The Royal Charlotte of Mercotte

Method

1. 1

   Preparation of biscuit

2. 2

   Clarify the eggs and sieve the powders. Mount the whites at medium speed by adding the sugar gradually. When they are in the bird's beak, reduce the speed and add the yellows and continue beating 15 seconds while they are properly incorporated. Add the powders delicately to the maryse. Spread 5mm thick on plates covered with a silicone carpet, smooth and bake at 200° by monitoring. Carefully remove the cookie by turning the plate on a sheet of baking paper, cover it with another sheet of baking paper. When the cookies are cold, spread them with jam, roll them tight and wrap them in food film. Allow to harden in cold.

3. 3

   Preparation of Bavarian cream

4. 4

   Rehydrate gelatin in very cold water. Make an English vanilla cream and add the dried gelatin out of the heat. Cool from time to time. Whip the flower cream, when it is of good consistency, incorporate the English cream. Finish by adding whole fresh raspberries and mix gently.

5. 5

   Finish

6. 6

   Carefully type the food film mould. Cut the rolled biscuits into 4/5 mm thick slices and cover the bottom and walls of the bowl. Pour the Bavarian cream in the centre and finish by covering the bottom with the remaining slices. Place a cardboard sole with a weight to settle the whole and store in the cold. Dismove the charlotte on the serving dish and immediately brush a thin layer of neutral napping to give shine and avoid the cookies drying.

Nutrition

calories

586

Indicative values from the source, for the original recipe.

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