3/26/08

charlotte royale...

A charlotte is a type of chilled dessert made by lining up a mold with sponge cake or biscuit, then filling with a fruit puree or custard.

I line up the mold with white roulade and fill it with raspberry bavarois. I do not consider the filling as a mousse because it doesn't have egg whites or Italian meringue. Bavarois is a dessert that thickened with gelatin and lightened with whipped cream.

Ingredients:

White Roulade
Sabayon:
- 10 egg yolks, room temperature
- 5.3 oz. sugar
- 1 ts. vanilla extract
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French Meringue:
- 10 egg whites, room temperature
- 5.3 oz. sugar
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- 3 oz. bread flour, sifted
- 3 oz. corn starch, sifted

Raspberry Bavarois
- 8 oz. raspberry puree
- 3 oz. sugar
- 1/2 oz. lemon juice + zest
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- 0.5 oz. grain gelatin powder
- 5 oz. cold water
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- 12 oz. heavy cream, whip to soft peak

Procedures:
1
for White Roulade
1. Make sabayon by whipping egg yolks with sugar and vanilla to thick ribbon. Take it out into a mixing bowl.
2. Make French meringue by whisking egg whites and sugar to a firm peak.
3. Fold 25% of meringue into sabayon, then fold in rest of meringue.
4. Fold in dry ingredients.
5. Pour the batter into a full size sheet pan (16"x24"), bake @ 400 degree F for 8-10 minutes.
6. Cool it down and slice it in half so that you have two 16"x12" pieces.
7. Use one sheet for the base: cut the sheet into a circle to fit your mold.
8. Use the other sheet for the roll cakes: spread raspberry jam over the whole sheet, then slice it in half again, leaving two 8"x12" sheets. Roll each sheet into 12" wide rolls and chill.
1
for Raspberry Bavarois
1. Bloom the gelatin with cold water.
2. Warm the puree with sugar, lemon zest and lemon juice.
3. Add bloomed gelatin into the puree mixture, stir to dissolve.
4. Cool down the puree mixture in an ice-bath.
5. Fold in whipped cream.
1
Assembly:
1
1. Slice the white roulade into 1/2" thick pieces, then place them into a mold.
2. Pour raspberry bavarois over.
3. Place a layer of white roulade base on top.
4. Chill for 4 hrs. at least before unmold it.
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24 comments:

Manggy said...

That is just gorgeous, Thip! I love how the mousse is peeking over the gaps of the roll.

dp said...

Are you kidding? That looks so awesome! Something like that is way beyond my basic baking skills, so I'll have to live vicariously through you!

Vanillaorchid said...

woww... it's fantastic & gorgeous ka P'Thip.

Thip said...

Thanks, Manggy. I'm glad you like it. However, it's not suppose to peek out. I need to layout the rolls tightly so there're no gaps between them. :)

Hi Darlene,
I'm sure you can do this one. It looks complicated, but it's just a combination of roll cake and bavarois. I call this cake "a brain cake".

Thanks, Om.

PheMom said...

Soooo pretty!

Sharon said...

this is simply BEAUTIFUL! your page is such a wonderful inspiration. thanks for great recipes and pictures!

Ευθυμία Δεσποτάκη said...

I think the proper word would be 'elegant'. Or perhaps ELEGANT, in capital letters. It's 10:40 in the morning and I wish I had a piece of it to go with my coffee...

Jules said...

Absolutley stunning.

kelly.dee said...

What a beautiful dessert!

cakebrain said...

That is one beautiful dessert!

Thip said...

Thank you, guys.

Feminine.Gourmand.Connoisseur said...

Hi Thip! A new afficiando of wonderful food blogs, I am speechless at your expertise and wish I could spend one week watching you craft. This is beautiful and I can't wait to try my hand at it~ Your cooking is an inspiration! Thank you!
Sally

cakewardrobe said...

THIS IS BEAUTIFUL!!!! And how wonderfully creative! I love!!

Amy said...

I love the look of this wonderful dessert! I have a question that you might be able to help me with: Do you know how to make a "sheet" of ladyfingers? I've been trying to use a Jaconde recipe on a flat surface with a Charlotte Comb to make the ridges. With each recipe I've tried, the ridges fall and I end up with one HUGE "ladyfinger". Has anyone tried this before with success?

Thip said...

Thank you, Amy. I've never use charlotte comb. What I usually do is filling the batter into a pastry bag with plain tip, then pipe it on a parchment and leave small gaps between each ladyfinger. They will come together as a sheet while baking.

Amy said...

Thip, that is a wonderful idea! Would you be willing to provide me with the recipe you've been using for the ladyfingers? I wondering if the one I've been using is not stiff enough and that's why they keep going flat.

Thip said...

I have 3 different recipes for ladyfingers, but I like the one that I use for lychee mousse cake because it has the right amount of sugar and flour. I'm posting the recipe today. You can check it.

You can also check the one I use for Charlotte Russe. This one has more sugar though.

Amy said...

Thip you are a life saver! Thank you

Anna said...

your presentation is nothing short of amazing!

Simply...Gluten-free said...

This is just stunning! My first time here, I will be back!

Thip said...

Thank you, Anna. You've been cooking for a while. I can see you have TON of recipes. :)

Carol, thank you. I love your photography--very clean.

Jenny said...

Do you know where your recipe/formula comes from? It looks great.

Thip said...

This one I made while I was training at CCA. Actually, it was a standard recipe for roulade and bavarois.

Quinn Jacobs said...

Its not a Mousse..Its Bavarian cream...

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