Charlotte With Lemon Meringue

Charlotte With Lemon Meringue

I had not redone charlotte since my preparation at CAP Pastry ! Some recipes of this dessert are already present on the blog, chocolate, vanilla and red fruits, raspberries, ... This time I wanted a fresh and light fragrance and so I made a charlotte at lemon meringue .

My Recipe For Charlotte With Lemon Meringue
Although the lemon is not a classic perfume for the charlotte, I prepared it in the rules of the art from the techniques taught at CAP P√Ętissier. My charlotte is mounted in a circle with entremets and the biscuit spoon is erected in cartridge pouch as it should. For the length calculation of the bandolier, I refer you to the chocolate version in which everything is detailed.

To change some great pastry classics, here's an easy and detailed recipe for charlotte with lemon meringue. A fresh, light and tart dessert.

Type Of Dish: Dessert
Cuisine: French
Preparation Time: 1 Hour
Cooking Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Portions: 8 Personnes

For the spoon biscuit
                   4 oeufs
                   120 g caster sugar
                   100 g flour
                   icing sugar

For Lemon Syrup
                   1 citron
                   50 g caster sugar

For Lemon Mousse
                   3 sheets of gelatin 2g
                   4 citrons
                   4 oeufs
                   100 g caster sugar
                   200 ml whole cream very cold

For Italian Meringue
                   30 g of egg white
                   50 g of sugar
                   20 ml of mineral water preferably

Prepare The Spoon Biscuit
1.              Break the eggs and separate the whites from the yolks.
2.        In the bowl of the robot, whip the egg whites by gradually adding the powdered sugar to obtain a smooth and shiny meringue.
3.               Add the egg yolks and whip just enough to incorporate them.
4.              Remove the bowl from the robot and sift the flour over the eggs. Stir the flour gently with a maryse, making sure to scrape the bottom of the bowl.
5.               Pour the biscuit spoon into a piping bag with a smooth 8mm socket.

Full Recipe: Click Here


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