It is hard to believe that it is already the second week of April, and Easter is just arond the corner. Springtime in Colorado is a unique experience, you can ski in the morning and golf in the afternoon.
Two days ago the temperature was 24 degrees C/ 74 degrees F, today it is 8 degrees C/ 45 degrees F. I feel teased, I can work in my garden on Tuesday, but need my winter jacket on Wednesday. I feel the same way about the produce, fresh berries are available one day and not the next.
I so desperately wanted to design a wonderful Easter pastry that not only embraced spring, but would also be perfect for the dessert table. A dessert to entice the senses while screaming, “Spring has sprung!”
As I was pondering the perfect pâtisserie to represent Easter and early Spring, I looked out my front window and realized my tulips were in bloom. I had planted these beautiful fire tulips mixed with assorted flowers. Tulips exemplify early spring, as they are one of first flowers to bloom, and as I looked upon the radiance of my first bloom springtime flowers I knew exactly what type of pastry would embody early spring and Easter: A Vanillia Bavarois White Chocolate Berry Charlotte Mousse shaped like a flower.
Easter Ivory Berry Charlotte
Charlotte Berry Vanille:
110 grams/ 1/2-cup white current purée
110 grams/ 1/2-cup strawberry purée
110 gram/ 1/2-cup raspberry p purée
14 grams gelatin sheets/ 7 sheets
50 grams sugar/ 1/4 cup
- In a heavy bottom saucepan heat the purées and sugar to 50 degrees C/ 125 degrees F. Remove from heat, and whisk in the gelatin. Pour the coulis into small charlotte molds, ¼ of the way.
Berry chocolate Mousse:
25 grams/1/8-cup cream
25 grams/ 1/8-cup crème frâiche
50 grams/ 2-Tablespoons glucose
25 grams/ 2-Tablespoons white berry purée
25 grams/ 2-Tablespoons strawberry purée
25 grams/ 2-Tablespoons Raspberry purée
11o grams white chocolate, chopped in a food processor
10 grams/ 2 1/8-teaspoons Crème de Framboise or raspberry extract
3 grams/ 3 gelatine sheets
85 grams/ 3/8-cup whipped cream
85 grams/ 3/8-cup crème frâiche
- Prepare your mise en place. In ice-cold water soak gelatine sheets, and grind the chocolate in a food processor.
- In a heavy bottom saucepan heat the raspberries, cream, crème frâiche, and glucose to a kiss of a boil. Turn off the heat and add the gelatine sheets. Immediately pour over chocolate pulse till smooth, and pour in the framboise liqueur.
- Pour into a bowl and stir until cool.
- Whip the cream and crème frâiche, add the chocolate mixture, and pour over the frozen raspberry coulis.
251 grams/ 1 1/16-cups whole milk
100 grams/ 1/2-cup sugar
70 grams/about 4 egg yolks
½ vanilla pod
7 grams/ 3 sheets gelatine
375 grams/1 2/3-cups whipped cream
- Whisk egg yolks and sugar until pale and ribbons form.
- In a heavy bottom saucepan place the milk and vanilla pod, bring to a kiss of a boil. Drizzle a fine line of hot milk to egg yolk mixture. Add the entire custard back into saucepan cook till 85ºC/185ºF, or until the mixture just begins to thicken.
- Strain through a chinois and add softened gelatin.
- Cool the custard.
- Once the vanilla mixture has cooled to room temperature add to whipped cream.
- In larger charlotte molds fill half way up with the vanilla bavarios, insert the raspberry-chocolate mini charlottes, and place a almond sponge on top.
- Freeze overnight.
- Spray with a chocolate-cocoa butter mixture on the diagonal. (250 gram white chocolate melted and cooled to 32 degrees c/ 88 to 90 degrees F. Add 2 grams of MYCRYO cocoa butter, stir until dissolved and pour into air brush.)
- Decorate with raspberries,white and red currents, crushed almonds, drizzle liquid chocolate sauce.