Easy strawberries made with the KitchenAid Cook Processor
It’s a bit of the season, so I offer you my strawberry recipe! This is the “traditional” recipe based on mousseline cream and sponge cake but to make my job easier I made it entirely with the help of my KitchenAid Cook Processor 🙂
This robot has not left me for a few months and I am very happy to have it to help me in the kitchen! I don’t use it to make dishes from A to Z because it is not my way of cooking but rather as a clerk, who will supervise delicate preparations and cooking where you have to stir constantly while I can do other things. thing 🙂
For this recipe, I found it super useful because it allows me to define an exact temperature for cooking my pastry cream and my sponge cake, and not exceed it . So no more problem of overcooking as it may be the case when cooking in the pan. In addition, he mixes and whips for me, which allows me to prepare the other elements of my recipe instead of standing in front of my plate with a whisk in hand. Of course, you can make this recipe without the robot and I will give you the procedure to follow in the recipe notes;)
I made 6 individual strawberries but with the same quantities you can make a strawberry plant to share in a circle of 20 cm in diameter . On the decorative side, I simply pricked a very elegant sugar paste flower whose colors matched wonderfully with my strawberry plant.
For the mousseline cream
For the sponge cake
- 3 egg
- 90 g caster sugar
- 90 g flour
- 2 tbsp strawberry syrup
- 400 g strawberry
- almond paste
- decorations (optional)
- Place the egg whisk in the bowl then add the eggs and sugar, whip at speed 5 until the mixture whitens. Lower the speed then add, in this order while continuing to whisk, the flour, starch, vanilla bean seeds and milk through the opening in the lid. Set the temperature to 100 ° C, the timer to 10 minutes and the speed to 4. Place in a bowl, cover with cling film on contact and let cool.
The sponge cake
- Place the egg whisk in the bowl and add the eggs and sugar. Set the temperature to 40 ° C and the speed to 5. Whisk until the temperature is reached (the “preheating” signal goes off) then turn off the heating. Continue to beat for ten minutes.
- Sift the flour then gently fold into the egg mixture using a spatula. Spread the dough on a baking sheet lined with baking paper and bake for 8 minutes at 180 ° C. Let cool before cutting into 12 discs of 6 cm in diameter.
- Whip the cooled custard with the soft butter. Wash and hull the strawberries then cut them in half.
- Line 6 circles 8 cm in diameter with a rhodoïd strip and place the strawberry halves around the entire circumference of the circle. Cut the remaining strawberries into small cubes.
- Place a disc of sponge cake in the bottom of the circles between the strawberries and soak in the strawberry syrup diluted in a little water. Place a layer of mousseline cream, garnish with diced strawberries, add a second layer of cream and place the second disc of sponge cake, pressing down to compact. Finish with a final layer of cream and smooth the surface. Reserve in the refrigerator for at least 3 hours.
- After de-ringing, place a thin layer of almond paste on top of the strawberries and decorate.
Version without Cook Processor:For the mousseline cream , whip the eggs with the sugar until the mixture whitens, add the flour then the boiling milk while continuing to beat then cook over low heat, stirring constantly until thickened.For the sponge cake , whip the sugar and the eggs in a double boiler until the temperature reaches around 40 ° C, then remove from the heat and continue beating until the preparation doubles in volume.