Created by:

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.

110 g

Cream 35 %
10 g

dextrose
1 Q.S.

vanilla bean
280 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
10 g

glucose
10 g

butter
15 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket

Bring the cream, cocoa butter, and dextrose to a boil.
Pour the hot mixture over the chocolate and let it sit for 2 minutes. Then, add the glucose and dairy butter, mixing until fully combined.
Pour the mixture into a 31 cm x 25 cm frame with a height of 8 mm, spreading it evenly over the almond-pistachio paste.
Allow it to crystallize for 12 hours.

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.

Spread half of the vanilla ganache evenly over a layer of almond pistachio paste.
Place the strawberry fruit paste on top.
Add the remaining white chocolate vanilla ganache.
Cover with the second layer of almond pistachio paste.
Let crystallize for at least 12 hours.
Once set, cut 4 strips of 10 cm, then use a guitar cutter to slice them into 1.5 cm wide pieces. Coat as desired.