. Spread another layer of cream to the top edge of the ring.
    ▶ ≈5:31
14. 14
    Place the second sponge cake layer on top. Refrigerate for at least 24 hours to set and allow flavours to meld.
    ▶ ≈5:57
15. 15
    Unmould the cake by inverting it onto a plate and carefully peeling away the cellophane. Decorate the top with whipped cream and fresh strawberries, optionally adding crushed pistachios for garnish.
    ▶ ≈6:06