Usually, Saint Valentine is not a day that I celebrate in full mode; however, since Christmas I have not made any sweet....and it was about time to celebrate love and life!!
This is the adapted recipe. This is the second time I make it, and this time I lowered the level of sugar and butter.
Frasier Tarte with Mousseline Cream
125 g icing sugar divided in 2 portions
125 g almond flour
2 whole eggs, at room temperature
30 g all-purpose wheat flour
20 g butter, melted
2 whites at room temperature
1/2 teaspoon vanilla paste
Strawberry syrup and gel
180 g strawberry jam
80 grams of water
5 gelatin sheets
500 ml whole milk
1 teaspoon vanilla paste
120 g granulated sugar
65 g cornstarch
3 egg yolks
120 grams of butter room temperature
Place the eggs (at room temperature) in the bowl of the mixer along with vanilla paste, the almond flour, and half of the icing sugar. Beat until obtaining a foamy mixture that is double in its volume. Add the melted butter, and mix with a spatula. Slowly, incorporate the flour previously sifted, mixing it well to avoid lumps. Set aside.
In a large bowl, beat the egg whites until stiff, gradually adding the remaining icing sugar. Add the whipped egg whites to the previous mixture, moving delicately with a spatula. Distribute it on parchment paper, and bake it at 350F for 12 minutes or until golden brown. Take the paper out and let it cool on a rack.
Place the gelatin sheets in cold water. Mix the strawberry jam with water and with a brush, brush this syrup over the sponge. Place the gelatin on the strawberry water mix. Warm it until dissolves it. Set aside until reaches it 30C. Place a layer over the sponge, and place it in the fridge for the jam/gelatin to get firm.
For the mousseline:
In a bowl, place the egg yolks, half the sugar, all the cornstarch, and 100 ml of milk. Beat it until you have a whitish cream. Set aside. In a pot, bring the rest of the milk and sugar to a boil, with the vanilla paste. Slowly pour the hot liquid over the yolk mixture, mix it well to avoid lumps and uneven cook of the egg yolk.
Cook it at low heat stirring constantly until it thickens. Remove from the heat, and add the butter. Beat it well. Let it cool. Place a layer of this cream over the strawberry jam jelly. Cut it in stripes. Take one side and roll it, continue rolling it with other stripes. With the remaining mousseline cream, decorate it on top along with some Macarons. Place it on the fridge for 3 hours before serving it.....ENJOY!!