Blanc Fraisier – Year 4

A couple hours after the relaunch, I did something I never thought I would do. I finally opened up about my blog on my personal Facebook page. I had always avoided mentioning anything about my blog because I was afraid of criticism and what others would think. Food blogging is a pretty small community and other than me, I didn’t know of anyone else who was also into it. I was afraid that people would think that it’s totally lame so I kept quiet about it. What happened when I announced it was super unexpected. My friends, and even people who were just acquaintances, encouraged me.

I still can’t believe the response I received for my blog relaunch! I have to ask… did my mom pay you all to be my friends?

All joking aside, I want to say thank you. I can’t believe I’ve come to my 4th year of blogging. Thank you for sticking by me even during my long absences and thank you for enduring my terrible grammar. A lot has happened in the past 4 years. I’ve reached many milestones and through it all I’ve grown into someone completely different (for the better). Thank you for being a part of that and letting me share my life with you.

Blanc Fraisier

French version of a strawberry shortcake, but done my way... with extra chocolate

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Ingredients

  

Biscuit Cuillere

• 100 g yolks
• 150 g egg whites
• 124 g sugar
• 124 g - sifted flour

Ganache montée vanille

• 200 g white chocolate best quality you can find
• 100 g and 300g heavy cream
• 1 tbsp honey
• 1 tsp vanilla bean paste

Filling and Decor

• 400 g strawberries chopped
• reserve 6 for decoration

Instructions

 

Biscuilt Cuillere

• Preheat your oven to 180C, if you have a convection, turn on the fan too
• Line a baking try with parchment paper, spray with cooking spray and set aside
• In a standing mixer, cream the yolks until pale and fluffy
• In a second clean bowl of a standing mixer, whisk the eggs whites until soft peaks
• Gradually add the sugar in in thirds
• Add some meringue into the fluffy yolk mixture and fold to combine until well blended
• Pour entire airy yolk mixture into the meringue and gently fold to combine well
• Fold in the flour gently until well mixed
• Spread the mixture evenly over the baking tray using an angled spatula and bake for 5 minutes

For the ganache montée vanille

• Boil 100g heavy cream with honey
• Pour hot cream over white chocolate in a bowl
• Let stand for 1 minute then stir until all chocolate is melted
• Pour in the 300g of heavy cream, stir until well combined
• Put into fridge overnight
• When you need to use it, take the bowl out of the refrigerator and whip it in a standmixer

Assembly:

• Cut out layers of cake from the baking tray, I used a 6" cutter and got 3 layers
• Place one layer down on a plate/stand, spread with 1/3 of the ganache, sprinkle and even layer of chopped strawberries
• Place a second layer on top, repeat with 1/2 of the ganache and the rest of the chopped strawberries
• Place final layer of cake on top, spread the rest of the ganache on top and garnish with whole strawberries

Author: chocolate + connie

Course: Dessert

Did you make this recipe?

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