La recette du mois : Charlotte aux fraises Biscuits rose de Reims [en]
Ce mois-ci le Chef du Consulat Général de France présente sa recette de la "Charlotte aux fraises Biscuits rose de Reims"
Recipe for Biscuits roses de Reims
(makes 32 cookies)
1 packet of vanilla-flavored sugar
2 tsp baking powder
Separate the yolks from the egg whites. Mix the sugars with the yolks and beat for about five minutes, until the mixture whitens.
Add one egg white and beat for two more minutes. Repeat with the second egg white.
Mix in some red coloring (powdered or liquid is fine).
Sift the flour, cornstarch and baking powder over the mixture. Combine gently with a spatula until the preparation is homogenous.
Fill a pastry bag with the mixture and form the cookies on a baking sheet covered with aluminum foil.
Sprinkle with confectioners’ sugar and bake for seven minutes at 180°C (360°F). Allow the cookies to cool. They can be stored for a few days in an airtight container.
For the syrup :
100g powdered sugar
For the mousse :
300g pureed strawberries
100g powdered sugar
30cl whipping cream
5 sheets of gelatin (3g each)
To assemble :
30g confectioners’ sugar
Biscuits roses de Reims
Put the sugar and water in a pan, and bring to a boil. Set aside to cool down.
Wash and destem the strawberries. Cut 200g of strawberries into quarters, and blend the rest into a coulis.
Rehydrate the gelatin sheets in cold water.
Whip the cream with a handheld mixer.
Combine the yolks and sugar.
Pour the pureed strawberries over the yolk and sugar mixture.
Place the preparation in a saucepan and heat to 84°C (183°F), as you would for an English custard.
Add the gelatin, and strain through a mesh sieve.
Set aside to cool down, and stir regularly.
When the preparation reaches room temperature, add in the whipped cream in two batches using a handheld mixer.
Set a disk of parchment paper at the bottom of the Charlotte mold, or place some Saran wrap to facilitate un molding.
Pour some of the mousse at the bottom, and cover the edges of the mold with a tight layer of biscuits roses de Reims.
Dip some of the biscuits roses de Reims in syrup and place them at the bottom of the mold, over the mousse to form the top of the Charlotte. Add more mousse to reach a little under a third of the mold’s overall height. Follow with half of the quartered strawberries. Add a little more mousse.
Repeat this sequence until you are very close to the top of the biscuits.
Cool in the refrigerator overnight (or at least 4 hours).
Unmold the Charlotte and place it on a serving plate. Sprinkle the edges with confectioners’ sugar.
Garnish with a few strawberry slices.