The charlotte is a standard in French pastry making and, from what I gather, is popular across Europe. There's actually a special mold in which they're made, not surprisingly called a charlotte mold. In France, the charlotte is often made with lady fingers soaked in a simple syrup that line the inside of the mold. The lined mold is filled with a whipped cream or other cream filling. The charlotte is refrigerated until set, then topped with fresh fruit for serving.
The charlotte pictured here is a mini, single-serving version made in the bakery where I got the pâté de pâques (yesterday's post). They're made with raspberries and were so pretty I couldn't resist. They tasted as good as they looked.
Friday was a beautiful day and I got out and mowed the north forty. The primroses are all done for this year. If I'm feeling ambitious, I'll do another section of the yard today. I usually wait until after noon to mow because the grass is heavy with dew in the mornings. It needs to dry out before I can cut it.
I understand why you couldn’t resist. It looks so good, I couldn’t either!
ReplyDeleteSG used to make charlotte russe. I suppose now he’d drop the russe.
ReplyDeleteLooks wonderful,
ReplyDeleteOoh, I've never seen a mini one before! One of my students made one for our recipe unit once... gorgeous!
ReplyDeleteI agree, Mitchell. I think there will be a lot of the 'dropping of the russe" in a variety of ways.
ReplyDeleteI agree with you, too, CHM. Who could honestly resist the temptation of that raspberry charlotte!
Oh, I wish I was going to Paris with one of my classmates who leaves next Friday! The temptations of the Patisseries are really difficult for me! My last trip of over 30 days I managed to eat only 2 delicious fantasies! One early on and the second one on the next to the last day.
Excuse me while I wipe the drooling off the keyboard.
ReplyDeleteWonder if all the dropped "russe"s will turn into "ukraini"s?
Every thing edible there is scrumptious and so prettily presented
ReplyDelete