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Le Chaudron recipe
Charlotte russe aux fruits
Fruit charlotte russe
⏱ 50 minServes 8Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
28ladyfingers
500 ml (2 cups)pastry cream
250 ml (1 cup)whipped cream
4 leavesgelatin
400 g (14 oz)mixed fresh fruit
100 ml (½ cup)light syrup
- 28 ladyfingers
- 500 ml (2 cups) pastry cream
- 250 ml (1 cup) whipped cream
- 4 leaves gelatin
- 400 g (14 oz) mixed fresh fruit
- 100 ml (½ cup) light syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the gelatin in cold water, then stir into the hot pastry cream until dissolved.
- Let cool, then fold in the whipped cream.
- Quickly dip the ladyfingers in the syrup and line the mold tightly.
- Add a layer of cream and some fruit.
- Repeat, finishing with ladyfingers.
- Refrigerate for at least 6 hours, then unmold and decorate with fruit.
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