Fraise Provençal – A Sophisticated Strawberry Dessert with Provencal Herbs and Balsamic Accents
A gourmet strawberry dessert combining balsamic confit, chocolate cream, mousse, and Provencal herbs on a sablé base – perfect for refined palates.The Fraise Provençal is not your ordinary strawberry dessert. Created by Chef Koji Ueshimo of Avranches Guesnay, this complex yet harmonious entremet balances fruity brightness, herby depth, and silky textures. It features a crisp sablé base, strawberry-balsamic confit, salted chocolate cream, delicate strawberry mousse, and a glaze infused with Provencal herbs. Finished with a touch of fleur de sel, coconut, and aromatic oil, this dessert is a celebration of contrast and refinement. Ideal for high-end patisseries or anyone seeking to impress with a truly elegant creation.
Ingredients
Sablé (Shortcrust Base)
- Unsalted butter: 200g
- Granulated sugar: 200g
- Egg yolk: 1
- Heavy cream 35%: 20g
- Dark rum: 10g
- A – dry mix:
- Almond flour: 200g
- Cake flour: 198g
- Cinnamon powder: 1g
- Anise powder: 0.5g
- Clove powder: 0.5g
Strawberry-Balsamic Confiture
A:
- Fresh strawberries: 200g
- Frozen whole strawberries: 100g
- Granulated sugar: 200g
B:
- Granulated sugar: 50g
- Pectin NH: 3g
Salted Chocolate Cream (for 15 portions)
- Milk: 166.9g
- Frozen egg yolks: 84.5g
- Granulated sugar: 3.5g
- Dark chocolate Valrhona Equatoriale: 100g
- Heavy cream 42%: 125g
Strawberry Mousse (for 16 portions)
- Strawberry purée: 114.4g
- Wild strawberry purée: 61.6g
- Heavy cream 35%: 162.8g
- Italian meringue: 92.4g
- Silver gelatin sheets: 6.6g
- Raspberry eau-de-vie Framboise: 15.4g
Italian Meringue Base:
- Granulated sugar: 200g
- Water: 50g
- Frozen egg whites: 100g
Coating
- White chocolate: 120g
- Cocoa butter: 12g
- Clarified butter: 48g
Strawberry Herb Glaze
- Water: 450g
- Strawberry purée: 78g
- Glucose syrup: 116g
- Halodex: 100g
- Granulated sugar: 168g
- Pectin: 16g
- Provence herb mix: 1.3g
Sauce
- Strawberry purée: 10g
- Neutral nappage: 10g
- Aromatic Oil
- Olive oil: 50g
- Provence herb mix: 1.5g
Assembly
- Balsamic vinegar: as needed
- Fleur de sel: as needed
- Finely shredded coconut: as needed
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Instructions
Sablé Base
- Soften the butter in a bowl. Add granulated sugar and mix with a whisk.
- Incorporate the egg yolk, then the rum, then the cream.
- Combine dry ingredients (A) and fold into the butter mixture until smooth.
- Roll to 5.5mm thickness. Cut out 6cm discs and place on a Silpat-lined tray. Fit a 6.5cm tart ring over each.
- Bake at 180°C for approx. 20 minutes.
Strawberry-Balsamic Confit
- Mix ingredients (A) and let macerate overnight. Cook in a saucepan.
- Mix (B) together and add to the pot while stirring. Bring to a boil and remove from heat. Chill.
Salted Chocolate Cream
- Heat milk. Whisk yolks with sugar separately. Temper yolk mixture with a bit of hot milk.
- Return all to the pot and cook while stirring to 83°C.
- Pour onto chocolate and emulsify with a hand blender.
- Add cream and mix well.
- Pipe halfway into 6.5cm × 1.5cm rings lined with plastic. Freeze.
Strawberry Mousse
- Prepare Italian meringue.
- Melt gelatin in microwave. Combine with purées at 28°C.
- Whip cream to medium peaks. Fold in meringue and purée mixture gradually.
- Pipe into 6.5cm × 2cm savarin molds. Freeze.
Coating
- Melt and blend all ingredients together for later use.
- Strawberry Herb Glaze
- Warm water, purée, glucose, and Halodex.
- Combine sugar and pectin, add to the pot, and bring to a boil while stirring.
- Blend, strain, and reserve 300g. Add Provence herbs and use at 35–40°C.
Sauce
- Mix strawberry purée and neutral nappage until smooth.
- Aromatic Oil
- Mix oil with herbs. Let infuse at room temp, then strain.
Notes
🧩 Assembly
- Dip baked sablés in coating, place on rack to set.
- Pipe confiture on each and add a few drops of balsamic vinegar.
- Place frozen chocolate cream insert on top, press gently, and add a few grains of fleur de sel.
- Add mousse dome on top. Glaze with warm strawberry herb glaze.
- Once set, trim base and roll in shredded coconut.
- Fill the center cavity with sauce and insert a pipette of herb oil for serving.
Nutrition
Serving: 200g
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.