The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices.
It is very light and a lovely sweet with which to round off a meal. It is refreshing, too, especially if made with fruit.
It is very light and a lovely sweet with which to round off a meal. It is refreshing, too, especially if made with fruit.
41 K 4.3/5 (18 reviews)
Keywords for this post:PastryCakeCookiesCreamDessertsCharlotteLast modified on: February 27th 2013
The art of the charlotte
Here are some hints on making charlottes.
A charlotte mould is lined in the bottom and around the sides with syrup-soaked biscuits. This outside layer is then filled with a cream and left to set in the fridge (usually overnight).
Of course, it is best to use a proper charlotte mould if possible. This is round and tall with tapering sides which make turning out easier. If the mould is non-stick, so much the better, as there is no need to butter it.
If you are worried that the charlotte will not turn out properly (it might stick on the bottom and fall apart) you can put a circle of paper or plastic film in the bottom of the mould.
Boudoir or sponge finger biscuits are the ones most commonly used – they are just right for this. If you don't have any, you can use slices of genoa sponge or brioche.
The biscuits are soaked in the syrup until they have absorbed some of it up before being arranged around the sides of the mould. The syrup needs to be well-flavoured and quite runny so that the biscuits can soak it up easily (a fruit coulis, for example, is thicker, so would need a longer soaking time).
Please note that there is a delicate balance to be struck between biscuits that are too dry or too soggy. Personally, when using a very liquid syrup (such as coffee), I soak the biscuit in the syrup, then take it out and remove the excess by pressing.
It is traditional to line the mould with biscuits arranged vertically around the side, then arrange more biscuits in the bottom. Of course, the biscuits won't be the right shape and will need to be cut to fit to give an even layer.
Once the outer "casing" is in place, this is filled with a cream that should set when cold. This is typically made with gelatin or agar-agar. One of the best results comes from using (about 50/50) whipped cream with something else that contains dissolved gelatine. This other ingredient can be a fruit coulis (fruit purée), custard (crème anglaise), creamy cheese like mascarpone, etc.
You can also make the charlotte in different layers: cream, diced fruit, cream. However you fill it, do be sure to fill the mould full, even round the top a little, as the cream will tend to sink a little as it sets.
You can also finish with a layer of biscuits, so that the charlotte has a complete outer shell. This is simply for appearance and a matter of taste.
Once the cream has been poured into the mould, cover with plastic film and leave to set in the fridge overnight.
Shortly before serving, turn out carefully and slice vertically. Serve the slices laid flat for best effect, surrounded by a coulis, sauce or custard if you wish.
The dessert's origins are uncertain. The name might refer to the British queen Charlotte who was the wife of George III.
Principle
A charlotte mould is lined in the bottom and around the sides with syrup-soaked biscuits. This outside layer is then filled with a cream and left to set in the fridge (usually overnight).
Mould
Of course, it is best to use a proper charlotte mould if possible. This is round and tall with tapering sides which make turning out easier. If the mould is non-stick, so much the better, as there is no need to butter it.
If you are worried that the charlotte will not turn out properly (it might stick on the bottom and fall apart) you can put a circle of paper or plastic film in the bottom of the mould.
Biscuits
Boudoir or sponge finger biscuits are the ones most commonly used – they are just right for this. If you don't have any, you can use slices of genoa sponge or brioche.
Soaking syrup
The biscuits are soaked in the syrup until they have absorbed some of it up before being arranged around the sides of the mould. The syrup needs to be well-flavoured and quite runny so that the biscuits can soak it up easily (a fruit coulis, for example, is thicker, so would need a longer soaking time).
Please note that there is a delicate balance to be struck between biscuits that are too dry or too soggy. Personally, when using a very liquid syrup (such as coffee), I soak the biscuit in the syrup, then take it out and remove the excess by pressing.
It is traditional to line the mould with biscuits arranged vertically around the side, then arrange more biscuits in the bottom. Of course, the biscuits won't be the right shape and will need to be cut to fit to give an even layer.
Cream filling
Once the outer "casing" is in place, this is filled with a cream that should set when cold. This is typically made with gelatin or agar-agar. One of the best results comes from using (about 50/50) whipped cream with something else that contains dissolved gelatine. This other ingredient can be a fruit coulis (fruit purée), custard (crème anglaise), creamy cheese like mascarpone, etc.
You can also make the charlotte in different layers: cream, diced fruit, cream. However you fill it, do be sure to fill the mould full, even round the top a little, as the cream will tend to sink a little as it sets.
You can also finish with a layer of biscuits, so that the charlotte has a complete outer shell. This is simply for appearance and a matter of taste.
Once the cream has been poured into the mould, cover with plastic film and leave to set in the fridge overnight.
Shortly before serving, turn out carefully and slice vertically. Serve the slices laid flat for best effect, surrounded by a coulis, sauce or custard if you wish.
Charlotte?
The dessert's origins are uncertain. The name might refer to the British queen Charlotte who was the wife of George III.
Lasts posts
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,0195
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,5665
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,087
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,5415
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,6275
Other pages you may also like
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201360 K4.5
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017128 K 14.1
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201374 K4.0
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201558 K4.0
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201761 K 24.2
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.