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MILK CHOCOLATE AND PASSION FRUIT CHARLOTTE
 

Milk chocolate and passion fruit charlotte

Ingredients : serves 6-8

Ganache

  • 20 g butter at room temperature
  • 45 g praline
  • 30 g dark chocolate
  • 30 g brandy snaps

 

Feuillantine

  • 72 g of dark chocolate
  • 8 g unsweetened cocoa
  • 28 g butter at room temperature
  • 80 g 30% fat whipping cream

 

Mousse

  • 2 g gelatine
  • 3 passion fruits
  • 1 egg
  • 25 g brown sugar
  • 150 g milk chocolate
  • 250 g 30% fat whipping cream
  • 125 g mascarpone

 

Method

  • 18 sponge fingers
  • Chocolate eggs

Utensils

  • Spherical basin "cul de poule" 24cm
  • Bain marie
  • Spherical basin "cul de poule" 18cm
  • Affinity Saucepan
  • Göma Whisk

  • Cooking mat
  • Pastry bag
  • Douille nid
  • Spatula
  • Charlotte mould

Instructions

Prepare the feuillantine.

• Melt the chocolate in a bain marie.

• Whip the butter to obtain a creamy texture in your 18 cm basin.

• Add the praline and mix well.

• Pour in the melted chocolate and mix until you get a smooth, even texture.

• Crush up the brandy snaps and sprinkle them over the mixture.

• Mix gently with a spatula.

• Pour your mixture into a cake ring on a baking sheet.

• Store in the fridge for at least 1 hour.

 

Prepare the ganache.

• Boil the cream in the Affinity Saucepan. Remove from the heat as soon as it boils.

• Add the chocolate pieces and the sifted cocoa. Let the chocolate melt for 1 minute then mix.

• Add the butter in small pieces. Mix.

• Cover with film and put aside.

Prepare the mousse.

• Soak the gelatine sheet in cold water.

• Cut the passion fruit in half. Collect the pulp.

• Mix it and strain to collect the juice.

• Pour this juice, the egg and the brown sugar into a bain marie.

• Leave in the bain marie for 5 minutes while whisking.

• Melt your milk chocolate and add it to the previous mixture, as well as the drained gelatine sheet.

• Mix and set aside.

• When your mixture has cooled, whip the whipped cream.

• When the cream begins to thicken, add the mascarpone and continue to whisk until you obtain a firm whipped cream.

• Gently fold the whipped cream into the chocolate mixture using a spatula.

 

Move on to assembly.

• Put film on the bottom and sides of your charlotte mould.

• Arrange the sponge fingers all around the mould.

• Pour in the mousse, taking care not to leave any gaps between the mousse and the sponge fingers. Keep 2-3 tablespoons of mousse to one side.

• Place your feuillantine disc on top.

• Add the remainder of the mousse, making sure you cover the feuillantine well.

• Finish with a layer of sponge biscuits. Tamp down a bit.

• Store in the fridge for at least 2-3 hours.

• Take the charlotte out of the refrigerator, place it on your dish and pipe on the ganache using a vermicelli (grass) nozzle.

• Finish decorating with your chocolate eggs.

 

 

 

MORE ABOUT
EMMA

Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.