Marjo, good tutorials: how to make a strawberry charlotte?

Gourmet, generous, and fruity, charlotte is the friend of all parties!

English origins

We owe the origin of the “modern” charlotte to Antonin Carême, who redesigned this dessert of English origin, created in homage to the Queen of England Charlotte of Mecklenburg-Strelitz, wife of King George III.
Of the pudding filled with compote that cooks for hours, the pastry chef Antonin Carême only kept the outlines. Spoon biscuits, delicious cream and often lots of fruit, this is charlotte as we know it today. If it is similar to a family dessert, easy to make with commercially available biscuits, I suggest you prepare it from scratch with homemade spoon biscuits and diplomatic cream. Impossible ? Impossible is not French !

My advice

> To soften the pastry cream before incorporating the whipped cream, you can beat it with a mixer to obtain a very smooth cream.

> If you don't have time to prepare a diplomatic cream, simply make whipped cream by whipping whipping cream + mascarpone (for hold) + sugar.

> Before piping the biscuits, place 4 points of dough between the sheet of baking paper and the baking tray so that nothing moves. Do not hesitate to trace templates beforehand on the parchment paper. For this recipe, you will need 2 rectangles measuring 30 cm x 9 cm, and 2 circles measuring 15 cm in diameter.

> Film the perimeter of the circle for ideal unmolding.

Ingredients

Preparation: 1h15
Cooking time: 17 minutes

Refrigeration: 6 hours minimum or even 1 night

For 8 people

The diplomat cream

2 egg yolks
50g of sugar
20 g cornstarch
10 g of flour
25 cl of whole milk
10g butter
40 cl of whipping cream
The zest of 1 lime

Strawberry tartare

400 g strawberries
8 beautiful mint leaves + a few for decoration
Juice of 1/2 lime
10g of sugar

The spoon cookie

5 eggs
150 g of sugar
75g flour
75 g cornstarch
Icing sugar

1 springform mold without the bottom or a circle of 18 cm in diameter
1 piping bag
1 smooth socket
Clingfilm

Step 1

The diplomat cream

Beat the yolks with the sugar, add the starch and flour.
Heat the milk, when hot, add it to the eggs. Return everything to cook until the cream thickens. Add the butter, mix, remove into a deep plate.

2nd step

Cover with film and leave to cool for 10 minutes in the freezer.

Step 3

As soon as it is cold, whip the whipping cream.

Step 4

Add it to the pastry cream, along with the lime zest.

Step 5

Put in a piping bag, set aside to cool.

Step 6

On a sheet of baking paper, draw two rectangles 30 cm long and 9 cm high, spacing them apart. On a second sheet, draw two circles 15 cm in diameter. These tracings will serve as a template for poaching.

Step 7

The spoon cookie

Preheat the oven to 200°C.
Separate the yolks from the whites of the eggs.
Beat the yolks with 120 g of sugar until the mixture turns white.

Step 8

Beat the egg whites until stiff, adding the remaining sugar. Continue beating until you obtain the famous bird's beak.
Mix the whites with the yolks gently, then add the sifted flour and starch.

Step 9

Mix briefly to obtain a homogeneous paste.

Step 10

Pour the dough into a piping bag fitted with a smooth nozzle.
Place the first sheet writing side down on the baking sheet. To help you, pipe 4 points of dough between the sheet and the baking sheet so that nothing moves when piping.
Pipe the cartridge case, spacing the biscuits slightly apart. Proceed in the same way for the circles, piping from the inside to the outside. Be careful when cooking, the biscuits will swell, so it is best to stay “inside” the templates.

Step 11

Sprinkle the biscuits with icing sugar, start again 5 minutes later.
Bake for 15 minutes, monitoring the coloring. Take out the biscuits, let them cool on a rack.

Step 12

Strawberry tartare

Cut 250g of strawberries into brunoise. Mix the strawberries with the lemon juice, the washed and chopped mint, and the sugar. Reserve.

Step 13

Mounting

Drain the strawberries, reserving the juice.
Film around the edge of the circle for perfect release. Place the springform pan on the serving platter.
Cut one end of the biscuits to level them.

Step 14

Place the bandolier in the circle, rounded side outwards. If necessary, trim the edges of the biscuit discs to fit the mold.
Place a circle of biscuit in the bottom of the mold.