Strawberry Cream Frankie
French-style mini donut cake with a French dough base, filled with fresh cream frosting and fresh strawberries.
Ingredients
water
130 g
unsalted butter
30 g
salt (Group A)
1 g
fine sugar (Group A)
10 g
low-gluten flour (Group A)
60 g
high-gluten flour (Group B)
20 g
beaten eggs (Group C)
100 g (about 2 medium eggs)
heavy cream (35-36% milk fat, for making whipped cream frosting)
100 g
fine sugar (for making whipped cream frosting)
10 g
strawberries (small, stemmed, patted dry, cut in half)
9
powdered sugar (for garnish)
to taste
Instructions
1
Make Frankie Dough
Please refer to pages 38-39 for the basic Frankie dough preparation.
2
Make Whipped Cream Frosting
Please refer to page 62 for the whipped cream frosting recipe. Attach a 1 cm round piping tip to a piping bag, then fill the bag with the whipped cream frosting.
3
Fill the Dough
Cut the Frankie dough in half horizontally. Pipe a layer of whipped cream frosting on the bottom half, then pipe 3 small frosting dollops at equal intervals.
4
Arrange Strawberries
Remove the stems from the strawberries, pat them dry, cut them in half, and place the strawberry halves between the frosting dollops.
5
Finish
Place the top half of the Frankie dough over the filling, dust the surface with powdered sugar, and serve.
