Cooking Classics: Charlotte Russe

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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.

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickRaspberry-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.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM 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.

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe 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.

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaNo. 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. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaNo. 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. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-Alabama2a

Prepare a double recipe of Lemon Bavarian Cream as directed. Portion the mixture between the prepared pans. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-Alabama2b

Chill 8 to 24 hours.

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaNo. 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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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Cooking Classics: Charlotte Russe

  1. Mary March 1, 2020 at 9:48 am #

    This looks awesome!

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