🍓 Strawberry Fraisier Cake with Chiboust Cream

Posted by Divna on

A showstopper dessert that’s as elegant as it is delicious! This Strawberry Fraisier Cake features a light sponge base, juicy fresh strawberries, and a luscious Chiboust cream—a dreamy blend of pastry cream and Italian meringue. Crowned with delicate meringue rosettes and fresh strawberries, this cake is perfect for summer celebrations, birthdays, or any time you want to impress your guests.

🍰 Ingredients

Sponge Base (Genoise)

  • 3 large eggs
  • 50 g granulated sugar
  • 1 tsp vanilla extract
  • 50 g cake flour (sifted)

Pastry Cream

  • 500 g whole milk
  • 2 g vanilla extract or 1/2 vanilla bean
  • 30 g sugar (for milk mixture)
  • 6 egg yolks
  • 30 g sugar (for egg yolks)
  • 60 g cornstarch
  • 12 g powdered gelatin
  • 60 ml cold water

Italian Meringue

  • 400 g granulated sugar
  • 120 g water
  • 6 egg whites
  • Pinch of salt

Assembly

  • 700 g-800 g Fresh strawberries (about 14, cut in half, uniform in height, plus 11/2 cup diced)
  • Acetate strip (for clean cake edges)
  • 8×3 inch pastry ring

🧁 Instructions

1. Preparing the Sponge Base

  1. Preheat oven to 375°F (190°C).
  2. Whisk eggs and sugar until the mixture is pale and airy.
  3. Add vanilla, then gently fold in sifted cake flour, being careful not to deflate the batter.
  4. Pour into an 8-inch round pan lined with parchment and bake for 13 minutes, or until golden and springy to the touch.
  5. Cool briefly, then remove from the pan and let cool completely. Slice into 2 even layers.

2. Making the Pastry Cream

  1. Bloom gelatin: Mix gelatin with cold water and let sit.
  2. Heat the milk and  30 g of sugar until it begins to boil.
  3. In a separate bowl, whisk yolks, cornstarch, vanilla, and 30 g sugar until smooth.
  4. Temper the eggs by slowly streaming in the hot milk while whisking.
  5. Return the mixture to the pot and cook, whisking constantly, until thick and boiling.
  6. Remove from the heat, pour into a bigger bowl, and stir in the bloomed gelatin until all is melted. Cover with plastic wrap and keep warm.

3. Making the Italian Meringue

  1. Heat sugar and water in a saucepan to 243°F (117°C).
  2. Meanwhile, beat egg whites and a pinch of salt until soft peaks form.
  3. Slowly pour the hot syrup into the egg whites while mixing on high speed.
  4. Beat until glossy and thick. Reserve 2 slotted spoons for topping, but keep mixing on low speed until you assemble the cake. This way meringue will stay soft and spreadable.

4. Chiboust Cream

  1. In a large bowl, gently fold the Italian meringue into the warm pastry cream in 2-3 additions.
  2. Mix until smooth and fluffy. Keep warm and ready for assembling.

5. Assembling the Fraisier Cake

  1. Line the inside of an 8×3 inch pastry ring with an acetate strip.
  2. Place the first sponge layer on the bottom and spread a thin layer of cream.
  3. Arrange the strawberries cut-side out, snugly along the edges.
  4. Pipe Chiboust cream between and over the strawberries to hold them in place.
  5. Add a generous layer of cream, then sprinkle with diced strawberries.
  6. Pipe more cream over the diced fruit and level with an offset spatula.
  7. Add the second sponge layer and gently press to level.
  8. Spread the reserved meringue over the top, pipe 12 rosettes, and top each with half a strawberry.
  9. Chill for at least 3–4 hours, preferably overnight.
  10. Carefully unmold and remove the acetate before serving.
  11. Cut into 12 pieces.

🍽 Serving Suggestions

  • Serve chilled for the best texture and flavor.
  • A glass of Prosecco or elderflower spritz complements the fruity, creamy layers.
  • Add edible flowers or gold leaf for an extra luxe look.

🧊 Storage Tips

  • Store in the fridge, covered, for up to 3 days.
  • Not suitable for freezing due to the delicate meringue and fresh strawberries.

💡 Variations & Substitutions

  • Fruit: Replace strawberries with raspberries or mixed berries.
  • Flavor: Add lemon zest to the pastry cream for a citrusy twist.
  • Base: Use a joconde or almond sponge for a nutty variation.
  • Gelatin-free: Use agar-agar for a vegetarian version (adjust ratios).

❓ FAQ

Can I make it ahead of time?
 Yes! It actually tastes better the next day. Assemble and refrigerate overnight.

What if I don’t have acetate?
 You can use parchment, but acetate gives cleaner sides.

Can I torch the meringue?
 Yes, lightly torch the meringue rosettes for a toasted look and flavor.

What size cake does this make?
 An 8-inch round cake that yields 12 slices.

📌 Conclusion

The Strawberry Fraisier Cake with Chiboust Cream is a sophisticated French-inspired dessert that’s light yet indulgent, fruity yet creamy. It’s perfect for making someone feel truly special. Whether you’re celebrating a birthday, Mother’s Day, or just craving a patisserie-style dessert at home—this is the recipe to bookmark.

Bone Appétit!

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