Dacquoise Fraisier

I think there's a time that I just want to make something beautiful (well, the taste has to be good too), lovely dessert that is the feast to eyes.

Lovely red strawberries and pale dacquoise, they make each other more beautiful. This dessert is not traditional Frasier (strawberry cake) as it uses Dacquoise instead of sponge cake. The filling is made from vanilla cream (pastry cream+whipping cream and set with cocoa butter and gelatin), not a butter cream.
For the filling if you don't have cocoa butter, you can use 30g of white chocolate instead (reduce 10g of sugar from the recipe). 
Serve this beautiful cake with a cup of hot tea is recommended ^^.

 Dacquoise Fraisier

Makes 18 cm cake

 Dacquoise
90g ...................................... Almond powder
75g ....................................... Icing sugar
94g ....................................... Egg whites
38g ....................................... Granulated sugar
4g ......................................... Egg white powder
.............................................. Pistachio, chopped
.............................................. Icing sugar, for sprinkle on top of the Dacquoise

Vanilla cream
Pastry cream
-166g .................................... Milk
-1 .......................................... Vanilla bean
-32g ...................................... Egg yolks
-60g ...................................... Granulated sugar
-8g ........................................ Cornstarch
-8g ........................................ Custard powder
-12g ....................................... Cocoa butter
8g .......................................... Gelatin powder
50g ........................................ Water
124g ....................................... Whipping cream

400g ...................................... Fresh strawberries
............................................... Red berry jam for decorating

 Scrap seed from vanilla bean and put in to a pan with milk and half of the sugar.
Place over low heat until boil.

 Meanwhile, whisk egg yolks, the rest of the sugar, cornstarch and custard powder together.

 When the milk mixture becomes boil, pour half of the milk mixture slowly into the egg yolks mixture, whisk all the time.

 Pour the egg yolks mixture back into a pan, place over low heat.

 Heat until 80C (the mixture will be thick), whisk all the time .

 Remove from the heat and whisk in the cocoa butter.

 Let the pastry cream cool to room temperature.

 Put the pastry cream into a ziplock plastic bag and refrigerate (you can prepare it one day ahead).

 Making Dacquoise:
Preheat the oven to 200C
Sift together the almond powder and icing sugar.

 Mix the granulated sugar with egg white powder.

Pour the egg white powder and sugar mixture into a bowl with the egg white.

 Beat until firm peaks formed.

 Pour the sifted almond powder and icing sugar into the bowl.

 Fold until combine.

 The mixture will be smooth.

 Draw 2 circles (18 cm) onto a baking paper, and place the baking paper over the baking sheet. pipe the batter into each circle.
Sprinkle the icing sugar over the Dacquoise and sprinkle chopped pistachio over one of Dacquoise (this one will be the top piece)
Note: I forgot to sprinkle the icing over mine, haha. So, I sprinkled it after baking instead. ^^
Put the Dacquoise into the oven and reduce the temperature to 160C, bake for 30 minutes.
When finish, remove from the oven and let the Dacquoise cool on the baking sheet. 

 Make Vanilla cream
Pour the gelatin powder into the water, let it bloom for 5 minutes (or until all of the gelatin is soften).

 Remove the pastry cream from the fridge and put it in a bowl.
Heat the gelatin mixture in a microwave (600w) for 10-15 seconds or until melt.
Pour into the pastry cream, whisk to combine.
Let the mixture cool.

 Whip the whipping cream until soft peaks formed.

 Put 1/3 of the whipped cream into the pastry cream, fold to combine.

 Pour the whipped cream and pastry cream mixture into the whipped cream bowl.

 Fold to combine.

 Refrigerate for 5-10 minutes or until the mixture is firm enough to be piped.
Whisk until smooth and put in a piping bag with plain round tip.

Place one of the Dacquoise on a plate and pipe the vanilla cream onto the Dacquoise, place the strawberries on the side and inside, fill the space with the vanilla cream then top with the Dacquoise (the one with the chopped pistachio).
Refrigerate until firm.
Decorate as desired.

Dacquoise Fraisier