Tuesdays with Dorie (Baking Chez Moi): Rose Fraisier

Mini Fraisier from Dorie Greenspan Baking Chez Moi on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe (Rose Fraisier, p 103) was a perfect way to celebrate the arrival (finally!) of local strawberries. The Fraisier is a traditional French dessert – “it’s always a layer cake and the layers are never covered, because you’re meant to see the berries, cut, so their beautiful centers are clearly in sight, standing up tall and nestled in a thick cushion of cream,” according to Dorie. The image in the book is intimidating (it’s a large cake meant to serve 12 people) and because I knew that I didn’t need a huge cake all to myself last weekend (well, maybe I might have liked one amongst the marking and report cards but hey…), I chose to – shocker, I know, minify this, halving the recipe and making three 4″ fraisiers (so, in theory serving 6 people but at least two of those were eaten as single serves….) and it was the perfect entry point into this sometimes-difficult-to-construct dessert.

Mini fraisier ready for decoration from Baking Chez Moi on eatlivetravelwrite.comIt’s an easy enough recipe – just divided into lots of parts. First you make a yoghurt cake for the base (this is Dorie’s twist on what is normally a genoise), then some pastry cream into which you fold some whipped cream (thickened with gelatin) at the last minute. You construct your cake by cutting it in half, putting a thin spread of the cream on the bottom layer, standing strawberries up across the base (the outer layer facing out), then topping them with a thick layer of the cream. Once that’s done all that remains is to pop the top layer on, glaze the top cake layer with a little jam or jelly, then top with whipped cream. Sounds simple, huh? This cake is freeform so no need for a ring mold (though I suspect it might have been much easier had I used some parchment to line my tins – like when I made mini entremets) so it really is meant to be accessible to and do-able by most home bakers.

Mini fraisier for Tuesdays with Dorie on eatlivetravelwrite.comI did find my pastry cream impossibly runny (the whipped cream never really thickened significantly despite the addition of the gelatin) so I had to proceed with caution most of the way when I was assembling.  I noticed, though that the leftover pastry cream thickened beautifully in the fridge after a few hours (hello lovely report card writing snack!) so next time I might let the pastry cream set once I’ve added the whipped cream (it was lovely and thick before I did) before I try to assemble the cake.  My cakes sat in the fridge for a few hours before we ate them and by then the pastry cream was holding the cake together beautifully.

Mini fraisier from Baking Chez Moi on eatlivetravelwrite.comThis cake has notes of lime, ginger and rose which, to be quite honest, I couldn’t really taste. I might bump those flavours up next time.  The whipped cream on top tasted very much like the rose extract it’s flavoured with and I think I would have liked that to come through in the cake a little more. No matter, despite some hairy moments assembling this, it came out beautifully. And for those of you tempted, 1/2 the recipe makes the perfect amount for three 4″ cakes with a nice amount of pastry cream left over for you to pair with fruit later in the week (someone should sell this stuff!).

Get the recipe for Dorie’s Rose Fraisier here or on p 103 of Baking Chez Moi.

Baking Chez Moi Cover



Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!




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20 Responses to Tuesdays with Dorie (Baking Chez Moi): Rose Fraisier

  1. Margrèt Jóhanna June 14, 2016 at 06:20 #

    Your mini cake looks so lovely. I could only find Rose water at our shops, but I´m heading for France soon so I will see if I can find the right ingredients.

    • Mardi Michels June 14, 2016 at 06:23 #

      Amazon and other online stores sell all those extracts etc… Some of us have them from previous Dorie recipes!

  2. Shirley @ Flourishen Test Kitchen June 14, 2016 at 09:07 #

    Mardi, your advice is spot on. I wish I’ve read every single word you wrote here before I started making the cake. Your process pictures are very instructional as well. You are a great teacher!

    • Mardi Michels June 15, 2016 at 15:23 #

      Thanks so much (though these are not process photos – I was in too much of a mess to take them!).

  3. Kim June 14, 2016 at 10:20 #

    I am leaving the cream in the fridge next time to firm up first…wow…what a job trying to contain the pastry cream! Yours looks beautiful and it did taste great!

    • Mardi Michels June 15, 2016 at 15:23 #

      Right? I am glad it wasn’t just me getting in a mess!

  4. Diane Zwang June 14, 2016 at 10:47 #

    I am also having trouble getting the rose extract and I don’t have time to order online. Should I leave it out or substitute for vanilla?

    • Mardi Michels June 15, 2016 at 15:22 #

      I wouldn’t worry too much – it didn’t add that much to the flavour…. Use vanilla!

  5. Cakelaw June 14, 2016 at 17:25 #

    Your mini fraisiers are adorable! The risk of the whole cake (especially one as delicious as this) is eating it all – I took it to work pronto. I couldn’t taste the additional flavours in the cake either.

  6. Zosia June 14, 2016 at 19:11 #

    They look so pretty as minis!

  7. Nicole June 14, 2016 at 23:25 #

    I will have to take your advice on the pastry cream… maybe make it the night before and set it over night. As always your end product is beautifully done!

    • Mardi Michels June 15, 2016 at 15:22 #

      Thanks so much! And yes, do try that with the pastry cream/ whipped cream mix!

  8. Tami June 15, 2016 at 21:14 #

    The cake looks divine – at least I won’t have to wait for strawberries to come down in price…..the supermarket strawberry wars have just begun!!!

    • Mardi Michels June 16, 2016 at 13:35 #

      Well our local strawberries are around $6 a punnet so it’s not exactly cheaper because it’s in season!

  9. Margaret @approachingfood June 23, 2016 at 22:18 #

    Lovely report-card-writing snack indeed! Thanks for the tip of letting the pastry cream thicken a bit. I’ll have to remember that. And your cake(s) looks(s) wonderful!

  10. Teresa July 3, 2016 at 01:29 #

    Beautiful minification! I might still make this, though at this point I’ll probably use raspberries (is framboisier a thing, beyond raspberry canes?).

    • Mardi Michels July 3, 2016 at 12:20 #

      You know I was *this* close to making it with raspberries!

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