Le Fraisier - French Strawberry Mille-feuille · PrimedTable
French🍰 Sweets & drinks
Le Fraisier - French Strawberry Mille-feuille
A modern reinterpretation of the classic French Fraisier that showcases multiple techniques for working with strawberries. Features a Breton shortbread base, strawberry coulis, strawberry gel with balsamic vinegar, strawberry jelly, and strawberry-infused whipped cream, accompanied by a glass of strawberry juice.
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Adapted from a video by Philippe Etchebest
👨🍳 Le Fraisier - On monte le niveau avec des produits simples
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1
Wash the strawberries, remove the stems, and place them in a heatproof bowl covered with cling film. Set the bowl over a pot of simmering water and gently steam for about an hour, allowing the strawberries to release their juice through slow, even heat.
2
Preheat the oven to 180°C. In a bowl, cream together butter and sugar until pale and fluffy. Add flour and baking powder, then mix in the two egg yolks and a pinch of salt until combined.
3
If mixing by hand, knead the dough in a bowl until smooth and pliable. Dust a sheet of parchment paper lightly with flour and roll out the dough evenly and thinly.
4
Bake in the preheated 180°C oven for 15-20 minutes until golden brown. During baking, you can cut out even circles using a round mold if desired for varied plating options.
5
Separate the steamed strawberries from their juice, keeping only the clear liquid. For the strawberry jelly, soak gelatin sheets, gently warm the juice without boiling, dissolve the gelatin into the juice, and pour into containers to chill.
6
Reserve a portion of the juice to serve as a strawberry drinking juice to accompany the dessert. Chill this separately.
7
Take some of the strawberry coulis and season with balsamic vinegar and black pepper. Bring to a boil, add agar powder, and stir well—agar must boil to set properly, creating a firm gel texture unlike the jelly's wobble. Cool until set.
8
Clean the fresh strawberries and dice them finely, or if simplifying, crush them with a fork. Lightly fold in a small amount of the strawberry coulis to bind them together and add moisture.
9
Whip the cold heavy cream until semi-firm, add powdered sugar, and continue beating until stiff peaks form. Fold in about two tablespoons of strawberry coulis and whip again briefly until the cream firms up and turns pale pink.
10
Transfer the strawberry whipped cream into a piping bag fitted with a large round nozzle.
11
Assemble the dessert: place the baked shortbread in a ring mold or directly on the plate. Add a layer of diced strawberries. Make a small well in the center and place a spoonful of quivering jelly as a surprise filling. Pipe the strawberry whipped cream onto the plate, dot with the balsamic gel, and arrange fresh strawberry slices. Carefully unmold the shortbread onto the cream.
12
Dip a fresh strawberry into the strawberry juice or jelly and place it as a garnish on top. Dust lightly with powdered sugar for added texture.
13
Serve with a glass of chilled strawberry juice alongside. Optional garnish with fresh mint or basil leaves for color and aroma.
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