PH Formula [Chocolate Charlotte]

Published Mar 22, 2022 at 02:51am ET

French chefs invented dessert for the Queen ~the recipe was changed from the chocolate Charlotte of Master PH ~The following is the modified material dosage and operation process ~I made a size of 18CM circular die.

Food Material List

1 Finger-shaped cake body:
2 egg white 3
3 Yolk 6
4 plain flour 60g
5 White granulated sugar 82.5G
6 Vanilla British Cream Sauce:
7 vanilla bean 2 roots
8 Whole milk 150ml
9 Unsalted butter 200ML
10 Yolk 4
11 White granulated sugar 85g
12 Chocolate Bavarot stuffing:
13 Vanilla British Cream Sauce 300g
14 Dark chocolate 225g
15 Unsalted butter 300g
16 Gelatin 12g

Operational steps

1 [Make finger-shaped cake body]
egg white 3 times and half sugar (82.5G half, a little more or less, it doesnt matter) whisk until upright and pointed.
2 Whisk the yolk 6 times with half the remaining sugar until it is lighter and larger.
3 Mix egg yolk paste with egg white cream twice.
4 The state of the egg yolk after mixing, delicate and light without removing lines
5 Sift in 60G flour and mix well
6 Fill it in a fresh-keeping bag or a mounting bag, cut an opening, and extrude a long strip on a baking tray lined with oil paper as the edge
according to the height you want. I can extrude it into exactly the length of two parts.
7 In addition, squeeze a disc about 18CM in diameter as the base
If you want to squeeze a little more standardized, you can draw a circle
on the back of the oil paper. I squeeze it directly by hand, not by the right circle, but after all, it doesnt matter if you want to trim the size.
8 Bake in a preheated oven at 180 degrees Celsius for 15-20 minutes and remove the
rim as shown in Figure 2.
9 Cut the appropriate length of the rim
according to the die, the remaining can be cut into small segments as internal filling.
10 Cut the base, preferably a little bigger than just stuffed in
so that the base and the surrounding edge can squeeze each other to ensure that no gaps are left.
11 [Make vanilla English butter sauce]
cut the vanilla pod and take the vanilla seed in the middle
12 Put vanilla seeds and vanilla pods in 150ML whole milk
boil and leave on fire, soak for 20 minutes, then remove the vanilla pods.
13 Whisk egg yolk 4 times with 85G sugar for 3 minutes
14 Step 12: Put the vanilla milk solution into the egg yolk beaten in step 13 after not burning your hands.
15 Add 200 ML light cream and mix well. Pour into the pan and heat.
16 Starting yolk milk is not stained on the back of the spoon (as shown)
17 Heating over medium heat and stirring continuously until milk is dipped on the back of the spoon (as shown in Figure), i.e.
off fire. After this step of cooling, it is British butter sauce. Take 300G and use it. Refrigerate the rest after cooling.
18 [Make chocolate bavarot stuffing]
Gillidine 12G, soak in water and drain. Heat 300G English butter sauce over medium and small heat until melted
and add 225G dark chocolate. Melt chocolate at remaining temperature and mix well. Cool until only slightly warm.
19 Light cream 300G to set state
20 Turn the whipped cream and the chocolate bavarot done in step 19 over and mix evenly.
21 In the prepared container, lay a layer of filling and lay a layer of finger pie (using the excess finger pie in Step 9)
because this square chocolate bavarot filling is easier to get tired of
so lay more layers of finger pie to make more layers, and the taste is better
refrigerated overnight, I sifted a layer of cocoa. Cocoa powder is decorated with chocolate peanuts
and served with step 17 refrigerated vanilla English butter sauce.
22 Finished products~

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