Ingredients

• 4 Large Eggs
• 290 grams Granulated Sugar
• 120 grams All-Purpose Flour
• 280 grams Unsalted Butter
• 100 ml Water
• 500 ml Whole Milk
• 6 Large Egg Yolks
• 50 grams Cornstarch
• 2 teaspoons Vanilla Extract
• 600 grams Fresh Strawberries

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease/flour an 8-inch pan. Whisk 4 eggs and 120g sugar over simmering water until warm. Remove; beat high speed until thick/pale/tripled (8-10 min). Fold in 120g sifted flour, then 30g melted/cooled butter. Pour into pan, bake 25-30 min until skewer is clean. Cool, then slice into two layers.

2. 2

   Combine 100ml water and 50g sugar in a saucepan. Boil, stirring until dissolved. Cool. (Optional: 1 tbsp Kirsch).

3. 3

   Heat 500ml milk with 1 tsp vanilla until simmering. Whisk 6 yolks, 120g sugar, and 50g cornstarch until pale. Temper yolks by gradually whisking in half the hot milk. Return mixture to saucepan with remaining milk. Cook over medium heat, whisking constantly, until cream thickens and boils (2-3 min). Remove, stir in 100g unsalted butter. Transfer to bowl, cover surface directly with plastic wrap, and chill completely (at least 2 hours).

4. 4

   Once chilled, beat 150g softened unsalted butter until light/fluffy. Gradually add the cold crème pâtissière, spoonful at a time, beating until smooth, light, and airy.

5. 5

   Wash/hull 600g strawberries. Slice 15-20 uniform strawberries in half lengthwise for the perimeter. Dice remaining for center filling. Reserve a few whole for decoration.

6. 6

   Place one génoise layer on a serving plate. Fit an 8-inch cake ring tightly around it. Brush génoise generously with simple syrup. Pipe a thick crème mousseline ring around the inner edge of the cake ring. Arrange halved strawberries, cut-side out, tightly against this border.

7. 7

   Spread a thin crème mousseline layer over the génoise inside the strawberry border. Place diced strawberries evenly. Cover with another crème mousseline layer, smoothing it. Place the second génoise layer on top, pressing gently. Brush with remaining simple syrup.

8. 8

   Cover the top génoise layer completely with remaining crème mousseline, smoothing the surface. Chill Fraisier at least 4 hours (preferably overnight) to set firmly. Before serving, carefully remove cake ring. Decorate with reserved whole strawberries (optional: powdered sugar).