Strawberry Charlotte

Get ready to be transported to a world of delicate flavors and exquisite textures with my Strawberry Charlotte with Bavarian Filling recipe! This elegant dessert is a true masterpiece that combines the freshness of juicy strawberries with the decadent creaminess of Bavarian filling. Imagine biting into a light and airy sponge cake, layered with sweet strawberry slices and velvety Bavarian cream, topped with sweet fraise that will make your taste buds dance with joy. The combination of the tangy strawberries and the rich Bavarian cream creates a harmonious balance of flavors that is simply irresistible. I can't wait to share with you my tips and tricks to create the perfect Strawberry Charlotte with Bavarian Filling. Join me in the kitchen as we embark on a culinary journey that will delight your senses and leave you craving for more.

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Charlotte aux fraises

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Ladyfingers

To begin, start by drawing a 16X8.5-inch/40X21cm rectangle on parchment paper. This will serve as your guide when preparing the cake. Next, lightly oil a baking tray and place the parchment paper on the tray, making sure to position it upside down to avoid direct contact between the ink and the food. Now, it's time to prepare the dry ingredients. Sift the flour with baking powder and set it aside. This step will help ensure that the dry ingredients are well combined and free of any lumps. In a stand mixer fitted with the whisk attachment, start by beating the egg whites with cream of tartar and a portion of the sugar on medium speed. It's essential to allow the egg whites to incorporate as much air as possible before transitioning into a meringue. While the egg whites are beating, preheat your fan oven to 350ºF/180ºC and gradually increase the mixer speed. Continue beating the egg whites until stiff peaks form, gradually adding the remaining sugar to the mixture. Once the meringue is ready, reduce the mixer speed and add the egg yolks and vanilla extract. Mix until just incorporated, being careful not to overmix. Finally, stop the mixer and gently fold in the sifted flour using a spider skimmer. This technique will help the starch incorporate quickly while preventing the mixture from deflating too much.

Piping Ladyfingers

Pipe out 13 boudoirs 8.5-inch/21cm long with a 0.4-inch/1cm gap in between. Dust ladyfingers with the powdered sugar-corn starch mixture. Set sit for a minute and repeat. To learn more about Ladyfingers: click here.

Baking

Dust ladyfingers with powdered sugar and bake for 15-18 minutes.

Punch

Boil water and sugar, add 300g strawberries with lemon juice and puree. Save some punch to moisturize ladyfingers and add chopped strawberries in remaining punch.

Bavarian Cream

Soak gelatin in cold water to soften and drain. Make a crème Anglaise: heat up milk and cream (half/half) with vanilla. Meanwhile, whisk egg yolks and sugar. Temper yolk mixture with hot milk-cream, bring back to the stove and cook to 185ºF/85ºC on low heat; stirring constantly. Remove custard from heat and mix in soften gelatin. Cool on ice water; whisking every so often. Whip heavy cream to soft peaks. When custard reaches 80ºF/29ºC, fold in whipped cream.

Montage

Line cake ring with parchment or acetate. Dust ladyfingers with powdered sugar, flip and moisturized with punch. Carefully arrange ladyfingers in the cake ring (trim ladyfingers according to the high of the cake ring). Place the biscuit disk and moisturize it with the punch. Pour Bavarian cream to the top and freeze 6 hours to set prior removing the cake ring. Let cake to thaw, then top with strawberries. Garnish with some pistachio and a rose if desired. Refrigerate fo up to 3 days. Enjoy!

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Fraisier Masterclass recipe. Are you ready for the Strawberry Cake step by step video recipe?