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Red fruit, mango & vanilla charlotte

LADY FINGER SPONGE

  • Egg yolks 250 g
  • Caster sugar 200 g
  • Egg whites 300 g
  • Caster sugar 50 g
  • Starch 125 g
  • Flour 125 g

Whip 200 g sugar with egg yolks, fold in flour and starch. Whip egg whites with 50 g sugar
and fold into previous mixture. Pipe two discs for the assembly and with a N°16 tip pipe 4 cm long fingers the length of a tray and bake at 160°C for 10 minutes.


VANILLA MOUSSE

  • Cream 300 g
  • Vanilla beans 2 pieces
  • Egg yolks 100 g
  • Caster sugar 50 g
  • Gelatin leaves 6 g
  • Whipped cream 300 g
  • Mango brunoise 100 g

Make an infusion with the cream and vanilla beans. Boil infusion and pour onto egg yolks
and sugar. Cook to 82°C like a creme anglaise and add gelatin. Cool to 40°C before folding lightly whipped cream and finish with the brunoise. First assembly :
• Cut acetate and line rings.
• Line edges with sponge and place discs on the bases.
• Pour vanilla mousse and fresh fruit in the rings. Freeze.


MANGO MOUSSE DOME

  • Mango puree 100 g
  • Egg yolks 25 g
  • Caster sugar 30 g
  • Gelatin leaves 2 g
  • Mascarpone 125 g
  • Cream 125 g

Cook puree, yolks and sugar to 82 °C like a creme anglaise. Add gelatin and cool before folding in lightly whipped cream and mascarpone. Pour into 7 cm domes to use as an insert fir the second dome.


WILD STRAWBERRY DOME

  • Wild strawberry puree 100 g
  • Egg yolks 25 g
  • Caster sugar 30 g
  • Gelatin leaves 2 g
  • Mascarpone 125 g
  • Cream 125 g

Cook puree, yolks and sugar to 82 °C like a creme anglaise. Add gelatin and cool before folding in lightly whipped cream and mascarpone. Pour into 12 cm dome moulds and place mango dome insert into the wild strawberry mousse. Blast freeze.


RED CHOCOLATE SPRAY

  • Cocoa butter 200 g
  • White chocolate 200 g
  • Red colouring as needed

Melt chocolate and cocoa butter on a bain-marie, add red colouring and spray wild strawberry and mango domes.


ASSEMBLY AND DECORATION

Spray the domes with red chocolate spray. Place dome onto charlotte and place fresh raspberries, strawberries, blackberries and blueberries around the edge.

Recipe given by

DOMINIQUE COSTA & CHENOUF REDA
Chef Pâtissier et Sous-Chef Pâtissier Grand Hôtel Café de la Paix, Paris

THE IDEA?

We wanted to revitalize charlotte with a fruity velvet dome but also by pairing red fruits with mango finished with vanilla.


THE SHAPE?

We were inspired by a fresh fruit basket from the market which we can find with this warmer weather.


THE FLAVOURS?

We associated red fruits with a classic charlotte and the sweetness of mango and vanilla.


THE TECHNICAL STEP?

Take care when making the sponge, do not over mix when folding otherwise with mixture will turn to liquid.


CAREFUL

Make sure that the dome is well sprayed to have a clean finish.

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