Receta Recipe For Charlotte Russe
According to Larousse (page 212), the original Charlotte dessert was inspired by the English summer pudding and was created to honour Queen Charlotte. It was made with a thick apple purée, flavoured with lemon and cinnamon and poured into a mould lined with bread and then baked. It was served warm with a cold custard cream. Carême created the Charlotte à la Parisienne, an uncooked dessert making use of bavarois and lady fingers. This dessert became known as the Charlotte Russe when all things Russian became fashionable in Paris. The recipe for the Charlotte Russe looks long and complicated. I would save this dessert for when you have guests as it is very impressive. It does not take that long to make, but remember it needs an overnight stay in the fridge to set properly. The first time I saw a Charlotte was on the Great British Bake Off. Mary Berry’s recipe uses a Swiss roll filled with jam. The Swiss roll is cut up and used to line the mould. The sponge fingers are a pleasure to make, if your piping skills are average as mine are. The nice thing is that they can be kept in an airtight container for a week so I made these well in advance.
Charlotte Russe
Recipe For Charlotte Russe All Rights Reserved: Adapted from Larousse Gastronomique
337.5mls milk, divided 2.5mls vanilla extract 4 egg yolks 75g caster sugar, divided - I used fructose pinch of salt 10g gelatine powder 22.5mls water 175mls cream 10mls crème de cassis (or any liqueur of your choice) 4 eggs, separated 125g caster sugar - I used fructose 7.5mls orange flower water - I used 3 drops orange essential oil 100g flour pinch of salt Icing sugar for dusting 100g sugar - I used fructose 90mls water 15mls crème de cassis (or any liqueur of your choice)
Place 300mls milk and vanilla into a sauce pan Scald the milk over a medium temperature Place the egg yolks, 50g caster sugar and salt into a mixing bowl Whisk until pale yellow, and thickened Place the gelatine into a small bowl and add the water Mix to combine Pour half of the milk onto the eggs and whisk to combine Add the gelatine and whisk in Pour this into the rest of the milk On a low temperature, stir the mixture with a wooden spoon continuously until thickened You want the custard to coat the back of the spoon Strain into a bowl and set aside to cool Place the cream and the rest of the milk into a bowl Whisk until it begins to thicken Add the rest of the caster sugar and whisk until thick Fold into the cool custard until completely combined Stir in the liqueur Preheat the oven to 160° Celsius Place the egg yolks and sugar into a mixing bowl Whisk until at the ribbon stage Add the orange flower water and whisk in Add the flour and gently fold in Place the egg whites and salt into a mixing bowl Whisk to stiff peaks Fold into the egg yolk mixture Place the batter into a piping bag, fitted with the largest smooth nozzle you have Pipe onto a lined baking tray, to your desired length Dust with icing sugar Gently tap the tray twice Bake for 10 minutes Allow to cool on the tray before removing Place the sugar and water into a sauce pan Bring to the boil Lower the temperature and leave to simmer until the sugar has dissolved Stir in the liqueur Choose a suitable glass bowl Trim the sponge fingers on one edge to suit the shape of the bowl Trim the other edge into points Soak in the syrup and shake off the excess Place the sponge fingers on the bottom of the bowl, making sure there are no gaps Trim the sponge fingers to suit the sides of the bowl Soak in the syrup and shake off the excess Line the sides of the bowl, making sure they are tightly packed together Pour the Bavarian cream into the mould Flatten off with a palette knife Soak sponge fingers for the top in the syrup, shaking off the excess Cover the top of the Bavarian cream with the sponge fingers Cover with cling film and place into the fridge overnight Place the cream and the honey into a mixing bowl Whisk until very firm Place into a piping bag with a star shaped nozzle Remove the Charlotte from the fridge Remove the cling film Place a serving plate onto the bowl (serving side down) Gently tip over and allow the Charlotte to slide onto the plate Pipe decorations around the edge of the Charlotte Serve with fresh berries in season if you have any 3.3.3077
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Blog-checking lines: For the June daring bakers challenge Rebecca from BakeNQuilt.com challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty showstopper
What I blogged June 29:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.