Charlotte aux fraises: Strawberry Charlotte

There is the only reason for me to make this dessert, it’s cute, haha, I hope you agree with me. I got a lot of strawberry from my sister (if you remember, I complained about the strawberry when I make The Strawberry Layer cake, and now everyone in my family bought the strawberry for me, whenever they saw it, ^ ^”).

So I have to find the recipe that I can use them real fast.
This recipe is an adaptation from………………(which I already write about or you can read about it, …… ). The book which I use quite often, because most of the recipes turn out great.
Don’t be afraid from a long list of ingredients and instruction, this charrotte is not hard to make, I just took a lot of photos to show you the step by step of making it. Actually it took only a little of time to make and assemble, and you can prepare the biscuits a day or two before making the mousse, just remember that the charlotte need 4 hours or overnight to firm up before serving.

Charlotte aux fraises: Strawberry Charlotte
Makes 1 (15cm charlotte)

Biscuit à la cuiller
48 g	Egg yolk
35 g	Caster sugar (1)
77 g	Egg white
40 g	Caster sugar (2)
75 g	Cake flour
	Icing sugar

Italian Meringue
25 g	Egg white
45 g	Caster sugar (1)
5 g	Caster sugar (2)
15 g	Water

Strawberry Mousse
200 g	Strawberry (fresh or frozen)
25g	Caster sugar
5 g	Gelatin
150 g	Whipping cream
40 g	Italian meringue

Make the Biscuit à la cuiller

Preparation:

Pan lined with baking paper and brush with butter

Oven temperature: 220 °C

Sift the flour

Pour egg yolk and sugar (1) into a bowl, and beat until lighten in color and thicken. Set aside.

Make the meringue by beating the egg white and sugar (2) together until stiff peak form.

Fold the meringue into egg yolk mixture in 2 additions; be careful not to knock off the air.

Pour the sifted flour into the mixture and fold to combine.

Spoon mixture into a piping bag fitted with a 1.4 cm nozzle (or smaller). Pipe or spoon mixture into 2 X 15 cm rounds onto baking paper-lined (or Silpat) oven trays.
And pipe the rest into close fingers. Sprinkle with icing sugar.

Put the pan into the oven, bake for 12 -15 minutes for the round biscuits.
And bake for 8-10 minutes for the fingers.
Let the biscuits cool on the wire rack.

Set the biscuit in the pan

(before making the strawberry mousse)

Cut the fingers and line the mold with the finger.
Place the round biscuit into the base.

Set aside while you making the mousse.

Makes the strawberry mousse

Make the Italian meringue:

1. Put the sugar (1), water in a thick based pan, and place over a moderate heat and stir until it boils

2. When the syrup temperature reaches 110 °C beat the egg whites and sugar (2) until stiff

3. When the syrup temperature reaches 118°C slowly whisk it into the egg whites in a thin stream taking care not to let it run onto the whisk

4. Continue beating until completely cold.

Put the strawberry in the blender or food processor and process until fine.
Mix with sugar.

Dissolve the gelatin with 2 tbsp of water, let the mixture stand for 2 minutes.
Put 50 g of strawberry mixture into a microwavable cup and heat for 40 second or until hot.
Pour the hot strawberry into the gelatin and stir to combine.
Pour the strawberry and gelatin mixture into the strawberry mixture and stir to combine.

Beat the cream until soft peak form.