Charlottes in the House

To make a Charlotte Russe, you need a couple of things made in advance before you can put it together. Lady fingers and crème Chantilly.

Let’s start with the lady fingers. 

Lady Fingers

Preheat oven to 375°. Line sheet pan with parchment paper.

Ingredients:

6 oz.	Egg Yolks
3 oz. 9 oz. 5 oz. ¼ tsp.  10 oz.	Sugar Egg Whites Sugar Lemon Juice Pastry flour

Directions:

1.      Put yolks and 3 oz. sugar into a bowl over a hot water bath stir with a wire whip until the mixture warms to a temperature of about 110°.

2.      Put the egg whites in mixer with whip attachment, start whipping until frothy add 5 oz. sugar and then add lemon juice whip to firm peaks. Fold into the egg batter alternately with sifted pastry flours. Fold until just mixed. 

  

3.      To pan, using a pastry bag fitted with a medium plain tip. Pipe the sponge mix on the parchment lined sheet pan. Bake for about 10 minutes. Let cool.

Crème Chantilly

Crème Chantilly is simply heavy cream whipped to soft peaks and flavored with sugar and vanilla. Make sure heavy cream is used and not whip cream because of the fat content.

Ingredients:

32 oz.	Heavy Cream
3 oz.	Powdered Sugar
2 tsp.	Vanilla

Directions:

1.      Place the cream in a chilled mixing bowl use a whip attachment and whip until the cream is slightly thickened.

2.       Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light not grainy.

      3.      Store in the refrigerator for several hours. If cream starts to soften, gently rewhip as needed.

To combine the cream and cake you need to use the circle as your base wrap your picket fence around the bottom(if you want you can use acetate to hold up the fence) and then fill your fenced in area with the cream. Top with your favorite summer fruit and you have just made a Charlotte Russe. 

As always make life sweet and Enjoy!