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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

190 g

American Almond Almond Flour
375 g

Whole pistachio
300 g

sugar
30 g

glucose
60 g

inverted sugar
100 g

water

Finely chop the almonds and pistachios using a food processor.
In a saucepan, cook the sugar, water, glucose and inverted sugar to 108 °C.
Once cooked, pour the syrup over the almond-pistachio mix. Mix everything for at least 2 minutes.
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.

300 g

Strawberry purée
5 g

yellow pectin
20 g

Sugar 1
150 g

Sugar 2
90 g

glucose
4 g

Citric acid solution (50% water - 50% citric acid)
2 g

strawberry aroma

Mix 5 g of pectin with 20 g of sugar (#1).
Incorporate this mixture into the cold strawberry purée, ensuring it is well combined. In a saucepan, bring the mixture to a boil.
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.
Stop the cooking process by adding the acid solution and aroma.
Cast immediately in a frame of 25 mm x 31 mm, with a thickness of 2 mm.