Fraisier Bars

Level:
Medium
Makes:
48 bars
This refined confection layers the rich nuttiness of almond and pistachio paste with a smooth, creamy white chocolate ganache and a vibrant strawberry fruit paste. Each layer is crafted with precision to balance texture and flavour, offering a sophisticated twist on a timeless favourite, the Fraisier. Perfect for gourmet presentations or as a luxurious bite-sized indulgence, this recipe showcases the harmony of fruit, nuts, and chocolate in a beautifully layered format.  
Shelf life:
2 months
Conservation:
15 - 18 °C

Almond Pistachio Paste

Used products: Almond Pistachio Paste

  • 6.7 oz
    American Almond Almond Flour
  • 13.2 oz
    Whole pistachio
  • 10.6 oz
    sugar
  • 1.1 oz
    glucose
  • 2.1 oz
    inverted sugar
  • 3.5 oz
    water

Preparation: Almond Pistachio Paste

  1. Finely chop the almonds and pistachios using a food processor.
  2. In a saucepan, cook the sugar, water, glucose and inverted sugar to 108 °C.
  3. Once cooked, pour the syrup over the almond-pistachio mix. Mix everything for at least 2 minutes.
  4. Divide the mixture into two equal portions and spread each portion evenly inside two frames, measuring 25 mm x 31 mm with a thickness of 2 mm.

White Chocolate Vanilla Ganache

Strawberry Fruit Paste

Used products: Strawberry Fruit Paste

  • 10.6 oz
    Strawberry purée
  • 0.2 oz
    yellow pectin
  • 0.7 oz
    Sugar 1
  • 5.3 oz
    Sugar 2
  • 3.2 oz
    glucose
  • 0.1 oz
    Citric acid solution (50% water - 50% citric acid)
  • 0.1 oz
    strawberry aroma

Preparation: Strawberry Fruit Paste

  1. Mix 5 g of pectin with 20 g of sugar (#1).
  2. Incorporate this mixture into the cold strawberry purée, ensuring it is well combined. In a saucepan, bring the mixture to a boil.
  3. Once boiling, add 150 g of sugar (#2) in two additions, followed by the glucose. Continue cooking while stirring until the mixture reaches 105 °C.
  4. Stop the cooking process by adding the acid solution and aroma.
  5. Cast immediately in a frame of 25 mm x 31 mm, with a thickness of 2 mm.

Assembly