{"id":289,"date":"2025-05-12T10:59:29","date_gmt":"2025-05-12T10:59:29","guid":{"rendered":"https:\/\/narainen.com\/cpm25\/g1\/?p=289"},"modified":"2025-05-16T14:36:17","modified_gmt":"2025-05-16T14:36:17","slug":"fraisier-traditionnel","status":"publish","type":"post","link":"https:\/\/narainen.com\/cpm25\/g1\/fraisier-traditionnel\/","title":{"rendered":"FRAISIER TRADITIONNEL"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Honte \u00e0 nous, la saison des fraises est pass\u00e9e depuis belle lurette et nous n\u2019avons toujours pas post\u00e9 cette recette de fraisier traditionnel qui est pourtant une de mes recettes pr\u00e9f\u00e9r\u00e9es. La procrastination, \u00e7a s\u2019appelle\u2026 Le fraisier, nous avons plut\u00f4t tendance \u00e0 le revisiter, en&nbsp;<a href=\"http:\/\/www.fashioncooking.fr\/2009\/05\/fraisier-leger\/\" target=\"_blank\" rel=\"noreferrer noopener\">version l\u00e9g\u00e8re et facile<\/a>&nbsp;ou en&nbsp;<a href=\"http:\/\/www.fashioncooking.fr\/2015\/11\/fraisier-revisite-biarritz\/\" target=\"_blank\" rel=\"noreferrer noopener\">version super graphique<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-683x1024.jpeg\" alt=\"Fraisier avec une part d\u00e9coup\u00e9e \" class=\"has-border-color has-ast-global-color-7-border-color wp-image-296\" style=\"border-width:2px;aspect-ratio:1.5;object-fit:cover;width:743px;height:auto\" srcset=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-683x1024.jpeg 683w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-200x300.jpeg 200w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-768x1152.jpeg 768w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-1024x1536.jpeg 1024w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-1365x2048.jpeg 1365w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0887-1-scaled.jpeg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Recette et design par l\u2019\u00e9quipe Cuisine du Monde<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"has-ast-global-color-5-background-color has-background\">Temps de pr\u00e9paration: 1 heure<\/li>\n\n\n\n<li class=\"has-ast-global-color-5-background-color has-background\">Temps de cuisson: 35 minutes<\/li>\n\n\n\n<li class=\"has-ast-global-color-5-background-color has-background\">Temps de repos au frais : 3h minimum<\/li>\n\n\n\n<li class=\"has-ast-global-color-5-background-color has-background\">Pour 8 personnes<\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-0-background-color has-background wp-block-paragraph\">INGREDIENTS<\/p>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Ustensiles:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>un cercle ajustable d\u2019au moins 7cm de hauteur&nbsp;<em>(ou 2 cercles un de 18cm et un de 20cm)<\/em><\/li>\n\n\n\n<li>ruban rhodo\u00efd d\u2019au moins 7cm de hauteur&nbsp;<em>(pas obligatoire mais fortement recommand\u00e9)<\/em><\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pour la g\u00e9noise:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150g d&rsquo;\u0153uf entiers<\/li>\n\n\n\n<li>90g de sucre<\/li>\n\n\n\n<li>75g de farine<\/li>\n\n\n\n<li>20g de Ma\u00efzena<\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pour la cr\u00e8me mousseline:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g de lait<\/li>\n\n\n\n<li>1 gousse de vanille<\/li>\n\n\n\n<li>60g de jaune d\u2019\u0153uf<\/li>\n\n\n\n<li>125g de sucre<\/li>\n\n\n\n<li>50g de Ma\u00efzena<\/li>\n\n\n\n<li>175g de beurre pommade<\/li>\n\n\n\n<li>500g de fraises fra\u00eeches<\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pour le sirop:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50g de sucre<\/li>\n\n\n\n<li>5cl eau<\/li>\n\n\n\n<li>3 cuill\u00e8res \u00e0 soupe de Kirsch<\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pour la d\u00e9coration:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g de p\u00e2te d&rsquo;amande rose<\/li>\n\n\n\n<li>un peu de pate \u00e0 sucre blanche<\/li>\n\n\n\n<li>50g de chocolat blanc<\/li>\n\n\n\n<li>1 fraise<\/li>\n\n\n\n<li>des perles en sucre argent\u00e9es<\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-0-background-color has-background wp-block-paragraph\">INSTRUCTIONS<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Commencez par sortir le beurre et coupez-le en petits cubes pour qu\u2019il soit \u00e0 temp\u00e9rature ambiante au moment de foisonner la cr\u00e8me mousseline.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pr\u00e9parez la cr\u00e8me p\u00e2tissi\u00e8re:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fendez la gousse de vanille en deux, r\u00e9cup\u00e9rez les grains et mettez-les dans le lait. Portez le lait \u00e0 \u00e9bullition.<\/li>\n\n\n\n<li>Dans une autre casserole, fouettez les jaunes et le sucre jusqu\u2019\u00e0 ce qu\u2019ils blanchissent. Incorporez la Ma\u00efzena et m\u00e9langez.<\/li>\n\n\n\n<li>Hors du feu, versez un tiers du lait bouillant sur le m\u00e9lange jaunes-sucre-Ma\u00efzena en fouettant doucement. Ajoutez ensuite le reste du lait et faites cuire \u00e0 feu doux jusqu&rsquo;\u00e0 ce que la cr\u00e8me s&rsquo;\u00e9paississe en remuant constamment. Filmez la cr\u00e8me p\u00e2tissi\u00e8re au contact et faites-la refroidir jusqu&rsquo;\u00e0 environ 30\u00b0&nbsp;<em>(on peut acc\u00e9l\u00e9rer son refroidissement en la mettant un peu au r\u00e9frig\u00e9rateur mais pensez \u00e0 la sortir rapidement car elle ne doit pas \u00eatre froide).