Charlotte aux fraises

Serves 1
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Directions

  1. 1In a saucepan, pour 150 ml of water and 15 g of sugar.
  2. 2In a saucepan, pour 150 ml of water and 15 g of sugar.
  3. 3In a saucepan, pour 150 ml of water and 15 g of sugar.
  4. 4Grate lemon zest for a bit of freshness.
  5. 5Grate lemon zest for a bit of freshness.
  6. 6Grate lemon zest for a bit of freshness.
  7. 7Let it cook until the sugar is dissolved.
  8. 8Let it cook until the sugar is dissolved.
  9. 9Let it cook until the sugar is dissolved.
  10. 10Remove the leaves from 250 g of strawberries.
  11. 11Remove the leaves from 250 g of strawberries.
  12. 12Remove the leaves from 250 g of strawberries.
  13. 13Put them in the blender and blend until you get a smooth coulis.
  14. 14Put them in the blender and blend until you get a smooth coulis.
  15. 15Put them in the blender and blend until you get a smooth coulis.
  16. 16Take 50 g of this coulis and add it to the syrup.
  17. 17Take 50 g of this coulis and add it to the syrup.
  18. 18Take 50 g of this coulis and add it to the syrup.
  19. 19Save it.
  20. 20Save it.
  21. 21Save it.
  22. 22For the inside of your Charlotte, soften 250 g of mascarpone.
  23. 23For the inside of your Charlotte, soften 250 g of mascarpone.
  24. 24For the inside of your Charlotte, soften 250 g of mascarpone.
  25. 25Add 38 cl of crème fleurette with 30% fat.
  26. 26Add 38 cl of crème fleurette with 30% fat.
  27. 27Add 38 cl of crème fleurette with 30% fat.
  28. 28Add 75 g of icing sugar.
  29. 29Add 75 g of icing sugar.
  30. 30Add 75 g of icing sugar.
  31. 31Whisk until you see undulation on top.
  32. 32Whisk until you see undulation on top.
  33. 33Whisk until you see undulation on top.
  34. 34Add the rest of your coulis, about 150 g.
  35. 35Add the rest of your coulis, about 150 g.
  36. 36Add the rest of your coulis, about 150 g.
  37. 37Make a movement from the bottom up while turning your salad bowl.
  38. 38Make a movement from the bottom up while turning your salad bowl.
  39. 39Make a movement from the bottom up while turning your salad bowl.
  40. 40Place in the refrigerator.
  41. 41Place in the refrigerator.
  42. 42Place in the refrigerator.
  43. 43Take a biscuit and dip it in the syrup on the smooth side, not too much or it may crumble when unmolding.
  44. 44Take a biscuit and dip it in the syrup on the smooth side, not too much or it may crumble when unmolding.
  45. 45Take a biscuit and dip it in the syrup on the smooth side, not too much or it may crumble when unmolding.
  46. 46Put it in your saucepan with the sugar side to the outside.
  47. 47Put it in your saucepan with the sugar side to the outside.
  48. 48Put it in your saucepan with the sugar side to the outside.
  49. 49Do the same for the bottom, dip your biscuit in the syrup on the smooth side and put the sweet side down.
  50. 50Do the same for the bottom, dip your biscuit in the syrup on the smooth side and put the sweet side down.
  51. 51Do the same for the bottom, dip your biscuit in the syrup on the smooth side and put the sweet side down.
  52. 52Pour half of the strawberry whipped cream.
  53. 53Pour half of the strawberry whipped cream.
  54. 54Pour half of the strawberry whipped cream.
  55. 55Gently push it to the edge as if to cement the cakes.
  56. 56Gently push it to the edge as if to cement the cakes.
  57. 57Gently push it to the edge as if to cement the cakes.
  58. 58Flatten everything.
  59. 59Flatten everything.
  60. 60Flatten everything.
  61. 61Cut the strawberries in half.
  62. 62Cut the strawberries in half.
  63. 63Cut the strawberries in half.
  64. 64Add them in one layer.
  65. 65Add them in one layer.
  66. 66Add them in one layer.
  67. 67Dip your cakes in syrup, as before, and place them on the strawberries, sweet side down.
  68. 68Dip your cakes in syrup, as before, and place them on the strawberries, sweet side down.
  69. 69Dip your cakes in syrup, as before, and place them on the strawberries, sweet side down.
  70. 70Place the remaining cream on top.
  71. 71Place the remaining cream on top.
  72. 72Place the remaining cream on top.
  73. 73Close with biscuits, sweet side down.
  74. 74Close with biscuits, sweet side down.
  75. 75Close with biscuits, sweet side down.
  76. 76Cover and leave in the fridge overnight or during the day if it's morning.
  77. 77Cover and leave in the fridge overnight or during the day if it's morning.
  78. 78Cover and leave in the fridge overnight or during the day if it's morning.
  79. 79It's been 12 hours, we're going to unmold it.
  80. 80It's been 12 hours, we're going to unmold it.
  81. 81It's been 12 hours, we're going to unmold it.
  82. 82Place a plate on top and turn it over.
  83. 83Place a plate on top and turn it over.
  84. 84Place a plate on top and turn it over.
  85. 85Decorate with strawberries.
  86. 86Decorate with strawberries.
  87. 87Decorate with strawberries.

Ingredients

  • 150 ml water
  • 150 ml water
  • 150 ml water
  • 15 g vanilla sugar (Madanille brand)
  • 15 g vanilla sugar (Madanille brand)
  • 15 g vanilla sugar (Madanille brand)
  • lemon zest
  • lemon zest
  • lemon zest
  • 250 g mascarpone
  • 250 g mascarpone
  • 250 g mascarpone
  • 38 cl crème fleurette
  • 38 cl crème fleurette
  • 38 cl crème fleurette
  • 75 g icing sugar
  • 75 g icing sugar
  • 75 g icing sugar
  • ladyfinger biscuits
  • ladyfinger biscuits
  • ladyfinger biscuits
  • 500 g strawberries
  • 500 g strawberries
  • 500 g strawberries

Equipment

saucepangraterknifecutting boardblenderscalespoonbowlmixerspatulabaking panaluminum foilplate

Tips

  • Use fresh ingredients for the whipped cream.
  • Adjust the amount of icing sugar depending on the acidity of the strawberries.
  • Don't soak ladyfingers too long, they might crumble when unmolding.
  • Cutting your biscuits is accepted, to better fit the baking mold.
Charlotte aux fraises | Clip Recipe