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Charlotte Aux Fraises Recipe

Combine crushed biscuit crumbs and melted butter together in a mixing bowl.
Charlotte aux fraises recipe. This is made with a 12 cm round mold. 1 2 cup 4 tbsp. For the biscuit edge trim 1 ladyfinger by 1 2cm enough so it just reaches the top edge of the pan.
Hull the strawberries slice half of them into quarters purée the rest and strain through a chinois. On november 17 2013. This is done in small amounts at a time in order to ensure the mixture is mixed well but still remains light and fluffy.
Brush a simple syrup on the cake to retard drying and to lock in the moisture. This week s julia child recipe is charlotte chantilly aux fraises from mastering the art of french cooking volume 1 and the first few lines read as follows. 1 envelope unflavored gelatin.
Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Here is another handsome molded. Whip the heavy cream.
While the cake cools slice the strawberries. Lastly the egg whites and sifted flour are added to the egg yolks. Bake the biscuits after the cake is done.
For the sugar syrup combine 150ml water and 80g sugar in a small saucepan and heat until the sugar dissolves and it just boils. Pipe the whipped cream. Bake the extra batter and decorate with leftover toppings.
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