Indulge in a symphony of flavors with our delectable Charlotte with Dried Fruit, a classic French dessert that combines a tender sponge cake with a vibrant filling of dried fruits and creamy custard. This impressive dish is not only visually stunning but also offers a delightful balance of textures and flavors that will tantalize your taste buds. Discover the art of creating this culinary masterpiece with our step-by-step recipes, which include variations for a traditional Charlotte Russe, a modern Charlotte Royale, and a gluten-free Charlotte. Each recipe offers detailed instructions, helpful tips, and suggestions for customizing the dessert to your liking. Embark on a delightful journey into the world of French pastry and elevate your dessert repertoire with our exquisite Charlotte with Dried Fruit recipes.
Here are our top 2 tried and tested recipes!
STRAWBERRY CHARLOTTE CAKE
Fresh Strawberries, delicate Strawberry Bavarian Cream and the homemade Ladyfinger Biscuits: this Strawberry Charlotte Cake make the perfect Summer dessert!
Provided by A Baking Journey
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat your oven on 180°C/350°F. Line two large baking flat trays with Baking Paper. Draw the shape of the Pastry Ring (see note 1 for size) you will be using on one of the Baking Paper, and flip it.
- In your Stand Mixer, whip the Egg Whites until you reach soft peaks. Gradually add the Caster Sugar, a little bit at the time, until you get Stiff Peaks.
- Slowly beat in the Egg Yolks, then the Plain Flour and Cornstarch. Stop as soon as all incorporated to avoid deflating the Egg Whites.
- Transfer the Ladyfinger Biscuits Batter into a large Pastry Bag with a large round nozzle.
- Make the base of the cake on the sheet with the circle drawn: start from the centre of the ring and create a spiral around it with the batter, stopping about 2cm/0.8inch from the edges.
- Make the edges of the cake: pipe small lines of batter next to each other in long rows (they should touch and be about the same height as your pastry ring). (see note 2)
- Bake for 8 to 10 minutes or until puffed and golden. Transfer on a cooling rack with the baking paper and set aside to cool down.
- Blend the Strawberries and pour the liquid through a thin mesh sieve to discard any seeds. Place the blended Strawberries in a small pot with the Vanilla Paste and turn on low heat (see note 3)
- In a separate bowl, whisk the Egg Yolks and Sugar. When the strawberry juice starts to simmer, add the Yolks/Sugar. Continuously stir with a stiff spatula until the liquid starts to thicken (see note 4). Remove from the heat.
- Mix the Gelatine Powder with a little bit of cold water and set aside for a couple of minutes, then whisk it into the Strawberry Cream until smooth. Cover with wrap and place in the fridge to cool (see note 5).
- When the strawberries reach room temperature, start whipping the Heavy Cream until almost stiff. Gently fold in the whipped Cream in the Strawberry Cream in 3 or 4 times. Set aside.
- Place the Pastry Ring over a flat baking tray (or the tray you will use to serve the cake). Optional: place an acetate strip on the inside edge of the ring.
- Dice about 200gr (0,4lb) of the strawberries and set aside.
- Slice the bottom of the ladyfinger biscuit strips if needed so they can sit flat. They should be the same height as the Ring (or slightly higher if preferred).
- Place the ladyfinger biscuit base inside the Ring, and the ladyfinger Biscuit strips around it. Make sure the edges are packed in really tight (see note 6).
- Pour half of the Strawberry Cream over the biscuit base. Cover with the Diced Strawberries (and the rest of the ladyfinger cookies, cut into small cubes, if any leftover).
- Pour the rest of the Strawberry Cream over and use a small offset spatula to smooth the top.
- Optional: Cover with the Strawberry Coulis/Sauce.
- Spread the rest of the fresh Strawberries over the Cream and Coulis. Place in the fridge to set for at least 2 or 3 hours.
- Optional: before serving, you can sprinkle some Desiccated Coconut, Dark Chocolate Shaving and/or Fresh Mint Leaves over the fresh Strawberries
Nutrition Facts : Calories 290 kcal, Carbohydrate 36 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 50 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
FRUITY SUMMER CHARLOTTE
An easy and healthy pudding bursting with summer flavour, perfect for a family treat
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
- Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 43 milligram of sodium
Tips:
- Use a variety of dried fruits for a more flavorful filling. Some good options include raisins, cranberries, cherries, apricots, and dates.
- Soak the dried fruits in hot water for 10 minutes before adding them to the filling. This will help to plump them up and make them more flavorful.
- Use a light-colored jam or jelly for the glaze. This will help to keep the charlotte looking its best.
- Chill the charlotte for at least 4 hours before serving. This will help it to set properly and make it easier to slice.
Conclusion:
Charlotte with dried fruit is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can create a dessert that is sure to impress your guests.
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