INDYASSA Pastry Course #2 Fantastic Fraisier
What you'll learn
- Become an expert at making a perfect Fraisier.
- Learn how to bake soft and fluffy Japanese vanilla sponge cake.
- Learn how to make perfect Creme Mousseline.
- Learn how to assemble Fraisier beautifully.
- Bring your passion for cooking!
- A stand mixer or hand mixer will be necessary.
- Some other small kitchen tools will be required, however most of them you may already have.
This is my seventh Japanese pastry course, and I’d like to introduce to you one of my favorite desserts, Fraisier.
This cake is actually one of the most iconic traditional French cakes; I learned this recipe when I was working in France. But I’m going to show you how to make my Fraisier which is lighter and has a gentler sweetness.
In this course, you’ll learn how to make soft and fluffy Japanese vanilla sponge cake, Creme mousseline which is a rich but light vanilla butter pastry cream, shiny tart raspberry gelee for decoration, and how to assemble to create a beautiful Fraisier.
This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.
In addition, I also created this cake with a gluten-free version and it turned out great, so this course can also be enjoyed by those who are gluten-free.
For this lesson, I will use the professional recipe but you can make it at home. I’m going to show you every single step even some small tips, so you will get the hang of it.
I’m going to show you not only the recipe, but common mistakes and the solutions, and other helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q&A page.
Are you ready to make a fantastic Fraisier together to impress your family and friends?
Let’s get started!
Who this course is for:
- For students who wants to learn how to make Fantastic Fraisier.
- For Japanese sweets lovers, baking lovers, sweets lovers, ...for everyone!
Asami is a professionally trained chef, experienced in France and Japan for more than fifteen years.
She learned basic pastry skills at the most famous pastry school in Japan, TSUJI culinary institute group. Then she moved to France and worked at a French pastry shop, where she learned authentic French pastry skills.
She came back to Japan and worked as a chef for ten years.
And then she decided to go and explore the world. She visited more than 40 countries in Asia, The Middle East, Europe, Africa, South America and North America. She learned new cultures and traditions, enjoyed food and sweets from every country she visited.
She moved to Dubai and opened her own pastry class, she taught pastry skills to not only Japanese but also to people from all over the world. Dubai is a multicultural city so she learned Italian, French, Indian, Chinese and Arabic cooking styles from her friends.
Now she is back in Tokyo, working as a pastry teacher and blogger.
She wants to share her passion for cooking with people from all over the world.