BAKING,  CAKES,  DESSERTS,  LAYER CAKES

Le Frasier … but with mangoes

2011/07/27 / 46 Comments

“Doing what you love is the cornerstone of having abundance in your life.”
Wayne Dyer

Le Fraisier MangoesJuly has been a LONG tiring month, with most of the family getting hit by viral fever. Our little new pooch added to the general madness & mayhem, yet the Daring Baker in me stood up and did a happy jig when I saw this months challenge – Fresh Frasiers.

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

For the uninitiated  {that includes me when I first read about the challenge}, it certainly wasn’t Frasier, the American sitcom, which was my first thought. Le Fraisier Mangoes A traditional Frasier is crème mousseline (pastry cream with extra butter) and strawberries sandwiched between two sheets of heavily imbibed sponge (genoise) cake, and it is topped with either a sheet of red or green almond paste or Italian meringue. I googled for some background and found a little information …

During the springtime, french pastry chefs make this cake to take advantage of the fresh strawberries (“fraises”) that are abundant during this season.

Charming indeed, like everything French! Mr PAB is in France {Toulouse} at the moment for an aircraft delivery and has me simmering with envy. He is absolutely enjoying the beautiful country, the food & wine, the culture etc, and mails me a few pictures everyday ….France I couldn’t accompany him because of my little new pup!! She’s as cute as a button, full of beans and more naughtier than I could ever imagine. For the record, my herbs and other plants are history! She loves greens & looks at me with the whites of her eyes showing while chomping them, especially my oregano!!Coco Back to business... Frisiers are said to be traditional French strawberry & cream dessert. In my case, I had to wander far from traditional as we are long past strawberry season here in India. Stone fruit are in season, and …
Le Fraisier Mangoes … my best bet was mango since they have flooded the market unbelievably.  As far as the eye can see, you find baskets and handcarts piled HIGH with this luscious fruit. I paired my frasier with a pistachio marzipan as almond paste isn’t available in India. Besides, pistachio pairs beautifully with mango. It is my favourite nut & offers great play of colour! {Not here eventually as humidity played spoilsport}Le Fraisier Mangoes July is my Dad’s birthday month, so the cake challenge was greeted with open arms. Maybe I got too enthusiastic because I was left doing it all from scratch. My trusted Thermomix {I love this kitchen machine} is my BFF! It blitzed the pistachios into marzipan without a whimper, and then faithfully plodded on to make the crème patisserie. Where can I have home made pastry creme turned out in 7 minutes without as much as a stir? I love it!!Le Fraisier MangoesAlso, I was extra ambitious and thought of doing a mango mirror. To cut a long story short, the weather was so hot and humid that the mirror eventually slid right off, melting bit by bit. Much to my horror, it took a chunk of the marzipan with it too. The cake was later covered with vanilla cream.Mango Bavarian CakeI made a somewhat similar Mango Bavarian Cream Cake in July last year {pictured above}, and it held up beautifully. So much for my adventurous spirit this time. I salvaged whatever I could of the cake, stuck it right back into the fridge and cooled my heels. It was cut later that night and though it was delicious and light, I think it’ll give you less heartache if the weather is cooler. Le Fraisier MangoesI intend to have another go at this beautiful cake {and technique once the weather cools down}.Thank you Jana for a refreshing summer challenge. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the refreshing & pretty frasiers the other daring bakers have risen to this July!

[print_this]Recipe: NAME
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Summary: These recipes have been adapted from the cook book Tartine by Elisabeth M Prueitt and Chad Robertson, the chefs and owners of Tartine, a beloved San Francisco bakery.

Prep Time: 4 hours
Total Time: 4 hours

Preparation time: The traditional recipe can be made in stages. As a whole the recipe requires at least 4 hours of time, and 4 hours of refrigeration, BUT the cake, pastry cream and syrup can be made days ahead of assembly to help ease the time burden. Once these three are made, the cake will take about half an hour to assemble followed by 4 hours of refrigeration.

Basic Chiffon Cake – Ingredients:

  • 1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 large egg yolks
  • ⅓ cup + 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon lemon zest, grated
  • 5 large egg whites
  • ¼ teaspoon cream of tartar

Method:

  1. Preheat the oven to moderate 160°C.
  2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
  3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
  4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
  5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
  6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
  7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
  8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
  9. Removed the cake from the oven and allow to cool in the pan on a wire rack.
  10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Crème patisserie / Pastry Cream – Ingredients:

  • 1 cup milk
  • 1 vanilla bean, scraped
  • 1/8 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup sugar
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 1/2 tsp gelatin
  • 1/2 tablespoon water
  • 1 cup low fat cream

Method:

  1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
  2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine. Add the eggs to the sugar and cornstarch and whisk until smooth.
  3. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
  4. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
  5. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
  6. Thermomix: Place all ingredients in TM bowl. Cook at 100C/ Speed 5 / 7-8 minutes}. Transfer to a heat proof bowl, allow to cool for 10 minutes. Proceed.
  7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
  8. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
  9. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
  10. Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
  11. Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
  12. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup – Ingredients:

