Welcome to week 9 of our JC100 celebration. This week we are doing a Charlotte. Traditionally you would mold this dessert but trying to find a Charlotte mold in Calgary, AB I soon found out is virtually impossible. If the kitchen stores understood what I was asking for or not they didn’t have one. So, Julia also says that you can serve this in a serving bowl or dessert cups. I opted for the dessert cups. I still made the ladyfingers from scratch but you can make it easy on yourself and buy them. I actually whipped the egg whites by hand as I have never done that before and because I don’t have a copper bowl Julia suggested to add a pinch of cream of tartar to the egg whites. You really get a good workout whipping those whites. I think my fingers were not quite crisp enough but do absolutely fine in the bottom of the dish. This is a bright and sunny dessert that is light as a cloud. Perfect for a summer day!! I enjoyed watching my DVD as I always do seeing her work her magic. She made a Charlotte Malakoff au Chocolat which reminds me of her mousse. You can fill a Charlotte with many different filling. I went to the store wanting to do a strawberry one but left with raspberries as they were so beautiful. It makes me miss my raspberry patch I had at our last house. Anyway, I hope you enjoy this recipe as much as we did!!
1 Tbsp. softened butter
Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
1/2 cup sugar
3 egg yolks
1 tsp. vanilla
3 egg whites
Pinch of salt
1 Tbsp. sugar
1/2 cup flour
1/2 cup powdered sugar
With an electric mixer fitted with a wire whisk gradually add the sugar to the egg yolks and the vanilla. Continue beating until the mixture is pale yellow, thick and forms a ribbon. This will take a few minutes.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle in the sugar and continue to beat until stiff peaks are formed. Scoop a quarter of the egg whites into the egg yolk mixture with a quarter of the flour. Fold in with a spatula. Continue adding another quarter of the egg whites and a quarter of the flour until all is used up and just incorporated leaving your batter light and fluffy. Now scoop the batter into a pastry bag fitted round opening 1/2″ in diameter. Pipe the fingers out slowly making them 4″ long and 1 1/2″ wide. Sprinkle on the icing sugar. If there is too much you can turn the pan over and the excess will fall off but the fingers will stay on the tray. Try it, it really works!! Bake in the middle of the oven until very pale brown underneath their sugar coating for about 20 min.
These can be served on their own or used in the dessert to follow.
Charlotte Chantilly, Aux Framboises
1 1/2 pints fresh raspberries
2/3 cup berry sugar
8 egg yolks
2 1/2 cups heavy whipping cream
Wash and check over the raspberries. Run them through a fine sieve and into a bowl measuring out 1 1/4 cups of puree. Chill.
Beat the sugar into the egg yolks with a wire attachment on a electric mixer and continue beating until mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Now place the bowl over not quite simmering water and and beat until the mixture had thickened into a cream and becomes too hot for your finger. Remove the bowl and set in now in a bowl of iced water and continue to beat until the mixture is cold again forming a slowly dissolving ribbon. Set aside and beat the cream until stiff peaks form. Fold the chilled raspberry puree into the egg yolk mixture and then fold in the whipped cream. Place the ladyfingers into the bottom of a individually serving dish and top with the raspberry filing. Refrigerate until set and completely cold. Decorate with the remaining berries.
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.