ScarlettPassion Fruit Charlotte
September 26th 2007 16:19
Passion Fruit Charlotte
About Éclair Paste
Éclairs and cream puff are made from a dough called éclair paste, or choux paste. The French name pâte à choux (pronounced “pot a shoo) means “cabbage paste”, referring to the fact that cream puffs look like little cabbages.
About Dessert Syrup
Two basic syrups are kept in stock in the bakeshop and used in a variety of ways.
1. Simple syrup
also known as stock syrup, is a solution of equal weights of sugar and water. It is used for such purposes as diluting Fondant and for preparing a variety of dessert syrups.
2. Dessert syrup
is simply a flavoured simple syrup. It is used to moisten and flavour sponge cakes and various desserts, such as Babas au Rum.
The concentration of both these syrups may be varied to taste. Some chefs prefer a sweeter syrup for some purposes, such as 1 part water to 1½ parts sugar. Other use a less sweet syrup, such as 2 parts water to 1 part sugar.
INGREDIENTS
Makes one 6½-inches charlotte
Plain Genoise Sponge layer, 6-inch in diameter
Ribbon sponge
100 gm / 3.5 oz simple dessert syrup
600 gm passion fruit mousse
75-100 gm fruit glaçage made with passion fruit purée
For decoration
a bouquet of fruits as needed
choux pastry lattice
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 the ribbon strips
Stencil paste
200 gm / 7 oz butter
200 gm / 7 oz confectioners’ sugar
200 gm / 7 oz egg whites
220 gm / 7 .75 oz cake flour
Joconde sponge batter
85gm / 3.5 oz powdered almonds
75 gm / 3 oz confectioners’ sugar
25 gm / 1 oz cake flour
120 gm / 4.75 oz whole eggs
80 gm / 3.25 oz egg whites
10 gm / 2½ teaspoons sugar
30 gm / 1.25 oz butter, melted
For the simple dessert syrup
5 dL / 1 pt water
500 gm / 1 lb sugar
For the passion fruit mousse
11 gm gelatin
27gm / 1 oz sugar
27 gm / 1 oz water
16 gm / 0.5 oz Vodka
300 gm / 10 oz passion fruit purée
250 gm / 8 oz heavy cream
For the passion 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 passion fruit purée
seeds of one-half fresh passion fruit
For the passion fruit purée
ripe and wrinkly passion fruit as needed
For the Choux Pastry Lattice
éclair paste
250 gm / 10 oz water
100 gm / 4 oz butter
1 teaspoon sugar
1 teaspoon salt
150 gm / 6 oz bread flour
150 gm / 6 oz eggs
poppy seeds
1. For the passion fruit purée, cut the passion fruit in half and scoop out the pulp into a sieve set over a bowl. Rub the juice through the sieve and reserve the seeds.
2. For the simple dessert syrup. Combine the sugar and syrup in a saucepan, stir and bring to boil over moderate heat. Cook and stir until the sugar is dissolved.
3. Remove any scum. Cool syrup and store in a covered container.
4. To prepare fruit glaçage, softened the gelatin in cold water. It absorbs 5 times its weight in water.
5. Heat the sugar, water, and glucose until dissolved. Remove from the heat and stir in the gelatin until dissolved.
6. Add the fruit purée.
7. Strain through a chinois or fine strainer. Set aside. Rewarm before use.
8. To prepare plain genoise, preheat the oven to 190ºC. Combine the eggs, sugar in a large bowl.
9. Stir the egg-sugar mixture over a hot water bath and warm to 43 ºC.
10. 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.
11. Add vanilla extract or lemon flavor, whip it in a steady stream.
12. 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.
13. Bake immediately for 20 minutes. Delays will cause loss of volume. Set aside.
14. For the Ribbon sponge, make the Joconde Sponge batter first. Mix together the almonds, confectioners’ sugar and flour in a bowl.
15. Add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
16. Whip the egg whites with the sugar until they form firm, glossy peaks.
17. Gently fold the egg mixture into the whipped egg whites.
18. Fold in the melted butter. Set aside.
19. To make the stencil paste. Preheat the oven to 250ºC.
20. Beat the butter until soft. Add the sugar and mix well.
21. Add the egg whites, beating continuously.
22. Sift the flour into the mixture. Mix until smooth.
23. Spread a thin layer of the paste onto a silicon mat with a palette knife.
24. Comb with a plastic pastry comb to make stripes.
25. Place the mat in the freezer until the paste is firm.
26. Cover the stencil paste with Joconde cake batter, spreading it to an even layer ¼-inch thick.
27. Bake in a 250ºC oven for about 15 minutes.
28. Transfer to a baking rack to cool.
29. Cut a strip and line the charlotte ring, use the ring as a guide to measure the length of the strip of sponge to be cut. The strip may be cut slightly narrower than the ring so that some of the filling can show above it. It should be slightly longer than the circumference of the ring so that it will fit snugly against it.
30. Brush the sponge with simple dessert syrup before placing it in the mold. Trim the end of the strip with a small knife.
31. Place the ring on a cake card and put the sponge layer in the bottom. Brush with the simple dessert syrup.
32. To make the passion fruit mousse, softened the gelatin in cold water. It absorbs 5 times its weight in water.
33. Heat the sugar and water until the sugar is dissolved. Remove from the heat and add the softened gelatin. Stir until dissolved.
34. Add the fruit purée to the gelatin mixture. Stir over ice until it begins to set.
35. Whip the cream to soft peaks and immediately fold into the fruit purée.
36. Fill the ring to the top with the Passion Fruit Mousse. Level with a palette knife. Chill until set.
37. Rewarm the glaçage and add the seeds from one-half fresh passion fruit. Spread the warm glaçage over the tops and level with a palette knife. Chill until set.
38. To prepare the choux pastry lattice, make Éclair Paste first, combine the liquid, butter, sugar, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
39. Remove the pan from the heat and add the flour all at once. Stir quickly.
40. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
41. Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan.
42. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 60ºC, which is still very warm, but not too hot to touch.
43. At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
44. For the Choux Pastry Lattice. Draw lattice designs on a sheet of parchment paper. Turn the paper over and place on a sheet pan. The drawings should show through.
45. Fill a paper cone with éclair paste and cut a small opening in the tip. Pipe the pastry over the outlines. If necessary, neaten the joints with the point of a small knife.
46. Sprinkle with poppy seeds.
47. Bake at 190ºC until evenly golden, about 4-7 minutes.
48. Remove the ring. Decorate with a bouquet of fruits and the choux pastry lattice.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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