Charlotte aux Fraises

I am feeling so bad I have not been updating since June! Last month was so so busy busy for me.... holidays, family, friends get together.... amazing time! I can't believe is August already, time really flies! I am thinking what should I make.... hmmm maybe a Charlotte aux Fraises. I was inspired by a kind-of-deconstructed-strawberry-shortcake while I was in PEI on holidays. Of course I love my cake pretty... so no deconstruction cake for me but a beautiful one. This cake is quite simple to make, good for me to start baking after my amazing holiday and here we are....

you need

• boudoirs (home made ladyfingers)
• pistache crème au beurre (pistachio buttercream)
• crème fouettée (whipped cream)
• fraises (strawberries)
• nappage

My first step for this delicious cake is quite easy...I lined my five inches cake mold with acetate and a layer of ladyfingers on side and bottom. Then I spread a thin layer of pistachio butter cream (my favorite!) on bottom to give more support.

Next step is making crème fouettée. I use 35% whipped cream, a bit sugar, vanille, tiny bit of Kirsch and gelatin. I find its important to have whipped cream stabilize so my cake will not collapse nor become soggy. Final touch is to fold in some fresh strawberries. Wow, my crème fouettée looks really amazing, I can't wait and taste test it a bit!

Next step is much faster than I expected. I place my crème fouettée into the middle, even it out and decorate with some fresh strawberries. This step should be quick because crème fouettée with gelatin will set in about 15 to 20 minutes.  Last thing to do is to glaze my lovely strawberries with nappage and my cake is ready to go!

Now take a look of my cake.... I add a ribbon and a bow... it looks like a pretty gift, what a beauty! I can't wait to taste it!!! Its perfect to have this cake for a hot summer day, light and fruity.... and I can lying under the sun and enjoy this cake the same time....

Time for tasting now, let me slice a piece of this lovely charlotte. Hmm.... airy and lightly sweet ladyfingers, velvet and silky cream, fresh strawberries and nutty pistachio buttercream... taste amazing!  I should make a bigger version next time cause this wonderful cake finish so so fast!

Enjoy!

The Daring Bakers' June, 2013 Challenge: Life of Pie

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! For a chocolate and caramel lover like me, of course I pick chocolate and caramel pie (or chocolat et caramel tarte). Although I have made similar tarts before, this recipe is totally different from mine and I would love to take the challenge....and of course another treat for this week. I have all the ingredients in hand and the recipe is good enough to make two, let me start one first and save some for next week!

you need

• pâte sablée
• caramel
• mousse au chocolat (chocolate mousse filling)
• la poudre de cacao (cocoa powder)
• one Callebaut marble callet

Instead of using tart pan in the suggested recipe, I used a 180 mm tart ring. Since I've started learning to use tart ring, I use them nearly for all kinds of tarts and pies, big or small. I had my pâte sablée dough rest a bit in fridge, then rolled it on marble and transferred it carefully to my ring, trimmed my shell nicely, docked its bottom and its ready to bake. See... my pie shell looks great, it should come out nicely very soon... after baking I let my shell rest a bit and I have second step waiting...

Next step is making caramel. I used to kind of stay away from caramel or something alike. Because in my past time I always thought its kind of difficult and dangerous! But now I am quite comfortable making it. For this caramel, I use a simple dry method and heavy cream. Wow, its amber colour looks really amazing!

Let me pick up the pace and fast forward my steps a bit... I filled my already lightly baked pie shell with caramel, then mousse au chocolat on top and back into oven for another 30 minutes... I use 72% Valrhona Araguani for this mousse, I love its dark yet fruity flavor! When the pie is done, its may still looks a bit jiggling a bit. I let it cool off and decorated it with cocoa powder and a marble chocolate callet.

I really want to taste my pie now but I am too tired to move....even pick up my knife how about chocolate pie for breakfast?  Sounds like a great idea... when I woke up its next morning already! I feel I have so much energy and refresh now... Okay, tasting time.... hmm rich and decadent dark chocolate mousse, amazing caramel with a light and crumbly crust!  I can have this pie for my daily breakfast!!

Enjoy!