507711655-Opera-Patisserie-Cedric-Grolet-1

FRAISIER CAKE
For the ladyfinger
6 large (100 g) egg yolks
(⅓ cup plus 1 tablespoon)
¾ cup plus 1½ tablespoons
(164 g) superfine sugar (1)
6 large (200 g) egg whites
(¾ cup plus 1 tablespoon)
1⅓ cups (164 g) all-purpose flour
Superfine sugar (2)
Confectioners’ sugar
For the whipped vanilla ganache
5 sheets (16 g powdered) gelatin
4¼ cups (1 liter) whipping cream
7 vanilla beans, split and scraped
7 ounces (200 g) white chocolate
For the pastry cream
1¾ cups plus 2 tablespoons
(450 g) whole milk
3½ tablespoons (50 g) whipping cream
2 vanilla beans, split and scraped
⅓ cup plus 2 tablespoons (90 g) superfine sugar
1½ tablespoons (25 g) custard powder
3½ tablespoons (25 g) all-purpose flour
5⅓ large (90 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
4 sheets (13 g powdered) gelatin
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
For the vanilla cream
2½ cups (450 g) vanilla ganache