  • 1/3 cup vanilla sugar
  • 1/3 cup water

Method:

  1. Combine the water and sugar in a medium saucepan.
  2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
  3. Remove the syrup from the heat and cool slightly. Transfer to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Pistachio Marzipan – Ingredients:
Makes 142gms, enough for a 9″ disk
From Cake Bible by Rose Berenbaum

  • 1/4 cup pistachios, roasted at 180C for 5-7 minutes
  • 3/4 cup powdered sugar
  • 1 tbsps + 1 tsp corn syrup, home made recipe here
  • 1/2 tsp glycerine or unflavoured oil
  • 1-2 drops of green food colour, optional

Method:

  1. Scrape as much skin off the pistachios as possible. Process them in a food processor until a smooth paste is obtained. {Thermomix: Speed 10 /5-7 seconds. Repeat 2-3 times}.
  2. Add sugar and process until well blended. {Thermomix: Speed 10 / 10 seconds. scrape the sides}
  3. Add the corn syrup and glucerine and process for another 20 seconds, until well blended.{Thermomix: Speed 10 / 10 seconds. scrape the sides} The mixture will appear dry, but a small amount pressed between your fingers should hold together. If it seems too dry, add more corn syrup, 1/4 tsp at a time.
  4. If you wish a deeper green, add a drop or 2 of green food colouring. Process until the marzipan has a smooth dough like consistency. Knead briefly until uniform in colour. You can use the marzipan at once, but its easier to work with if you rest it for an hour.

Mango Mirror – Ingredients:

  • 2 medium ripe mango, coarsely chopped
  • 70g sugar 100 ml water
  • 2 Tbsp lime juice {you can use lemon juice}
  • 2 Tbsp water, extra
  • 1 1/4 tsp unflavored gelatin several drops of yellow food coloring

Method:

  1. Place mango flesh, sugar, and 50 ml water in saucepan. Cook over low heat, crushing the flesh with back of a spoon to start juices flowing.
  2. Simmer for 10 minutes. Pour through a colander and drain into a bowl. Do not press down the pulp too much or your mango mirror won’t be shiny because of the pulp.
  3. Place lime juice and extra water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy.
  4. Put the mango juice into a pan and bring to a simmer. Pour over the gelatin mixture and stir to dissolve. Tint to desired color with yellow food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell).

Fraisier Assembly:

  • Components:
  • 1 baked 8 inch (20 cm) chiffon cake
  • 1 recipe pastry cream filling
  • ⅓ cup simple syrup or flavored
  • 1kg mangoes, peeled, diced into 1/2″ pieces
  • 1 recipe pistachio marzipan

Method:

  • Line the sides of a 10-inch (25 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
  • Cut the cake in half horizontally to form two layers.
  • Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
  • Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
  • Pipe cream in-between strawberries and a thin layer across the top of the cake.
  • Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
  • Place the second cake layer on top and moisten with the simple syrup.
  • Lightly dust a work surface with confectioners’ sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
  • Cover with plastic wrap and refrigerate for at least 4 hours.
  • To serve release the sides of the spring form pan and peel away the plastic wrap.
  • Serve immediately or store in the refrigerator for up to 3 days.

Notes: The gelatin will continue to stiffen day by day. The longer you let your finished cake sit, the more firm it will become. Also, it’s worthwhile assembling the cake on the platter it will be displayed on. Plcae the bottom layer on the platter, then affix the dessert ring / cling wrap lined spring form pan around the bottom layer. It saves the hassle of trying to move the cake after assembly.
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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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46 Comments

  • Vimitha...

    2011/07/27 at 11:54 am Reply

    Hi Deeba, that was a lovely write-up accompanied by a gorgeous looking Fraisier.. Loved the use of seasonal fruits…
    And as usual Coco rocks!!!

  • Suma

    2011/07/27 at 12:22 pm Reply

    You really are one awesome and daring baker Deeba! Wonder how you manage to do so much!

    The dessert must have been really really yumm, the vanilla seeds make it look seriously enticing. Wonder if I can use agar agar in place of the gelatin and get equally good results?

  • Sukaina

    2011/07/27 at 2:31 pm Reply

    Whe I read frasier, my thought was the sitcom too. Beautifully done as usual Deeba. Where do u find the time to concot such amazing desserts?! And can’t believe u didn’t go to France for the puppy…tsk tsk!

  • Cassandra @ Best Cookware Deals

    2011/07/27 at 3:05 pm Reply

    Wow! Your Fraisiers look absolutely delicious and sweet! Can I have a slice please? lols I really wished I could. 🙂 Thank you for sharing this great recipe. And your pup is cute!

