We all at some point have had the ubiquitous vanilla wafer, more than likely it was probably half disintegrated in some version of a banana pudding. I have always found the name ill fitting. To my mind they should have been called Nonillas as they never truly taste like real vanilla; and that belly that protrudes up is certainly not reminiscent of the lightness associated with a wafer. It was time for a makeover!
I have been on a quest to create the perfect brownie forever now. Each batch has presented its own challenges: too dense, too cakey, an anemic chocolate flavor, an overwhelming chocolate punch. Until today. These. Are. Perfect. After you try them, you may have to resist the urge to name your first born after me!
A Fraisier cake, is derived from the French word “fraise,” meaning strawberry. It is a classic French cake that is traditionally comprised of a sponge cake, Génoise, cut in half, imbibed liberally with a simple syrup flavored with alcohol, filled with a crème patisserie and topped with almond paste. My own special version was created in conjunction with my appearance on the American Baking Competition for my sweet mom, who instilled in me this passion for baking, veers off a bit from the traditional Fraisier by using vanilla bean for flavoring and whipped cream rather than almond paste.
In 1892 Grover Cleveland is elected President of United States, Sir Arthur Conan Doyle publishes The Adventures of Sherlock Holmes, Thomas Edison receives a patent for a two-way telegraph and most pertinent to this particular post, it is also when the genoise cake was reportedly born. That is over a hundred years of bakers throwing their hands up in surrender and waving their white kitchen towel in a show of defeat and utter frustration. That, my friends, ends today. You will learn how to make the perfect genoise which will then be used in a stunning Fraiser cake.
Pastry cream, also called Crème Pâtissière, is a rich and velvety classic custard that is complemented by a myriad of flavorings and quite versatile in its application. In this recipe, it is vanilla beans that take a bow at center stage, and do beautifully in the filling encasing sun ripened, farm fresh strawberries plucked in peak season.
Simple syrup is comprised of boiling sugar and water until the sugar is completely dissolved and incorporated into the water to form a homogeneous liquid, which is then cooled. Simple syrup is an excellent vehicle for flavorings, such as vanilla bean in this syrup, as it is a neutral base.
Eggs…are magic in baking. Seriously. They truly are. The whites mimic little clouds that mystically lift and elevate anything they come in contact while egg yolks are so succulent and transform humble ingredients into the most luscious creams, curds and custards. Can you tell that I just am a bit enamored with these little guys?
The Science. Let’s have a look at the main components of eggs, their structure and function, shall we?
 Dairy |
Eggs |
Fats |
Flours |
Leaveners |
Sugars |
