Welcome to How To Cook That I am Ann Reardon and today we are going to make these beautiful
strawberry Frasiers I think that is how you say it. It is French so forgive my pronunciation
if it is not quite correct. Now we are going to make little individual ones. You can make
one big one if you prefer but I like the cute little ones. Now a couple of weeks ago I used
these loose bottom baking tins and everybody asked where did you get them from? Well they
are by a company called bakers secret. And they also make the same thing but in 12 which
is what we are going to use today still have the loose bottoms so it makes it easy to get
the desserts out. And they have agreed to give us 5 prize packs for 5 winners on How
To Cook That and so what that has is this one that I am going to use today, is this
one here. A spatula, the loose bottom square ones. That is exactly the same as these individual
ones but square, some measuring cups, a set of piping tips and the piping bag to go with
that and the couplers. A whisk and also a bakers secret spatula. Which is the offset
spatula which I use all the time when decorating cakes it just makes it really easy to get
a flat surface there and spread your frosting out. So how to enter, you can only enter this
one on the howtocookthat.net website, facebook and instagram and I'll link to that below
and show you how you can enter there. You can't enter here but you do need to watch
the video to enter. So lets make these strawberry frasiers. The first thing we need to do is
make a really light fluffy sponge for the base.
So to do that you will need egg whites egg yolks sugar, flour and some vanilla and all
the recipe quantities that you need are on the website howtocookthat.net and I'll put
a link to that in the description below this video. The first thing we want to do is whip
together our egg whites and half of our sugar. Put the other half of you sugar into the egg
yolks. And then just whip those up until they are stiff. Perfect, they look great. So you
should be able to tip your bowl upside down without it falling out. Then you know it is
perfect. OK so now take your egg yolks and your sugar just use the same beaters that
you used before and just turn that on on low speed because I've got a little bowl. And
whisk those together. Now into your egg yolks we just want to add some vanilla to taste
so probably about a teaspoon there. Mix that through. Now we want to sieve our flour into
our egg whites so that it gets it nice and aerated and fluffy. So just tip that in there.
Add that on top and we are also going to add our egg mixture as well. Now we don't just
want to stir this. If you just stir stir stir you are going to get all that air and collapse
it. That's not what we want to do. We want to fold it together. So scoop around and sown
to the bottom of the bowl and back over the top so that you just get a nice fluffy sponge
we want it to be really really light. Continue to fold that through making sure we don't
have any lumps of flour or egg white so we only want to fold it until it is just mixed
in but we don't want to leave it with streaks of egg white we actually so want cake not
cooked egg. Wonderful so that just looks just right there are no streaks of white in there
there is no flour. It is all just folded in beautifully together. So now we want to pour
that in to a tray that is lined with non-stick baking paper. And to spread it out all the
way to the edges. Now we only need the sponge to be quite thin because we are going to put
a layer of it at the bottom of our cake and at the top. SO we don't want it too fat. Now
just place that in the oven to bake. It will only take bout 5 minutes to bake an it will
be nice and golden brown. Now that that is cooling what we want to do is make our pastry
cream for the filling. For that we will need some cream, butter, vanilla cornflour or corn
starch, sugar, 2 eggs milk and some powdered gelatin. The first thing we want to do is
soften our gelatin so just add a little bit of the milk into the gelatin there and mix
that around. And then we will just leave that and the gelatin will absorb the liquid from
the milk and it will soften it up. The next thing we want to do is whisk together the
eggs with the cornflour and the sugar. Whisk them until they are well combined. Bring the
milk to boil over the heat and then add that egg mixture into it and stir continuously
until it thickens. Once it is bubbling you just keep stirring it over the heat for another
couple of minutes and what that does is it just makes sure that all those starch granules
in the cornflour have burst and if they don't you get that floury taste to your dessert
and you don't want that. So once that is ready and it is all thickened up like this. Then
we want to add in our gelatin and stir that through until it is melted. Now pour that
thickened mixture into a cool bowl and add in your butter and stir that through until
it is melted and all mixed in there nicely. Lovely now we want to let that cool to room
temperature and we are going to whip our cream and then fold the tow together. While that
is cooling we want to take our sponge out and level off the top so we get a nice perfect
straight layer in each dessert. Cut out circles slightly smaller than the base of the tin
and put them into place. Choose some strawberries that are around the same size. And the hull
them and cut them in half and then cut two nice slices from either side of the centre
there. Place those into the tin right down to the base using the cake to hold them in
place. And continue to do that the whole way around. And in my sized tin each one of these
needed about 3 1/2 strawberries. To make some simple syrup just put a couple of tablespoons
of water and a couple of tablespoons of sugar into a cup and microwave that on high for
one minute until the sugar is dissolved. Use a pastry brush to add this to the bases and
this just makes it really moist and you can add alcohol or flavouring to this if you prefer.
But I prefer mine without. Now to finish off our filling. Pour your cream into a bowl and
whip that on high speed until you get soft peaks. And it's looking good so just so it
is like this, just softly whipped you don't want to over whip it, we don't want to make
butter. Now we want to fold our whipped cream into that cooled custard mixture. Just scoop
down around just like we did when we were folding the cake down around the bottom because
we want to keep the air to keep it light and fluffy. Place that mixture into a piping bag
fitted with a round tip and pipe it into your dessert tins. Now if you don't have a piping
bag you can just spoon it in. i just find it easier to get it neatly into the tin if
you use a bag. Now take some of these scraps of strawberries or little pieces that we've
got left and push them down into the middle there on each one so that when you bite into
it you have that beautiful strawberry flavour mixed with that pastry cream that is nice
and creamy in the middle. And then add another slightly bigger circle of sponge to the top
of each one. And then place them in the fridge to set. Traditionally these would have marzipan
on top of them. i'm not really a fan of marzipan on desserts so i am going to make a strawberry
jelly instead and put circles of that on top and I'll show you how to make that. To make
the strawberry gel puree some strawberries and place them through a fine sieve. Then
put that into a saucepan and sprinkle over some agar agar over the top. Now agar is different
from gelatin in that it makes things gel but it makes them set at room temperature whereas
gelatin makes them set when it is cold in the fridge. It give a firmer gel as well that
doesn't break as easily so you can use it to make sheets like we are going to today.
pour that mixture over acetate or foil spread it out thinly and leave it to set.
Once your desserts are set use something small like a medicine measuring cup to push the
base up and out of the tin and then transfer your dessert onto a plate ready for decorating.
Use a circle cutter and cut a circle of strawberry gel and place that on top of the dessert.
Add a swirl of white chocolate and a strawberry to the top of each one. And there is a video
on the how to cook that website that shows you how to make chocolate decorations so you
can do that. Don't forget to enter on the howtocookthat.net website or howtocookthat
facebook or instagram for your chance to win one of 5 Bakers Secret prize packs and yes
you can enter from anywhere in the world. And I'll add a link to all those below. And
I'll also add a link to where you can just buy those round tins if you are after those.
Share this video with a dessert lover, subscribe to howtocookthat for more creative cakes chocolates
and desserts. Have a great week and I'll see you all on Friday. [music by youtube.com/setsailtv
used with perimssion]