charlotte russe...

My charlotte russe is made for Strawberry Seduction Event that hosted by Mike's Table. It's kind of fun making something with the specific ingredient.

Charlotte russe is a cold dessert of bavarois that set in a mold lined with ladyfingers. I use biscuit joconde as a base, line the mold with ladyfingers and fill it with strawberry balsamic white chocolate bavarois. Adding balsamic vinegar does enhance the flavor in a unique way.

As I have some extra bavarois, I'd like to present them in different way. I wouldn't call them as a charlotte russe though.

Ingredients:

Strawberry Balsamic White Chocolate Bavarois

- 1/2 cup strawberry puree
- 1/4 cup sugar
- 4 oz. white chocolate, melted
- 1 tbs. balsamic vinegar
- 3/4 ts. gelatin powder
- 2 tbs. cold water
- 1 cup heavy cream, whip to soft peak

Ladyfingers

- 3 egg yolks
- 1/4 cup sugar
- 3 egg whites
- 1/4 cup sugar
- 3/4 cup bread flour
- 1/8 cup powdered sugar

Biscuit Joconde

- 6 1/2 oz. almond flour
- 6 1/2 oz. powdered sugar
- 1 oz. bread flour
- 2 eggs
- 1 egg yolk
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- 3 egg whites
- a pinch of salt
- 1 tbs. sugar
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- 1 1/2 tbs. melted warm butter

Procedures:

for Strawberry Balsamic White Chocolate Bavarois
1. Bloom the gelatin with cold water, let set for 5 minutes.
2. Warm the puree with sugar, then add bloomed gelatin and stir until the gelatin has dissolved.
3. Pour the puree mixture into melted chocolate, stir until smooth and let it cool in an ice-bath.
4. Fold in whipped cream.

for Ladyfingers
1. Make sabayon by whipping egg yolks with 1/4 cup sugar to thick ribbon. Take it out into a mixing bowl.
2. Make French meringue by whipping egg whites with 1/4 cup sugar to a firm peak.
3. Fold 25% of meringue into sabayon, then fold in the rest.
4. Sift in the flour and fold until smooth.
5. Fill the batter into the pastry bag with # 4 plain tip, pipe into 3" long.
6. Lightly dust them with powdered sugar and bake @ 375 degree F for 8-10 minutes.

for Biscuit Joconde
see the procedure at Opera Pavee

Assembly:

1. Spray the mold and line it up with ladyfingers.
2. Place the biscuit joconde into the mold as a base.
3. Fill it with bavarois.
4. Chill overnight.

Strawberry Seduction Event @ Mike's Table

Round-up @ Gallary