Made Bruno Albouze’s Fraisier 🍓✨🍰

It’s absolutely delicious. This photo is from the first time I made it a couple of months ago, so it’s not the prettiest by any means, I’ve since made it several times with some adaptations. As always, Bruno’s recipes are painstaking but absolutely worth it!

His recipe has 2 layers of an Almond Genoise sponge, soaked in a spiked strawberry punch made with fresh strawberries, simple syrup & kirschwasser alcohol (I used Heerings cherry liquor as I can’t source Kirsch in here in South Australia 🇦🇺)- half a lemon to balance the sweetness.

His mousseline calls for pistachio paste made from scratch- I had to blanch the pistachios to be able to peel each one individually before toasting in the oven and blending until it became a shiny slick pistachio paste. He then blends this with the mousseline (crème pâtissière whipped with butter).

Sliced fresh strawberries are assembled (upside down assembly) with a layer of pistachio mousseline, topped with the first layer of soaked genoise; remaining mousseline, a layer of fresh chopped strawberries, and the final soaked genoise sponge.

It’s SO delicious. Unfortunately his video was archived or deleted from YouTube so I had to use the Waynack machine to find the video from 10+ years ago. More recently I make this cake with the following adaptations:

I use roasted hazelnut almond praliné mousseline (similar to his Paris Brest but i use more almond that hazelnut, and much less caramel). I also added a small amount (30g), and ordinary genoise with the traditional au Bain Marie method, rather than the almond genoise. Sometimes I will glaze it with melted apricot preserves to keep the cake shiny and strawberries 🍓 glistening fresh if I am making it ahead. Yummmmmmm!!!!!

I have the written recipe on my Instagram but I can’t link it otherwise it would break group rules, but I found his official recipe online (now no longer available to purchase on his website) which was how I was able to make it!