Fraisier

Courtesy Of Swissotel Krasnye Holmy
Swissotel Krasnye Holmy's pastry chef Frederic Andrieu shares a recipe from the new dessert menu.

Per portion:
300g custard
150g whipped cream
100g syrup
300g sponge cake
500g strawberries
200g chantilly cream

Custard:
1 liter milk
2g vanilla
20g egg yolk
150g egg
200g sugar
100g corn flour

Sponge cake:
2kg eggs
1.25kg sugar
1.3kg flour

30g baking powder
150g almond powder

Sugar syrup:
1 liter water
500g sugar

Chantilly cream:
1 liter cream
100g sugar

1) Preheat oven to 170 degrees Celsius.
2) To prepare the sponge cake, beat eggs with sugar, add sifted flour, baking powder and almond powder. Mix well. Place the mixture into three round baking trays and bake in the oven for 35 minutes. When they are baked, each should be imbued with sugar syrup.
3) To prepare the custard, boil milk with vanilla, mix together egg, yolk, sugar and corn flour, add a little bit of hot milk, pour the egg mixture into the milk, constantly stirring. Cook the custard for 5 minutes.
4) Mix 300g custard and 150g whipped cream together.
5) Put the first layer of cake in a tall dish. Then place a second layer of custard-cream and then strawberries. Depending on your dish, you need to have at least three layers.
6) Decorate the dessert with chantilly cream and fresh strawberries.