Raspberry charlotte
Piped ladyfinger sponge around vanilla Bavarian mousse and a frozen raspberry cream insert, topped with whipped vanilla ganache and fresh raspberries. The ganache needs at least 12 hours in the refrigerator before whipping.
- Makes
- 2 charlottes (16 cm)
- Total
- 2,844 g
Scale
charlottes
Ladyfinger sponge
| Ingredient | Grams | |
|---|---|---|
| 180 g | ||
| 180 g | ||
| 120 g | ||
| 180 g | ||
| Total | 660 g |
Ladyfinger sponge: piping and baking
| Ingredient | Grams | |
|---|---|---|
| 60 g | ||
| Total | 60 g |
- Whip the egg whites, adding the sugar a little at a time.
- Gently mix in the yolks.
- Fold in the sifted flour with a light hand.
- With a 10 mm round tip, pipe two 16 cm disks and one 6.5 × 60 cm band for each charlotte.
- Dust with powdered sugar twice.
- Bake for about 10 minutes at 180 °C (350 °F).
- Trim each disk to 14 cm and the band to 6 cm high.
Raspberry cream
| Ingredient | Grams | % of raspberry purée |
|---|---|---|
| 160 g | 100% | |
| 64 g | 40% | |
| 48 g | 30% | |
| 40 g | 25% | |
| 3 g | 1.9% | |
| 15 g | 9.4% | |
| 60 g | 38% | |
| Total | 390 g |
- Bring the raspberry purée to a simmer.
- Whisk the yolks, eggs and sugar until pale. Stir in some of the hot purée, then bring it all to a boil, whisking constantly.
- Off the heat, add the bloomed gelatin.
- Cool to 40 °C (104 °F), add the butter in cubes and blend.
- Pour into two 14 cm rings and freeze, then cut the inserts to 13 cm.
Vanilla Bavarian mousse
| Ingredient | Grams | % of milk |
|---|---|---|
| 256 g | 100% | |
| 1 | ||
| 64 g | 25% | |
| 102 g | 40% | |
| 8 g | 3.1% | |
| 45 g | 18% | |
| 256 g | 100% | |
| Total | 731 g |
- Warm the milk with the scraped vanilla bean.
- Whisk the yolks and sugar until pale, then mix in part of the hot milk.
- Cook everything to 84 °C (183 °F).
- Off the heat, mix in the bloomed gelatin.
- Cool to 17 °C (63 °F), then gently fold in the cream, whipped to soft peaks.
- Use right away.
Syrup
| Ingredient | Grams | |
|---|---|---|
| 100 g | ||
| 100 g | ||
| 100 g | ||
| Total | 300 g |
- Make a syrup from the water and sugar.
- Once it has cooled, add the raspberry purée.
Vanilla whipped ganache
| Ingredient | Grams | % of cream |
|---|---|---|
| 75 g | 21% | |
| 3 g | 0.86% | |
| 15 g | 4.3% | |
| 350 g | 100% | |
| 0.5 | ||
| Total | 443 g |
- Bring a third of the cream to a simmer with the vanilla bean.
- Off the heat, add the bloomed gelatin.
- Pour over the chopped white chocolate and blend to an emulsion.
- Add the rest of the cream and blend with an immersion blender.
- Refrigerate for at least 12 hours to set.
Assembly and finishing
| Ingredient | Grams | |
|---|---|---|
| 250 g | ||
| 10 g | ||
| Total | 260 g |
- Line the inside of a 16 cm cake ring with the ladyfinger band.
- Set a disk in the bottom of the ring and soak it with the syrup.
- Pour in some Bavarian mousse, set the frozen raspberry insert on it, then add a little more mousse.
- Lay the second disk on top and soak it.
- Fill with more mousse to 3 mm below the top of the charlotte.
- Freeze.
- Whip the vanilla ganache and, with a Saint-Honoré tip, pipe a ring around the whole edge.
- Fill the center with raspberries and dust with decoration (snow) sugar.
For bakers in the US
- All-purpose flour (T65)
- French type 65 flour; in the US, all-purpose flour
- Heavy cream (35%)
- Heavy whipping cream (US heavy cream is 36 to 40% fat)
- White chocolate, 35% (Ivoire)
- A 35% white chocolate (Valrhona Ivoire)
- Raspberry purée
- Strained raspberry purée, often sold frozen with about 10% sugar
- Bavarian mousse
- Bavarois: a vanilla custard set with gelatin and lightened with whipped cream
- Non-melting powdered sugar
- Snow sugar (sucre neige): powdered sugar that does not melt on moist surfaces
