★ THE VERSION THAT impressed: THE MINI-CHARLOTTES ★ INGREDIENTS: - For the biscuits: 2 eggs 60 g of powdered sugar (around 1/3 cup) 45 g sifted flour (around 1/3 cup) 20 g of icing sugar (almost 1/2 cup) pink dye paste - For the Raspberry Bavarian: 180 g raspberries 3 sheets of gelatin 2 egg yolks 50 g of powdered sugar (1/4 cup) 65 ml of milk (1/3 cup) 150 ml of liquid whipping cream (around 1/2 cup) - Some raspberries Prepare biscuits. Separate the yolks from the egg whites. Beat the yolks with 30g sugar until the mixture whitens. Beat the egg whites until stiff. Add the remaining sugar while continuing to beat. Then very carefully add the egg yolk mixture / sugar, then the flour with a spatula. Divide dough in half. In one of them, add a touch of pink dye. Preheat oven to 340 ° F. On a baking sheet lined with parchment paper, place the dough rose 5 mm thick for power after cooking cut 8 circles of 6 cm (2,36 in) in diameter. Put the other half of dough into a piping bag fitted with a socket and do lines 6 cm long and 1.5 cm (0,59 in) wide. Sprinkle with icing sugar. Put all in the oven for 10 to 15 minutes (the cookies are slightly brown). In the oven, sprinkle again biscuits with icing sugar. For the Bavarian put the gelatin for 10 minutes in a bowl of cold water to soften. Beat the egg yolks with the sugar until the mixture whitens. In a saucepan, bring the milk to a boil, then pour half of the mixture egg yolk / sugar. Put everything in the pot. Let heat, stirring constantly with a wooden spoon until the custard thickens and coats the back of a spoon (FYI: 185 ° F max). Remove the pan from the heat and add the drained gelatine leaves. Stir well for 5 minutes and pour into a bowl. Then add the raspberries. Mix well and leave to cool slightly. Mount the cream into whipped stiff. Carefully add ¾ of the whipped cream into the raspberry Bavarian. Cut 8 circles with pink biscuit cutters 6 cm (2,36 in) in diameter. Ask the cutters in one layer of biscuit, then a layer of Bavarian, then a thin layer of whipped cream and finally a third layer of biscuit rose. Do the same in the four cookie cutters. Reserve remaining whipped cream. Refrigerate for 3 hours. Using a knife, peel the layers of the walls of the Bavarian punches, then unmold. Place the biscuits around (you can leave behind a drop of whipped cream to adhere better). Finally, put the remaining whipped cream into a piping bag fitted with a socket and finish top of the charlotte. Garnish with fresh raspberries. Bon appétit!
Posted on: Wed, 12 Jun 2013 16:49:57 +0000
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