Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it's a pitchblack Fraisier like spring. (My personal opinion)
"Amaou" strawberries are reflected and the butter cream is not too sweet.
It turned out to be a really delicious Fraisier.

0:00 Introduction
0:25 Biscuit Joconde Chocolat
2:58 Rum syrup
3:43 Custard cream
6:42 Ganache
8:36 Assembling the Fraisier
10:46 Glassage
12:19 Decorating with chocolate
13:26 Finishing
14:04 Tasting
14:52 Cacao notes (cross section of strawberry varieties)

Book
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Sponge (Biscuit Joconde Chocolates)
A Whole eggs: 2
A Granulated sugar: 70g
B flour: 50g
B Almond powder: 50g
C Unsalted butter: 20g
C Cocoa powder: 8g
C Black cocoa powder: 2g
How to make
Grease a mold with butter and set a paper pattern.
Sieve B together.
Whisk together A to form a stiff peaks.
Melt the butter in C and stir in the cocoa powder.
Add the sieved B powder to the egg mixture and mix well.
Finally, add a little of the egg mixture to the C mixture and fold into the mold.
Preheat the oven to 160°C and bake for 30 minutes.
Remove from the mold, let cool and wrap in plastic wrap.
When ready to use, slice into 10 mm slices.

Baking pan 180 x 60
Assembly mold 150 x 60
Plain cellophane cake film OPP 55x300

syrup 18°
Water: 100ml
Granulated sugar: 68g
How to make
Put the sugar in a saucepan and add the water.
Heat over medium to low heat and cover with a lid.
When the water becomes clear and the sugar is completely dissolved, cover the pan and wait until it cools down.

Rum syrup
Baume Syrup 18°: 120g
Rum: 30ml

Chocolate Custard cream
Egg yolks (L): 4
Granulated sugar: 60g
Flour: 30g
Milk: 320ml
Vanilla bean: 1/2
Condensed milk: 15g
15g unsalted butter
How to make
Crack the vanilla, remove the beans and add to the milk.
Beat egg yolks, add granulated sugar and mix until white and fluffy (blanching).
Add the flour to the egg yolks and mix lightly.
Bring the milk to a boil, add about 1/5 of the milk to the yolks first, then add more milk.
Scrape the mixture back into the pan and heat over medium heat.
When it begins to harden, stir vigorously.
When the mixture becomes heavy and then light, it is ready to cook.
Add butter and condensed milk and place on a plastic wrap lined bat.
Cool in the freezer.
When ready to use, thaw and break up with a whipper.

Ganache
56% couverture: 60 g
Milk: 35 g
Preparation
Chop the chocolate.
Put the cream in a microwave and bring to a boil.
Leave for a while to heat and emulsify.

Chocolate custard cream (Creme mousseline chocolat)
Creme patissiere: all of it
Ganache: all of it
Unsalted butter: 150g
1. Heat the ganache warm and the butter in the microwave to make it soft.
Mix all the ganache with the creme patissiere and add the butter.
Mix with a hand mixer to prepare the mixture.

Glaze
A Granulated sugar: 50g
A Cocoa powder: 20g
A Water: 30g
A Fresh cream 35%: 25g
Gelatin sheet: 3g
Soak the gelatin in cold water.
Combine A in a small saucepan and stir over heat to dissolve.
When the mixture comes to a boil, add the cream and stir, then bring to a boil again.
When it comes to a boil, add the drained gelatin and mix well.
Strain and finish.
Pour the mixture when the temperature is about 30℃.

Finishing touches
Strawberries (large): about 13

Silicones spatula
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Small pentode (placed on the gas stove)
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Delonghi convection oven EOB2071J5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CBWA35
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Acrylic ruler 10mm thick, set of 2
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Copper petit pan 10cm
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Hand Mixer (The volume is turned down in the video.)
Panasonic Hand Mixer White MKH4W
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This is the first time I've used a hand mixer.
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#Fraisier
#strawberry
#chocolate