Almond Charlotte

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

This may seem a time-consuming business but is well worth it to achieve such a delicious result.

 

For 8×7cm charlottes :

For the dacquoise mix:

  • 150g white eggs(5medium)
  • 100g caster sugar
  • 125g ground almonds
  • 125g icing sugar
  • 25g plain flour
  • 1 flan ring or ramekin Ø7cm 
  • baking parchment

For the cream filling:

  • 150g butter
  • 150g caster sugar
  • 150g ground almonds
  • 150g double cream
  • To finish: hazelnuts,grilled
    and chopped

 

Almond Charlotte

 

 

 

 

 

 

 

 

 

 

 



Preparation-
2hrs cooking time-30min
Refrigeration-2hrs

 

  1. Prepare the Dacquoise mix.  Then, using a 10mm icing nozzle, pipe the mixture onto a baking tray lined with baking parchment, forming 8 X 7cm circles and 32 langue de chat (finger biscuit) shapes 8cm long.  Cook for 15-20mins at 140°.  They are ready when the exterior is hard and the inside just cooked.  Cool on the tray .
  2. Prepare the cream filling :
    Melt 45gr unsalted butter in a pan.  Put the remaining 105gr butter with 150gr sugar in a large bowl and cut it in with a knife.  As soon as the butter has melted, pour it into the bowl and beat together for 1 min till white and soft.  Beat a further 2mins.  If the mixture appears granular increase the speed of the beater till the granules disappear.  Finally add the cream, well-chilled, and beat for no more than 2 mins otherwise the cream could turn to butter.  Stop beating when the filling becomes firm (test it with your finger).  The filling is now ready to use. If it’s not to be used right away, cover with cling film and put in a cool place.
  3. Assembly :  Line a small flan ring with clingfilm, leaving enough over to wrap the charlotte when assembled.  Carefully remove biscuits from the tray and cut in half to make 64 small ones.  Place small amount of cream on the centre of the flan ring and surround with 8 biscuits, cut end facing upwards.  Fill with another spoonful of cream and cover with a dacquoise disc which you have previously cut to 7mm using the flan ring as a guide.  Press on the disc to tamp down the cream, then wrap the charlotte in the excess clingfilm.  Repeat this process for the remaining 7 charlottes.  This can be made without the finger biscuits, you simply remove the charlotte from the cling film in the same way.  Refrigerate for at least 2 hrs.
  4. Before serving, remove the clingfilm and sprinkle with grilled and chopped hazelnuts.

 

Image

 

This dessert can be made 48hrs in advance.

 

Print