Remove from the heat and set aside to cool. Stir in the butter until thoroughly melted and combined. Place the cut sides of the strawberries against the plastic on the inside of the tin. Brush with the remaining syrup. Heat gently until the sugar dissolves, then boil rapidly for two minutes. To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. . To make a sweet soufflé, for example, you will first have to master the art of the pastry cream, then whisk the leftover egg whites until fluffy for a light, airy finish.Similarly, no trifle is complete without a thick, rich pastry cream applied liberally in layers with booze-drenched cake, jelly and fruit. Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. Strain the liquid through a sieve into a small bowl. Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. Creme Patissiere - not an item in itself, but for use in all sorts of puds . Then liberally brush the sponge with half the syrup. If you're short on time, use shop-bought tartlet cases. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. It should be just under 5cm/2in in height. Creme patissiere – or in simple English, pastry cream – is a thick, creamy custard made of simple ingredients and usually flavored with vanilla. Set aside to cool. Pour into a bowl, cover with cling film and chill in the fridge until cold. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. You can keep the cake for a couple of days, but if you slice the decorative strawberries on top then they will immediately start to bleed and discolour the marzipan, so best to keep the decorative strawberries whole. Read about our approach to external linking. Spoon the crème pâtissière into the tart cases and chill in the fridge. Pour in the remaining hot milk. Once cold, pour in the double cream, while whisking constantly. Dust a work surface with flour and tip the dough onto it. Pipe discs … Be careful as this sponge is quite delicate. Place one layer of sponge cake in the bottom of the cake tin. Heat until it is just scalding (you'll just be able to dip your finger in). Tricky to achieve but certain to impress. Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Crème pâtissière is the vital component of a host of desserts and sweet snacks. Then smooth with a palette knife. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Make some pretty decorations of your choice with melted dark chocolate. Try to keep in as much of the air as possible. See more Make-ahead summer desserts recipes (20). Or line the base and sides with cling film or parchment lined foil. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Cette recette est enseignée dans certaines écoles de pâtisserie. Add the remaining flour and fold again. Put the sugar, flour and egg in a mixing bowl and whisk. Pour the custard back into a clean saucepan and set over a medium heat. Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set. Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Line each tin with a disc of pastry and chill in the fridge for 20 minutes. Serve chilled. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch. . Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height. Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle. Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. An incredibly pretty French cake filled with delicious strawberries and crème pâtissière. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Place a strip of acetate plastic around the inside of the springform tin. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake. The cut must be as level as possible as it will be visible in the finished cake. Roll the pastry out with a rolling pin. Here’s an impressive summer dessert to have prepared ahead of guests coming over.