Strawberry charlotte

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. STRAWBERRY JUICE

    Ingredients

    • Frozen fruits IQF : Strawberry - 500 g
    • Frozen fruit purée 100% : Lemon - 40 g
    • Sugar - 80 g
    • Water - 80 g

    Place all ingredients into a bowl covered by film, place onto a bain-marie for minimum 3 hours.

    Strain through a sieve without squashing to get a clean juice, reserve for berries juice.

    In this step

    IQF_Fraise-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  2. « BISCUIT DE REIMS » OR PINK LADY FINGERS

    Ingredients

    • Egg yolk - 480 g
    • Egg white - 480 g
    • Caster sugar - 220 g
    • Flour - 160 g
    • Powdered Red food coloring - qs

    Blanch the egg yolks with half of sugar. Whip up the egg whites with other half of sugar. Delicately mix the yolks with the egg whites, then add the sieved flour and mix carefully.

    Pipe out strips with a 10ø nuzzle on a 40/60 tray. Cook at 155-165°C. by avoiding any caramelized coloring. Reserve to cool before cutting according shapes.

  3. STRAWBERRY BAVAROIS

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 750 g
    • Frozen fruit purée 100% : Lemon - 15 g
    • Cream 35% fat - 250 g
    • Egg yolk - 165 g
    • Caster sugar - 180 g
    • Gelatin - 25 g
    • Balsamic vinegar - 5 g
    • Whipped cream - 800 g

    Bring to a boil fruit purées and cream. Blanch the egg yolks with sugar and poor in the boiling purée then poach at 85°C min. during 3 minutes. Add the softened and drained gelatin and balsamic vinegar. Cool down efficiently. At 30°C, add the whipped cream. Reserve for the building up of the cake with the frozen wild strawberries.

    In this step

  4. Building up

    Adjust shaped biscuits on the sides of the mould. Soak slightly with strawberry juice. Garnish a level of strawberry bavarois and cover with well soaked biscuit.

    Renew this operation 3 times with this time inclusion of wild strawberries. Reserve to deep freeze.

    Once entremets frozen, un-mould them and decorate with strawberries, strawberry jam (cf. table Confectioners the Boiron orchards).

  5. Notice and easy ways

    For the photograph, the assembly was carried out in a cube shaped mould.

    Color of biscuit can be change according to fruit flavor: in yellow (apricot, mango, passion…), in green (kiwi, green apple…) or purple (blackcurrant, blueberry…).

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