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]