Scarlett WCharlotte aux Cassis
September 25th 2007 15:03
Charlotte aux Cassis
About Charlotte
A charlotte is a type of dessert. It is a molded tart filled with cooled custard or mousse, usually fruit-flavoured (often apple, pear, or raspberry). The filling is often covered with a thin layer of similarly flavoured gelatin. The crust lining is made with ladyfinger cookies or with sponge cake. This is the more type of frozen Charlotte.
INGREDIENTS
Makes one 7-inches round charlotte
Plain genoise sponge, half sheet pan, ¼-inch / ½-cm thick
100 gm / 3.5 oz raspberry jam
50 gm sugar
50 gm water
30 gm / 1 oz crème de cassis liqueur
600 gm mousse aux cassis
75-100 gm fruit glaçage made with blackcurrant (cassis) purée
For decoration
berries and other soft fruits as needed
tempered white chocolate for piping
For plain genoise sponge
562 gm /1 lb 2 oz eggs
375 gm / 12 oz sugar
375 gm / 12 oz cake flour
8 gm vanilla extract or lemon flavor
For raspberry jam (120 gm)
56 gm sugar
15 gm / ½ oz water
62.5 gm / 2 oz raspberries, fresh
6 gm glucose
5 gm pectin
For the mousse aux cassis (blackcurrant mousse)
11 gm gelatin
50 gm sugar
30 gm / 1 oz water
300 gm / 10 oz blackcurrant (cassis) purée
250 gm / 8 oz heavy cream
For the fruit glaçage
12 gm / 0.5 oz gelatin
90 gm / 3 oz sugar
60 gm / 2 oz water
30gm / 1 oz glucose
150 gm / 5 oz blackcurrant (cassis) purée
For the blackcurrant purée
blackcurrants as needed
1. For the blackcurrant puree, wash and drain the blackcurrants, purée in a blender, and transfer the contents to a small pan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and pass through a fine sieve over a bowl to extract all the seeds. Allow the purée to cool. The blackcurrant purée can be prepared in advance. After being cooked for 10 minutes, it will keep for several days in the refrigerator.
2. For the raspberry jam, place 47 gm of sugar and water in a saucepan and bring to a boil, dissolving the sugar.
3. Add the raspberries and glucose. Boil until the fruit has broken down and the consistency is thick.
4. Mix together the pectin and the remaining sugar. Add to the cooked fruit. Mix well and simmer another 3 minutes.
5. Pour into a clean glass jar and seal. Keep refrigerated.
6. To prepare fruit glaçage, softened the gelatin in cold water. It absorbs 5 times its weight in water.
7. Heat the sugar, water, and glucose until dissolved. Remove from the heat and stir in the gelatin until dissolved.
8. Add the fruit purée.
9. Strain through a chinois or fine strainer. Set aside. Rewarm before use.
10. To prepare plain genoise, preheat the oven to 190ºC. Combine the eggs, sugar in a large bowl.
11. Stir the egg-sugar mixture over a hot water bath and warm to 43 ºC.
12. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are very light and thick. This may take as long as 10 to 15 minutes if the quantity is large.
13. Add vanilla extract or lemon flavor, whip it in a steady stream.
14. Fold in the sifted flour in three or four stages, being careful not to deflate the foam. Fold gently until all the flour is blended in.
15. Bake immediately for 20 minutes. Delays will cause loss of volume.
16. For the charlotte. Cut out one 6-inch / 15-cm circle from one end of the sponge sheet and reserve.
17. Trim the remaining sponge to make a square about 12-inch / 30-cm on a side. Cut this square into four small squares of equal size. Spread three of the squares with raspberry jam and layer them up. Top with the fourth sponge square. Press down lightly. Chill (This makes enough for two charlottes; reserve the extra for later use.)
18. Line a 7-inch / 18-cm charlotte ring. Cut the sponge square into strips whose width is two-thirds to three-fourths the height of the ring molds. The exact width is not important, as long as all the strips are the same width. Cut each of these strips crosswise into strips ¼-inch / 5-mm thick. Place the ring molds on cake cards. Arrange the strips of sponge around the inside of the ring molds, pressing them into place, so that the strips of raspberry jam are vertical. Continue until the ring is compactly lined with sponge.
19. Make a syrup by boiling the sugar ad water until dissolved. Remove from the heat and add the liqueur. (This small amount of syrup is enough for at least two or three charlottes.)
20. Place the sponge circle inside the ring to make a base. Brush with the syrup.
21. To make the mousse aux cassis, softened the gelatin in cold water. It absorbs 5 times its weight in water.
22. Heat the sugar and water until the sugar is dissolved. Remove from the heat and add the softened gelatin. Stir until dissolved.
23. Add the fruit purée to the gelatin mixture. Stir over ice until it begins to set.
24. Whip the cream to soft peaks and immediately fold into the fruit purée.
25. Fill the ring to the top with the Mousse aux Cassis. Level with a palette knife. Chill until set.
26. Rewarm the glaçage. Spread the warm glaçage over the tops and level with a palette knife. Chill until set.
27. Remove the rings by warming them slightly with a blowtorch to release them, then lifting off.
28. To make piping chocolate, add a very little simple syrup to the tempered white chocolate. This will thicken the chocolate immediately. Stirring constantly, add more syrup very slowly until the chocolate is thinned out to piping consistency. Decorate with piped white chocolate.
29. Arrange the decorated berries and soft fruits as desired.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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