Recipe of the month


Recipe for 4 raspberry charlottes or 4 portions.


  • Passion fruit puree 192 g
  • Wild strawberries 115 g
  • Caster sugar 123 g
  • Beef gelatine (200 Bloom) 6 g
  • Water 36 g

Boil puree with strawberries and sugar for 1 minute. Take off heat and cool to 70°C before adding gelatin soaked in water. Pour into 4 x 10 cm rings wrapped in cling film and blast freeze.


  • Raspberry puree 404 g
  • Water 212 g
  • Glucose 112 g
  • Stabiliser 5 g
  • Pectin NH 7 g
  • Caster sugar 112 g

Heat puree with water and glucose to 35°C. Add remaining ingredients and boil for 1 minute. Pour into a bowl, blend and wrap directly onto surface before refrigerating.


  • Egg whites 4 pieces
  • Caster sugar 80 g
  • Egg yolks 4 pieces
  • Sponge powder (GEP) 40 g
  • Flour 60 g
  • Hazelnuts, roasted and crushed (as needed)

Whip egg whites with sugar to form a meringue. Fold in egg yolks without losing the volume. Fold in remaining ingredients and pipe with a straight tip 4 rings of 10 cm diameter. Sprinkle with hazelnuts and pipe the remaining sponge in fingers 5 cm high. Sift with icing sugar and leave to crust for 1 minute, before removing the excess. Bake at 210°C for 7-8 minutes and set aside.


  • Caster sugar 250 g
  • Water 250 g
  • Vanilla bean 1 piece

Boil all ingredients for 1 minute. Set aside.


  • Beef gelatin (200 Bloom) 11 g
  • Raspberry puree (for gelatin) 166 g
  • Raspberry puree 333 g
  • Locust bean gum 8 g
  • Italian meringue 133 g
  • Cream 200 g

Soak gelatin with 166 g puree. Heat gelatin to 45°C and add remaining 333 g puree and locust bean gum. Blend for a couple of minutes to be sure that the locust bean gum has dissolved. Cool to 22°C before folding a small amount of semi-whipped cream. Finish with remaining cream.


Take 4 rings 12 cm diameter and wrap the bases with cling film. Pour 1.5 cm mousse and place raspberry inserts. Add remaining mousse and place sponge discs with hazelnuts soaked in syrup. Blast freeze for 45 minutes, unmould and place onto a wire rack to glaze. Heat glaze to 50°C and glaze charlottes. Place finger sponges on the edge and form a snail with fresh raspberries on top. Leave at room temperature for 1 h 30 before tasting.

Recipe given by

(région Bourgogne-Franche-Comté) Meilleur Apprenti de France Pâtissier 2019. 17 ans. CAP à la pâtisserie-chocolaterie Cédric Duchet rue Jean-Jaurès, Le Creusot (71200, Saône-et-Loire) où il prépare une Mention complémentaire de Chocolatier-Confi seur, toujours au CIFA Jean Lameloise de Mercurey (71640).

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