Fraisier Cups

Autumn — Chapter One. (Season two)

Hoping to inspire happiness
She lost her way to the darkness
Forgetting her touch of magic
Her little friend pointed to the light
And said, don't complicate life.

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The Actors

For the génoise:

• One egg
• 40 g flour
• 20 g sugar
• 4 g baking powder
• ½ tsp vanilla extract

For the diplomat cream

• 1 egg yolk
• 8 g cornstarch
• 100 ml milk
• 20 g sugar
• ½ tsp vanilla extract
• 1 tsp orange blossom water
• 10 g butter
• 130 g heavy cream

For the Cake Soak

• 1 tsp orange blossom water
• 2 tbsp maple syrup
• 1 cup fresh strawberries
• 2 tbsp strawberry jam

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The Story

We start by preparing the genoise. Preheat the oven to 175 °C and grease a muffin tin. A muffin tin is the perfect size for small cakes that fit into the cups I am using, but feel free to use whatever you prefer.

Beat the egg white and a pinch of salt using a mixer on high speed until stiff peaks form. We incorporate the egg yolk, sugar, and vanilla extract. Reduce the mixer speed and gradually fold in the flour and baking powder. Bake for about 10 to 12 minutes, until they're golden brown. When they are ready, let them cool and slice each one horizontally into two thin layers. Now let's prepare the pastry cream base.

Warm the milk first in a saucepan until steam rises. While the milk is heating, whisk the egg yolks in a bowl with the sugar, vanilla extract, and cornstarch until well combined. Next, gradually incorporate the heated milk into the egg mixture while whisking continuously. Continue to whisk until the cream thickens. Remove from heat and stir in the butter and orange blossom water.

Cover the cream with plastic wrap touching the surface and chill it in the fridge. (for at least 2 hours)

When the pastry cream is cool enough, it is time to prepare the diplomat cream. Although the name may sound fancy, it's actually quite simple to make. Traditional recipes often call for gelatin, but since we're using cups, there's no need to include it this time.

We start by whipping the chilled heavy cream to firm peaks; next, we whisk the chilled pastry cream until the texture becomes creamy again.

Gently fold one-third of the whipped cream into the pastry cream to lighten it, then fold in the remaining whipped cream until it smooths.

Prepare a simple syrup with maple syrup and orange blossom water. Prepare your cups and slice the fresh strawberries. Gather all the ingredients, and let's get started with the assembly. We begin with the first layer of genoise. Generously brush it with this syrup. Next, spread on some jam, followed by the fresh strawberries. Add a generous layer of diplomat cream, then place the second layer of genoise on top. Finish by smoothing on a final layer of diplomat cream.

Cover them with plastic wrap, and let them chill for at least 4 hours.

When it is dessert time, decorate them with fresh strawberries.

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Epilogue

Autumn is finally here, the most cherished of all the seasonal guests.

What better way to welcome it than with cosy Fraisier Cups?