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 Strawberry and Vanilla Charlottes

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Astraea

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Registration date : 2007-08-11

PostSubject: Strawberry and Vanilla Charlottes   Sun Aug 26, 2012 1:40 am

http://www.tarteletteblog.com/2009/04/recipe-strawberry-charlottes.html

Strawberries and Vanilla Charlottes Recipe:
Makes 4 to 6
Note: for this recipe I used cake that I had already baked just to eat as is, that's why it's made only for 4 to 6 cakes. Angel food cake gets its name from the quantity of egg whites used. Homemade beats store bough, hands down and it makes a lot to share with friends. Freeze the yolks for a later use or make custards, puddings, ice creams, creme brulee, etc...You can use pound cake, yogurt cake, day old bread, like an uncut loaf of pullman bread, etc...Since I was talking about leftovers, I still felt it was courtesy to give the recipe for angel food cake.

For the Angel Food Cake:
18 egg whites
1 pinch salt
1 1/2 (300gr)cups sugar
1 cup (140gr)cake flour, unsifted
1/2 cup (60gr)confectioners' sugar, unsifted
1 teaspoon lemon zest

For the Pastry Cream:
vanilla bean
1 cup (250ml) whole milk
1 egg + 1 egg yolk
2 tablespoons (25gr) sugar
2 tablespoons (16gr) cornstarch

1/2 pound to 1 pound (250gr to 500gr) strawberries, hulled and thinly sliced
Powdered sugar

Make the cake: preheat oven to 350F and position a rack in the middle.
Sift together the cake flour and confectioners sugar together. Reserve.
In an stand mixer fitted with the whisk attachment (or with hand held beaters), whip egg whites with a pinch of salt until foamy (think cotton candy). Gradually add sugar while beating, and continue to beat until very stiff (think shaving cream).
Carefully fold the egg whites into the reserved flour mixture along with the lemon zest. Pour into a 10 inch tube pan lightly spray with cooking spray.
Bake for 45 minutes. Remove it from the oven and invert the pan and set it over a longneck bottle (water or wine). It is necessary to invert the pan when making angel food cake because while it cools, the weight of the cake is enough to collapse it if you let it sit on the counter top. Upside-down, the weight of the cake will keep the cake tall. Release the cake from the pan when it is completely cooled. Cut four to six 2-inches thick slices. Place a 3-inch cookie cutter on a slice of bread, insert and run a knife around the cutter to form one cake base. Hollow out each cake with a spoon or melon baler. Repeat for the other slices. Place the powdered sugar on a large plate and roll the cakes in it. Reserve.

Make the pastry cream: on a flat surface, cut the vanilla bean in half lengthwise and scrape the seeds from the pod.
In a medium saucepan, combine the milk and vanilla bean seeds and pods over medium high heat. Bring the mixture to a simmer.
In the meantime, whisk together the egg and the egg yolk with the sugar and cornstarch.
Once the milk mixture is hot, remove the pod and slowly pour it over the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan over medium low and cook whisking constantly until the mixture thickens to a thick pudding like consistency. Transfer to a container. Place a piece of plastic wrap over the cream to prevent a skin from forming and let cool completely before using. Fill the cavities of each reserved cake. Decorate with the strawberry slices.
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