Chocolate strawberry fraisier cake Recipe

Name: Chocolate strawberry fraisier cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 8
Cuisine: Korean
Ingredients: 95g Egg; 65g Sugar; 7g Corn syrup; 2g Vanilla extract; 53g Cake flour; 7g Cocoa Powder; 17g Melted unsalted butter; 30g Milk; 23g Egg yolk; 15g Sugar; 10g Cake flour; 125ml Milk (80℃); 1/8ts Vanilla bean paste; 10g Unsalted butter; 30g Dark chocolate; 30g Milk Chocolate; 40g Whipping cream; 2g Gelatin sheet; 100g Whipped cream; Strawberry; Ganache80g dark chocolate; 40g whipping cream; 1g gelatin sheet

by Cooking Tree 2022-09-24

written by Cooking Tree Published: 2022-09-24Last Updated on 2022-09-18

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Chocolate strawberry fraisier cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a cake with chocolate strawberry Prezi with pretty strawberries on the side~

In the original Prezier cake, muslin cream made by mixing custard and butter is often used, but I like the Prezier made with Diplomat cream mixed with fresh cream more delicious.

I used a cream made with chocolate custard cream and fresh cream~
The taste of the cream made with chocolate was truly a work of art~*^^*

It was soft and chewy, so it wasn’t greasy and it was light~
It goes really well with strawberries~
I think Choco Prezi has a slightly calmer and more stylish feel because of the color.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate strawberry fraisier cake
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Rating: 5.0/5
( 75 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

95g Egg
65g Sugar
7g Corn syrup
2g Vanilla extract
53g Cake flour
7g Cocoa Powder
17g Melted unsalted butter
30g Milk
23g Egg yolk
15g Sugar
10g Cake flour
125ml Milk (80℃)
1/8ts Vanilla bean paste
10g Unsalted butter
30g Dark chocolate
30g Milk Chocolate
40g Whipping cream
2g Gelatin sheet
100g Whipped cream
Strawberry

Ganache

80g dark chocolate
40g whipping cream
1g gelatin sheet

Instructions

Put a bowl of eggs in a pot of hot water, add sugar and starch syrup, stir, raise the temperature to 40 degrees, and remove from the pot.
Add vanilla extract and whip with a hand mixer until rich ivory-colored foam.
Sift the soft flour and cocoa powder and mix, then add a little dough to the melted butter and milk at a temperature of 50-60 degrees, and mix.
Put the mixed dough into the main dough, mix, pour into an 18cm mold, remove air bubbles, bake in an oven preheated to 180 degrees for 25 minutes, and cool.
Prepare the cooled sheet by cutting the top and cutting it into 2 pieces and then cutting it into a 15cm mold.
Add sugar to egg yolk and mix, then add soft flour and mix.
Pour 80 degrees hot milk little by little, mix, add vanilla bean paste, mix, transfer to a pot, and heat over low heat until thickened.
Remove from heat, add unsalted butter and mix.
Melt dark chocolate, milk chocolate, and whipped cream in the microwave for about 40 seconds, then add to the cream and mix.
After cooling the chocolate custard cream, add the melted gelatin and mix, then add the whipped cream and mix.
Lay 1 sheet on the frame, attach the sliced strawberries to the wall of the frame, add a little cream, and put the whole strawberries.
Pour all the remaining cream, put a sheet on top, pour in the ganache, remove air bubbles, and harden in the refrigerator for 3 hours.