Glamour Puds

Fraisier recipe

Eric Lanlard from Channel 4 show Glamour Puds preps this pudding which shares a name with a Seattle-based sitcom legend - Fraisier

Eric: "The classic French desserts which adorn every patisserie window in France. Delicious vanilla and kirsch crème mousseline with the juiciest strawberries and the rich flavour of fresh marzipan."


For the cake

  • 300g unsalted butter, softened
  • 300g caster sugar
  • 5 medium eggs, beaten
  • 350g plain flour, sifted
  • 1½ tsp baking powder, sifted
  • 2 tsp vanilla extract
  • 2/3 tbsp milk

For the crème mousseline

  • 3 medium eggs
  • 120g caster sugar
  • 25g flour
  • 250ml milk
  • 125g unsalted butter
  • 1 tsp kirsch
  • 2 drops vanilla extract

For the decoration

  • 3 punnets of strawberries (reserve a few for the top of the cake)
  • 200g marzipan
  • 100g dark chocolate, melted


How to make Fraisier

1. Preheat the oven to 180°C/gas 4. To make the vanilla sponge, butter and line a 20cm round cake tin.

2. Cream together the butter and sugar until light and fluffy. Gradually add the eggs, beating well. Fold in the flour and baking powder, along with the vanilla extract and milk.

3. Transfer the cake mixture into the tin and bake in the preheated oven for 75-90 minutes. The cake is cooked when it is a golden brown colour and springy to the touch.

4. Leave to cool in the tin for about 5 minutes before turning on to a wire rack to finish cooling.

5. When the cake is finally cool, split the cake in half and place one layer in the bottom of the cake ring.

6. For the creme mousseline: You need to make a crème patissiere first. Put the eggs, sugar, flour and milk in a pan and heat gently. When the crème patissiere is thickened and smooth, add half of the soft butter and mix well. Leave to cool.

7. When the mixture has cooled, incorporate the rest of the butter and hand whisk at full speed until you have a smooth crème mousseline.

8. Pour the mixture into the bowl of an electric mixer at full speed, then add the kirsch and vanilla essence and whisk until stiff and fluffy.

9. To decorate: With a palette knife, spread a thin layer of crème mousseline over the sponge layer in the bottom of the cake ring. Cut the strawberries in two and place the cut half around the edge of the ring. Fill the centre with strawberries standing upright. Spread the crème on top of the strawberries and fill any gaps. Place the second sponge on top and press down.

10. On a dusted surface, roll out the marzipan to 3mm thick, lay it on top of the cake, still in the ring and smooth it out.

11. Toast the marzipan with a blowtorch until golden in colour. Then decorate the top of the cake with strawberries. When you have finished decorating put the cake in the fridge for about 30 minutes.

12. Do not keep the finished cake in the fridge because it will go runny - you have to eat it all in one sitting!

© Eric Lanlard

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Thursday 08 October 2009
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