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The Perfect Easter Charlottes

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  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:

Berry Coulis:

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

  1. 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.
  2. Freeze.

 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

  1. Prepare your mise en place. In ice-cold water soak gelatine sheets, and grind the chocolate in a food processor.
  2. 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.
  3. Pour into a bowl and stir until cool.
  4. Whip the cream and crème frâiche, add the chocolate mixture, and pour over the frozen raspberry coulis.
  5. Freeze.


Vanilla Bavarois:

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

  1. Whisk egg yolks and sugar until pale and ribbons form.
  2. 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.
  3. Strain through a chinois and add softened gelatin.
  4. Cool the custard.
  5. Once the vanilla mixture has cooled to room temperature add to whipped cream.

Assembly:

  1. 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.
  2. Freeze overnight.

Finish:

  1. 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.)
  2. Decorate with raspberries,white and red currents, crushed almonds, drizzle liquid chocolate sauce.

 

 

 

 

 

 

 

 

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About Bobbie Noto

  • http://www.orgasmicchef.com Maureen

    Oh my these look wonderful but where does one find white currants? I’ve never seen any in Australia. Lovely photos.