<\/em><\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0884-1024x683.jpeg\" alt=\"Trois fraises c\u00f4te \u00e0 c\u00f4te \" class=\"has-border-color has-ast-global-color-7-border-color wp-image-293\" style=\"border-width:2px\" srcset=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0884-1024x683.jpeg 1024w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0884-300x200.jpeg 300w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0884-768x512.jpeg 768w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0884-1536x1024.jpeg 1536w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0884-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pr\u00e9parez la g\u00e9noise:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pr\u00e9chauffez le four \u00e0 180\u00b0. Placez la cuve du robot au bain-marie et fouettez les \u0153ufs et le sucre jusqu&rsquo;\u00e0 ce que le m\u00e9lange atteigne 50\u00b0. Une fois la temp\u00e9rature atteinte, retirez la cuve du bain marie et placez-la dans le robot. Fouettez jusqu&rsquo;\u00e0 ce que le m\u00e9lange double de volume et refroidisse.<\/li>\n\n\n\n<li>M\u00e9langez \u00e0 part la farine et la ma\u00efzena. Incorporez ce m\u00e9lange tamis\u00e9 d\u00e9licatement dans l&rsquo;appareil \u0153ufs + sucre pr\u00e9c\u00e9dent.<\/li>\n\n\n\n<li>Versez le tout dans un cercle de 18cm de diam\u00e8tre pos\u00e9 sur une toile silicone sur une plaque de cuisson. Enfournez pour 15 min \u00e0 180\u00b0. Laissez la g\u00e9noise refroidir dans son cercle.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pr\u00e9parez le sirop:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Faites chauffer l\u2019eau et le sucre dans une casserole \u00e0 feu doux jusqu\u2019\u00e0 ce que le sucre soit dissout. Ajoutez le kirsch hors du feu et laissez refroidir \u00e0 temp\u00e9rature ambiante.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Pr\u00e9parez la cr\u00e8me mousseline:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Quand la cr\u00e8me p\u00e2tissi\u00e8re a refroidi, cr\u00e9mez le beurre pommade dans la cuve du robot. Prenez votre cr\u00e8me p\u00e2tissi\u00e8re (<em>fouettez-la un peu)&nbsp;<\/em>et versez-la en trois fois dans la cuve sur le beurre pommade. Fouettez jusqu&rsquo;\u00e0 ce que votre mousseline soit foisonn\u00e9e et qu&rsquo;elle ait la texture d&rsquo;une mousse.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">Dressez le g\u00e2teau:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prenez un cercle de 20cm de diam\u00e8tre, placez une bande de rhodo\u00efd sur tout le tour int\u00e9rieur. Coupez votre g\u00e9noise en deux.<\/li>\n\n\n\n<li>Placez un disque de g\u00e9noise bien centr\u00e9 dans le fond du cercle. Avec un pinceau, imbibez la g\u00e9noise avec le sirop de punchage.<\/li>\n\n\n\n<li>Coupez une douzaine de fraises* en deux et placez-les sur tout le tour entre le cercle et la g\u00e9noise, pointe de la fraise vers le haut. Recouvrez de cr\u00e8me mousseline en plaquant bien la cr\u00e8me sur les c\u00f4t\u00e9s. Disposez le reste des fraises coup\u00e9es en petits morceaux. Placez le second disque de g\u00e9noise, imbibez de sirop de punchage.<\/li>\n\n\n\n<li>Recouvrez du reste de cr\u00e8me mousseline et lissez \u00e0 la surface. R\u00e9servez au frais 3h minimum.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-ast-global-color-5-background-color has-background wp-block-paragraph\">D\u00e9corez le g\u00e2teau:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Une fois la cr\u00e8me mousseline bien prise, d\u00e9cerclez et retirez d\u00e9licatement la bande de rhodo\u00efd. \u00c9talez la p\u00e2te d&rsquo;amande rose et \u00e0 l\u2019aide du cercle, d\u00e9coupez un cercle de 20cm de diam\u00e8tre puis d\u00e9posez-le sur le g\u00e2teau.<\/li>\n\n\n\n<li>Cr\u00e9ez le d\u00e9cor de votre choix \u00e0 l\u2019aide de chocolat blanc fondu, de fraises et de billes en sucre.<\/li>\n\n\n\n<li>Conserver au frais jusqu\u2019au moment de servir.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0886-1-768x1024.jpeg\" alt=\"G\u00e2teau de fraises avec de la cr\u00e8me par dessus \" class=\"has-border-color has-ast-global-color-7-border-color wp-image-297\" style=\"border-width:2px;aspect-ratio:3\/2;object-fit:cover\" srcset=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0886-1-768x1024.jpeg 768w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0886-1-225x300.jpeg 225w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0886-1-1152x1536.jpeg 1152w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0886-1-1536x2048.jpeg 1536w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0886-1-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Honte \u00e0 nous, la saison des fraises est pass\u00e9e depuis belle lurette et nous n\u2019avons toujours pas post\u00e9 cette recette [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":294,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[11],"tags":[],"class_list":["post-289","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-france"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>FRAISIER TRADITIONNEL -<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FRAISIER TRADITIONNEL -\" \/>\n<meta property=\"og:description\" content=\"Honte \u00e0 nous, la saison des fraises est pass\u00e9e depuis belle lurette et nous n\u2019avons toujours pas post\u00e9 cette 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