This week I was fairly disappointed. There was no way I was going to be making a game pie; I don’t really like fruit cake (the main ingredient in the tennis cake); nor do I like jelly (aka jello to Americans) for the Charlotte russe. I decided to bend the rules a bit and make a jello-free charlotte russe.
I can easily say that this was my worst Bake Off experience in the whole time I’ve baked along (this year and last). It’s the only time where I feel I out and out failed. As I was bringing my charlotte to the “judging” table the ladyfingers started falling off at the back.
Luckily, Sam was there to catch my quick facial change from joy to horror for your amusement. Because of that, I feel a bit bitter towards the charlotte and haven’t eaten very much of it. However, despite it’s completely naff appearance, Sam seems to love it so it hasn’t gone to waste. Next week I really need to step up my game for pattisserie.
Chocolate Charlotte Russe
Ingredients:
For the lady fingers:
4 eggs
125g of caster sugar
1 teaspoon of vanilla extract
1/8 teaspoon of salt
115g of plain flour
For the mousse:
190 g of dark chocolate
115 g unsalted butter
3 egg yolks, 5 egg whites
5 1/2 tablespoons of sugar
For assembling:
water
coffee
sugar
chocolate shavings
Instructions:
Start by baking your ladyfingers. Preheat your oven to 190 C. Line a baking tray with parchment paper and put your largest round nozzle on a piping bag.
Whisk your egg yolks with 63 g of sugar and the vanilla extract for about 5 minutes.
In a separate bowl, whisk the egg whites until they make stiff peaks and then fold the the remainder of your sugar and your salt. Then gently fold the egg white mixture into the egg yolk mixture.
Put your mixture into a piping bag and pipe 9 cm long fingers, about an inch apart, onto your parchment. Bake for 15 minutes and then set them aside on a wire rack to cool.
Whilst your ladyfingers are cooling prepare your mousse.
Melt your chocolate. (I melted mine bain marie). Whisk your butter in, until the texture is smooth and then add in the egg yolks.
In a separate bowl, whip the egg whites until the form stiff white peaks. Halfway through the whipping process, stir in your sugar. Then fold your egg whites into your chocolate mixtures.
To begin assembling, dip each ladyfinger quickly into a bowl of cold coffee then stack the fingers around the bowl. Then pour in your mousse and set aside in the refrigerator to set for at least 4 hours. Top with chocolate shavings before serving.
Why that sad, lone finger squeezed back from all the others? Well, the wall seemed more flimsy on that side so I added one extra support. Little good did it do….
No surprise there!
This week I have the pleasure of announcing the winners from pastry week! They are: Chris for his gorgeous flaounas with food photography by his husband John (also if you don’t yet, follow him on instagram. It’s like a beautiful baking dream.); Camila for her adventurous vol au vents; and Hannah for her delightful Raspberry and Nectarine frangipane tart.
