Charlotte de Pommes, Emile Giret
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Method
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- Prepare the Charlotte as directed above, but in a shallow mould.
- When it is moulded on the dish, completely cover it with an even coat, half inch thick, of very firm “pastry cream” (No.
- 2401), and take care not to spoil the shape of the Charlotte.
- Sprinkle the cream copiously with icing sugar;
- then, with a red-hot iron, criss-cross the Charlotte regularly all round;
- pressing the iron upon the sugar-sprinkled cream.
- Surround the base of the Charlotte with a row of beads made by means of the piping-bag, from the same cream as that already used.