  • My Little Expat Kitchen

    2011/07/27 at 3:06 pm Reply

    I love the look of your Fraisier! Mangoes are a worthy substitute of the strawberry.
    But mostly I love those photographs from France and of your pup! She’s stealing the show you know, Deeba!
    Magda

  • Jay

    2011/07/27 at 3:50 pm Reply

    hy deepa,
    visiting ur space for the first time…u sure do have a lovely blog.
    great clicks with really nice recipes..
    amazed at ur perfection..
    Am your happy subscriber now..:)
    do stop by mine sometime..
    Tasty Appetite

  • Maureen

    2011/07/27 at 5:15 pm Reply

    Holy cow!! What a gorgeous cake! I am definitely making one of these as soon as mango season arrives.

    Next time you want to hop across to France, drop the puppy off here and Charlie (my cavoodle) and I will happily puppy-sit. 🙂 She’s so cute I can’t stand it!

  • Karinvd

    2011/07/27 at 5:28 pm Reply

    That looks so lovely! We love mango in this house and every recipe with mangos are welcomed with cheers from the little ones. Great job!

  • Anamika

    2011/07/27 at 7:03 pm Reply

    Mango & pistachio sounds like a delightful combination…The pics are so inviting, like always. I did my 1st DB with this French classic. Really a keeper of a recipe!

  • Shumaila

    2011/07/28 at 12:36 am Reply

    I skipped this month’s Db challenge because I have had it with sweets for the month of July! I will hopefully try making it soon but not posting anything for DB today! With all the heat and humidity, you did a great job at the challenge. And I love your pup- she is such a cutie and who would have guessed dogs like oregano! You have tempted me to give this DB challenge a go sometime in the near future!

  • Sandie

    2011/07/28 at 4:25 am Reply

    beautiful frasier and gorgeous pics (as usual). Your new little puppy looks like a real heartbreaker. Good Luck!. Best, Sandie

  • JM

    2011/07/28 at 5:41 am Reply

    Stunning! The intense orange and subdued green of the mango and pistachio make this look almost as good as I’m sure it tasted. 🙂

  • Renata

    2011/07/28 at 9:50 am Reply

    Mango was a smart choice. I was in Brazil when I made mine and seriously thought about using mango too, but it is winter there and there were lots of strawberries and I couldn’t resist the starfruit, it was the first one that came to my mind. This recipe is so good I will certainly use it again and again and definitely will be trying the mango version. Yours looks absolutely delicious, as everything you do.
    BTW, your puppy is so cute!

  • Pia

    2011/07/28 at 7:06 pm Reply

    deeba, isn’t there a law somewhere that says it’s criminal to bake a cake that looks that good?! i’d kill for a slice, NOW.

  • Kristine Banks

    2011/07/28 at 9:35 pm Reply

    I love it when I come across something I have never heard of before. That Frasier looks superb. I’m tempted to jump right in and try the recipe but I’m not sure I could cope with 4 hours of preparation as I have a reputation for things not looking like they should do.

  • Jenni

    2011/07/29 at 6:21 am Reply

    Lovely job! Your mango frasier looks amazing and sounds just as wonderful! Too bad the mirror didn’t work out, that would have been a cool addition!

  • gloria

    2011/07/29 at 6:40 am Reply

    Deeba I love mangoes foe ever and ever? Deeba did you freeze some times Mangoes?? I cut some mangoes today and are so ripe and I freeze ( I will see)
    This tart or dessert look amazing Deeba aaah! and your puppy is soo cute but they love eat everythinghuggs dear gloria

  • shaz

    2011/07/29 at 6:10 pm Reply

    An excellent take on the challenge Deeba. It looks beautiful, and the mango would have been so deliciously refreshing! Sadly I missed this month’s challenge (first time ever), but I will definitely try it out when I have the time. Maybe mangoes will be in season by then 🙂

  • Anna@Cosmetic Dentistry

    2011/07/29 at 6:16 pm Reply

    I just accidentally fell into your site but it was worth it, I’ll come back for sure.
    Wow! Beautiful artistic pictures! You bake like a professional!
    I love your work (or passion :)) and all the cutleries that you are using when shooting your photos!

  • lisaiscooking

    2011/07/30 at 7:50 pm Reply

    The heat makes so many baking and confection-making projects a real challenge! Your dessert looks beautiful with the mangoes. And, the pistachio marzipan sounds great with them.

  • Fahad Khan

    2011/08/09 at 11:14 pm Reply

    Oh my,I better make this before the mango season goes off in India..I am sure that this tastes sublime!Thank you for another wonderful recipe..

  • Nisha

    2012/01/07 at 11:45 am Reply

    All your photographs are breathtaking!
    I keep coming back to just see & admire them and *sigh* as I scroll down 🙂
    Can’t make the desserts with eggs in them, but hopefully will learn to substitute in the right manner & bake & cook better! 🙂
    Love, love, love your work!

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