My first defeat was with the ladyfingers. Instead of saving the confectioner’s sugar to sprinkle on the piped fingers, I whisked both sugars with the egg whites and then folded in the yolks and flour. But I claim this as a victory since the ladyfingers survived and actually tasted yummy.
Without trouble, I whisked all the syrup ingredients together.
But the almond cream took a beating. Everything was going well at first. I softened the butter in the stand mixer and added the confectioner’s sugar, ground almonds and kirsch. But at this point, I forgot that I needed another ¾ cup of cream that was to be whisked to whipped cream status. Instead I proceeded to make the Chantilly cream and folded that in. So my almond cream had some extra vanilla and sweetness.
I admitted utter defeat when attempting to assemble this Malakoff. I dipped the cut ends of my less-than-perfect ladyfingers into the syrup and formed my weak fortress. I piped in my rogue almond cream (using a Ziploc bag and a fancy tip) and put it in the fridge where I hoped some magic would turn my unsightly Charlotte into a princess.
I surrender.
Recipe for Charlotte Malakoff (Almond Cream Charlotte)
Serves 6
3 eggs, separated
6 tablespoons granulated sugar
¾ cup cake flour, sifted
6 tablespoons confectioner’s sugar
Sugar Syrup
2 tablespoons cold water
2 tablespoons kirsch
2 tablespoons confectioner’s sugar
Almond Cream
¼ pound unsalted butter
½ cup confectioner’s sugar
4 oz finely ground almonds (about 1 cup)
3 tablespoons kirsch
¾ cup heavy cream
Chantilly Cream
¾ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner’s sugar
You can find the recipe for Charlotte Malakoff (Almond Cream Charlotte) in the book Le Cordon Bleu at Home.
Tasting Notes
A bit boozy, so next time I would half the kirsch or leave it out. This dessert is definitely best with fresh berries to cut the richness, but the ladyfingers are charming.
More Charlottes
• Whisk: Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)
• Whisk: Charlotte aux pommes, crème anglaise au Calvados (Apple Charlotte served with Calvados custard sauce)
• Tartelette: Strawberry Tartelette
• Bake or Break: Chocolate Charlotte
• Cannelle et Vanille: Summer Berry Charlotte
Links
Kitchen Simplicity: The Many Flavours of Whipped Cream
Next Time
Crème pâtissière (Pastry cream) in Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau) page 182
::Whisk Whenever::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
If you like this post, share it!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH1HtSYk_AmxGWL2n7QaJB45EiL-ktulGPJBYkCWClHplmU4U736RD997_iM_hS4LQOMO2hMLczNto-vHqmY6WH5FNKdfa6ZtjGwlwwmtg6NP6u0CtcCM7o6puto_wpaOxa5jDp6F71tE/s200/stumbleupon.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL23ib4MKez7OLZBE4S2pnokkz809GKucfUdGhn6XxLNs_IizKBdc3nMLGsHiX8h0znKzfnTzdgH-fBotNGLIgNlni_kqJ9VqwX67AQ33yfcVNJPbVqHr1eVA2jdHSn7qr9BdgHjkkIYWh/s200/delicious.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhmtRZqpw6VM-_2q1-ufWv3WeXI3bahHFEk4-Yjj7b2DvDecPH5r1ZT75f0GT7yaSjlCQCQgWNHqs7bw36forgY9-8SZhdqEPqUHaI2CJMfJw_D0ImJao-bLy-fIcM1v6kLEYWr9Ue1hU/s200/digg.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_IKi4lhf0V7Dcm4MA16zK1qGOex3veWuKWQo2Heq4ASSysGs_LNvgBFPntFPuflnpAr2sT6LVw9Ak5xEONy3FJBX1RvdeYfZoSRYxM7FyQq71v5JKjVPXozy88Cv8MMmV5QvRSHrjkCt/s200/google.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn9MhTbVWez65VthUGMiCjzbSDKyWY0g4x7t-5i2xG4qpwl0UD3LOTA_0fCsGdsCNoanwrAd3iIaaSUftq-sSbXVsy-tOzz4zeqS9iVeAogOg7DWAXhWimxya5RZ13QmAu5WQgk6OWAn_/s200/magnolia.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rEVPq1J_n8hIj3oFYH8kgbRqrP7804aXh6Wm_RHhIpmlrBpa26hF02Isd57gNo2hy2JlpDWg-IpWW1TckweIG51gIqBjY1AXoVDj6W9ZMgyvkJ7gt6ojYsOGg5TiYxJ4UfJ2ZV7MFqFm/s200/syn_slashdot.gif)
If you like this blog, you can subscribe and get updates automatically.
To see an index of recipes, click here.
To see a visual index of recipes, click here.
To see an index of Julia Child-inspired recipes, click here.
4 comments:
beautiful charlotte! I think this will be great served in glasses for party, too!
Not that the recipe doesn't look fantastic but where did you get the little metal cups with the heart-like handles??!
Love the crunch of the lady fingers with the softness of the cream -- thanks for the link to tips for whipped cream. Just what I needed!
what a lovely recipe
Post a Comment