Fontainebleau Strawberry History and recipe for this dessert

The fountainbleau is a simple dessert mixing faisselle or fresh cheese and whipped cream. With a multitude of possible gourmet topics. For me red fruits.

The Fontainebleau is therefore the white cheese dessert or lightened faisselle with whipped cream for a frothy and aerial texture. Strawberries (fresh, coulis, compote, mint syrup, etc.) are optional and can be replaced by other fillings. Not bad to test with a cooked cherry soup.

Origin and history of Fontainebleau dessert

Le Fontainebleau, also called Bellifontain or Crémet, is a dessert appeared in the 18th century in the deposit of a Creamie de la rue Grande of the pretty eponymous commune of Ile de France.
Fontainebleau is today better known for its Royal Château Royal as well as its forest recognizable by its granite rocks, the perfect place for walks or fencing of Parisians climbing.

There is Several mysteries around the origin of this dessert. The name of its creator is not known, some people speak of presence of egg whites mounted in snow in the original recipe.
Finally we do not really know its initial texture because the fountainbleau has evolved A century later with the addition of whipped cream making it lighter, or rather aerial. The abundance technique consisting in instilling air in a cooled preparation dates from the 19th century.

Anyway, the Fontainebleau as it has thus evolved is become a creamy, frothy and light preparation on the palate. And the exact composition, as it was in its invention, is not really fixed. There is therefore no process established to be respected as for example for a recipe for cooking caps.

Fresh non -salty cheese, cottage cheese or drained and whipped faisselle, mixed with whipped cream are however the main markers. I give you my favorite combo here.

The Fontainebleau is actually a very easy dessert to make. A homemade whipped cream, white forming or faisselle that’s all.
And for an ultra gourmet touch, the filling of your choice. It was strawberry for me the day I took these photos.

A beautiful whipped cream or a whipped cream

The difference between the two?

• The whipped cream is as its name simply suggests a cream that has whipped with a whisk to incorporate air.
• Chantilly cream is none other than a sweet whipped cream.

To get a firm whipped cream, which does not overthrow when it is turned over and makes the peak called in culinary terms the bird beakyou need two things:

• A cold whipping cream. Take it out at the last moment of the refrigerator. You can even put your bowl and whisk or whisk of your electric or robot mixer.
• A whipping cream with 30% fat minimum. No light cream, it won’t work well.

Two other little tips: add A little mascarpone or halfway add a little sugar (if you have followed well, it transforms the whipped cream into whipped cream).

Fresh cheese

Choose either a Fresh cheese of non -salty cow or a Faisselle at 40% fat that you will have lets drain.
Otherwise you can completely opt for cottage cheese or Skyr. I would avoid the Greek yogurt because it is still quite liquid.
A 40% fat faisselle is in my opinion the best option.

To drain your faisselle, Use the can be holes in which the faisselle is located by leaving it from its container so that it strokes well or put a cheese or a gauze in a colander and arrange the faisselle on it? I did not take a photo but a compress of gauze bought in pharmacy works very well.

Some filling proposals

I give you the recipe here of this dessert accompanied by fresh strawberries: half mixed in coulis with just a little sugar and lemon juice but it is optional, and half cut into pieces. You can also choose to add a little homemade mint syrup, it’s great, or cook them a little.

But you can opt for a whole bunch of other toppings or toppings:

• Of brown sugar or other very fragrant sugar like thee coconut sugar or muscovado sugar
• Jam or brown cream
• Other fresh fruit or cooked in compote. Especially choose fruit seasonal. Other red fruits than strawberry in summer (raspberry, blueberries, etc.), apple or pear compote in winter, cherries in June Mirabelles in August…
• Granola, roasted hazelnuts in garnish. A crumble or stretch paste simply passed in the oven and crumbled on the Fontainebleau.
• A few Fresh mint leaves

Treat yourself according to your tastes, and as always do not hesitate to appropriate the recipe and revisit it with a little more gastronomic or healthy accents.

Before leaving you, a small focus on two other traditional French recipes quite similar: the Nantes cremet and the Anjou cremet. I have not yet dug but it is obviously for the Anjou to be made with the addition of egg whites in snow and whipped cream.

Sources: Jean Vitale, dictionary of gastronoma, Frédéric Zégierman, the great book of French gastronomy