Chef N's traditional version of the Fraisier
Chef N's modern version of the Fraisier
The modern version of the Fraisier is basically a cake lined with strawberries on the side, a layer of mousseline cream and chopped strawberries sandwiched between two layers of genoise sponge that have been imbibed with kirsch syrup. The top of the cake is covered with a layer of pink marzipan, and the word "Fraisier" is piped on it in chocolate. And it is finished off with a marzipan rose decoration, and some chocolate decor, if desired.
In our practical today, we had to make the cake the modern way, with a ring mould. Here is a photo of my effort:
Today was not a good day for me. I made a mistake in my note-taking the other day and thought we had to make buttercream for the top of the cake and wasted time on an unnecessary task (it turns out buttercream is only needed if you are making the traditional version of the cake)... I ended up finishing 5 minutes late. I was so angry with myself for that.
Anyway, Chef N's feedback was that (1) my sponge cake needed more syrup imbibed into it because it was a bit dry, (2) I need to improve on the shape of my marzipan rose and placement of the leaves to make them look more life-like, and (3) my chocolate piping needed to be thinner (i.e. make the hole in the cornet smaller).
I guess these are little things I can work on and improve with practice. At least I can be thankful for that.
The mousseline cream I made and the montage of my cake were fine. My chocolate piping of the word "Fraisier" was at least straight and even.
Here's hoping I have a better day tomorrow, in the practical where we have to make chocolate boxes.
