Cooking Classics
The Technique
Charlotte Russe
Charlotte Russe is a classic French dessert consisting of lady fingers, bavarian cream or custard & either jam or fruit. There is a specific mold designed especially for preparing it with heart-shaped looking handles that is traditionally lined with plastic wrap then inverted onto the serving plate so it is essentially layered upside down. However, with many new pans available, a Charlotte Russe can easily be prepared in springform pans making it more straightforward when it’s time to unmold the dessert & transfer it. Although a Charlotte Russe involves several components, it is not difficult to make but timing will be an important factor to consider. Learn how to make a classic European-style beauty in your very own kitchen.
Raspberry-Lemon Charlotte Russe
make 4 servings
3/4 cup all purpose flour
A pinch of kosher salt
4 room temperature eggs, separated
1/4 tsp cream of tartar
3/4 cup granulated sugar
Powdered sugar
1/4 cup Vanilla Simple Syrup
2 recipes Lemon Bavarian Cream
Garnishes: Satin ribbon, fresh raspberries & lemon slices
Preheat the oven to 350 degrees. Whisk together the flour & the salt. Set aside. Beat the egg whites & the cream of tartar using the whip attachment in an electric stand mixer on Medium-High speed until soft peaks form. Gradually add 1/4 cup sugar & beat until stiff peaks form. Leave the mixture in the bowl with the whip attached. Beat the egg yolks & the remaining 1/2 cup granulated sugar with a hand mixer until the sugar dissolves & the mixture holds ribbons then add to the beaten egg whites; top with the flour mixture. Mix on Low speed 10 seconds or until just blended. Stop the mixer & swipe the bowl sides several times to be certain it is well combined. The batter should have a thickened texture but it will be looser than a Savoiardi batter. More control will be necessary during the piping procedure.
Place the Sponge Lady Fingers mixture, in batches, into a piping bag fit with a 1/2-inch plain tip. Pipe 2 3/4-inch lines spacing 1/4-inch apart on parchment paper-lined half sheet pans. The batter will spread & almost touch one another. Dust with powdered sugar. Bake 12 to 14 minutes or until set, spongy to the touch & the edges begin to turn golden brown. Dust with additional powdered sugar. Cool completely.
Line the bottom of 2 {4-inch} springform pans with parchment paper securing it between the sides. Create two cuffs with parchment paper & place around the interior of each pan covering the sides. Brush 8 Sponge Lady Fingers with Vanilla Simple Syrup & place them upright in one of the pans pressing against the parchment paper cuff. Then line the bottom with them as well. If there are any gaps, slice or break the Sponge Lady Fingers to fit just so. Repeat with the second pan. Prepare a double recipe of Lemon Bavarian Cream as directed. Portion the mixture between the prepared pans. Chill 8 to 24 hours. Transfer the Raspberry-Lemon Charlotte Russe to serving plates. Garnish, if desired. Cut into servings & place on dessert plates.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Charlotte Russe
Raspberry-Lemon Charlotte Russe is an impressive dessert to serve guests for a number of spring gatherings ranging from Easter & Mother’s Day to bridal showers & teas. It may be prepared up to a day in advance, then unmolded & garnished several hours before serving.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Place the Sponge Lady Fingers mixture, in batches, into a piping bag fit with a 1/2-inch plain tip. Pipe 2 3/4-inch lines spacing 1/4-inch apart on parchment paper-lined half sheet pans. The batter will spread & almost touch one another. Dust with powdered sugar. Bake 12 to 14 minutes or until set, spongy to the touch & the edges begin to turn golden brown. Dust with additional powdered sugar. Cool completely.
No. 2
Line the bottom of 2 {4-inch} springform pans with parchment paper securing it between the sides. Create two cuffs with parchment paper & place around the interior of each pan covering the sides. Brush 8 Sponge Lady Fingers with Vanilla Simple Syrup & place them upright in one of the pans pressing against the parchment paper cuff. Then line the bottom with them as well. If there are any gaps, slice or break the Sponge Lady Fingers to fit just so. Repeat with the second pan.
2a
Prepare a double recipe of Lemon Bavarian Cream as directed. Portion the mixture between the prepared pans.
2b
Chill 8 to 24 hours.
No. 3
Transfer the Raspberry-Lemon Charlotte Russe to serving plates. Garnish, if desired. Cut into servings & place on dessert plates.
The Tune
“Prelude To A Kiss” Billie Holiday
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Rebecca Gordon
Be sweet.
This looks awesome!
Thank you– enjoy!