Charlotte Chantilly aux Fraises

Julia Child’s recipe for Charlotte Chantilly aux Fraises

   "Here is another handsome molded dessert; this one is also relatively quick to execute.  But unless the egg yolks are well thickened, and then chilled before the cream is folded in, the dessert will collapse rather quickly.  If you do not wish to serve it unmolded, turn the cream into a serving bowl or into dessert cups.  You may use frozen fruit instead of fresh, but be sure the fruit is well thawed and most thoroughly drained, otherwise the purée will be too liquid."                                                                                                                                                                         -- Julia Child

Recipe:

For 8 to 10 People

• a round of waxed paper

• a 2-quart cylindrical mold about 4-inches high and 7-inches in diameter, lined with ladyfingers (they must be of excellent quality, not the soggy, baking-powder variety) -- or, line 8 to 10 individual soufflé dishes with the biscuits for mini Charlottes

• 1 1/2 pints fresh strawberries (see Julia's quote about the berries above)

• a wire whisk or electric beater

• a 3-quart stainless steel mixing bowl

• 2/3 cup instant sugar (very finely granulated) -- I pulsed my sugar briefly in a blender

• 8 egg yolks

• a pan of not-quite-simmering water

• a large bowl of ice cubes with water to cover them

• 2 1/2 cups chilled heavy whipping cream

• a 4 quart metal bowl

• a chilled beater

• extra ladyfingers

• a round of waxed paper

1.  Line the bottom of the unbuttered mold with the waxed paper and line the mold with up-right ladyfingers. 

2.  Stem, rinse, and drain well the berries.  If using frozen, be sure to drain juices completely before proceeding!  Force them through a mesh sieve, into a bowl.  You will need 1 1/4 cups of the purée.  Chill.

3.  Using a whisk, beat the sugar into the egg yolks and continue beating until the yolks are pale yellow in color and create a ribbon that falls back onto itself when the whisk is lifted from the mixture.  Place the mixing bowl over the simmering water and whisk continually until the mixture is hot to the touch.  Set the bowl in the ice water and beat until cold and mixture again forms a ribbon that falls back onto itself; continue folding with a spatula until thickened and chilled.

4.  When the egg mixture is well-chilled, beat the heavy cream until it form stiff peaks.

5.  Fold the chilled strawberry purée into the egg-yolk mixture, then gently fold in the whipped cream.  Turn the filling into the mold (you will most likely not use all of the filling).  Place additional ladyfingers over the cream to fill the mold almost completely.  Trim ladyfingers around the edge of the mold to fit snugly.  Cover with waxed paper and refrigerate at least 6 hours. 

6.  When ready to serve, remove the waxed paper and run a knife around the edge of the mold.  Place chilled serving plate or cake stand on top of the mold and invert to release the Charlotte.  My suggestion would be to immediately wrap a decorative ribbon around the Charlotte to secure the biscuits.  Decorate the top of the Charlotte with fresh berries.  Chill Charlotte if not serving immediately.

I am going to try and make this dessert! Happy baking!

xoxo,

Kat