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.
Recipe for Charlotte Malakoff (Almond Cream Charlotte)
3 eggs, separated
6 tablespoons granulated sugar
¾ cup cake flour, sifted
6 tablespoons confectioner’s sugar
2 tablespoons cold water
2 tablespoons kirsch
2 tablespoons confectioner’s sugar
¼ pound unsalted butter
½ cup confectioner’s sugar
4 oz finely ground almonds (about 1 cup)
3 tablespoons kirsch
¾ cup heavy 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.
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.
• 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
Kitchen Simplicity: The Many Flavours of Whipped Cream
Crème pâtissière (Pastry cream) in Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau) page 182
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.
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