Fresh fruit Charlotte (cream version)

Fresh fruit Charlotte (cream version)

Introduction:

"Charlotte can be traced back to the 17th century. It was first invented by an English pastry chef and named after Queen Charlotte. In the beginning, Sherlock was bread stuck in Apple trap. Later in France, the famous chef, cram, began to use Sherlock in his newly created cake with lady finger biscuits on the cake with a gelatin and egg paste as the cake that we still enjoy today. "

Production steps:

Step 1: separate egg yolk and protein.

Step 2: mix 30g sugar with egg yolk, sugar melt completely.

Step 3: add a few drops of lemon juice to the protein and beat until it is thick.

Step 4: add 45 grams of sugar in three times, beat until dry foaming, about 9 minutes. (as shown in the figure, pull up the egg beater to form a firm inverted triangle)

Step 5: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 6: pour back the protein, quickly cut and mix well.

Step 7: Sprinkle the sifted low flour on the surface of the egg paste.

Step 8: gently turn the batter up and down until it is even.

Step 9: put the cake paste into the flower mounting bag, use the round flower mouth to squeeze into a connected, neat strip on the baking pan covered with oilcloth, sprinkle with powdered sugar lightly, place slightly, and sprinkle again after the powdered sugar dissolves.

Step 10: preheat the oven at 200 ℃, bake in the middle layer for about 8-10 minutes until the surface is colored; in the same way, use a round flower mouth to squeeze into a round cake on the baking plate covered with oilcloth.

Step 11: after cooling the cake, cut off the irregular bottom, and the finished product is about equal height mold.

Step 12: refrigerate the cream for more than 12 hours, shake it well, pour it into an oil-free container, add 20 grams of sugar and beat it to 80-90% of the hair.

Step 13: cut the baked and cooled waffles into proper size and put them into the bottom of the round mold; finger around the biscuit and fill in whipped cream and fruit.

Step 14: repeat until the surface of the cake is decorated with fresh fruit slices, then demould and tie the cake with ribbon.

Materials required:

Low powder: 90g

Eggs: 3

Granulated sugar: 75g

Powdered sugar: a little

Lemon juice: 2 to 3 drops

Cream: 200g

Fresh fruit: moderate

Note: two baking do not interval too long, otherwise the protein is easy to defoaming.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor