– Charlotte aux fraises ENG

Ingrédients

The crumble (for 6 pieces) 
25 grams of butter
25 grams of brown sugar
25 grams of almond powder
25 grams of flour
lemon zests

The biscuit
90 grams of egg white (3)
75 grams of sugar
60 grams of egg yolk (3)
35 grams of flour
35 grams of corn flour (Maïzena)
icing sugar

Whipped ganache
90 grams of cream (hot)
fresh mint, fresh verbene ou vanilla
2 grams of gelatine
52 grams of white chocolate
115 grams of cream (cold)

Strawberry confit
200 grams of strawberries
24 grams of sugar
2 grams of pectine NH
4-5 drops of lemon

Étapes de la recette

The crumble 
Cut the butter into small pieces, place all the ingredients in a mixing bowl, and rub the mixture together until it resembles coarse sand.

Roll out the dough to a thickness of 3 mm, cut out circles slightly smaller than the diameter of the charlotte, and chill them. Once chilled, bake them for 13–15 minutes at 150 degrees.

The biscuit
Using a stand mixer, beat the egg whites to stiff peaks, starting at medium speed and gradually increasing the speed as you add the sugar, which will help “stiffen” the meringue. When ready, it will form a bird’s beak at the tip of the whisk.

Using a spatula, gently fold a small amount of the beaten egg whites into the egg yolks until combined. Pour this mixture into the remaining egg whites and mix thoroughly.

Gently fold in the flour and cornstarch using a spatula.

Transfer the mixture to a piping bag fitted with an 8-diameter tip, and pipe the mixture onto the baking sheet.

Sprinkle with powdered sugar twice.

Bake at 190 degrees for 8–10 minutes.

Whipped ganache
Heat the heavy cream. Remove from heat as soon as it comes to a boil, then add the herbs or vanilla and let steep for 30 minutes.

Rehydrate the gelatin.

Pour the hot cream over the squeezed gelatin sheets, mix well, then pour the mixture over the white chocolate. Mix until smooth. Then pour in the cold cream. Blend with a hand blender if necessary. Chill.

Once the mixture is thoroughly chilled, transfer it to the bowl of a stand mixer and whip until it reaches the desired consistency.

Strawberry Confit
Puree the strawberries.

Heat them to 60 degrees, then stir in the sugar and pectin, followed by the zest and a drop of lemon juice. Heat to 104 degrees, then set aside to cool.