Chestnut Charlotte
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Chestnut Charlotte
Last updated 6/12/2012 1:13:21 AM. Recipe ID 41747. Report a problem with this recipe.
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      Title: Chestnut charlotte
 Categories: None
      Yield: 8 Servings
     12 oz Ladyfingers [also known as
           -sponge fingers]
     20 oz Creme fraiche
     14 oz Marrons glaces
      1    Wineglassful rum
      1    Glass water
      4 oz Sugar
  Soak the ladyfingers in a mixture of equal parts rum and water.
  Line the bottom and sides of a charlotte mold with the biscuits. Whip
  the creme fraiche with the sugar until stiff. Add the crumbled [but
  not crushed] marrons glaces to two-thirds of the whipped cream
  [reserving the last third: translator's insertion]. Place successive
  layers of chestnut cream and soaked ladyfingers in the mold: a layer
  of chestnut cream, a layer of ladyfingers, a layer of chestnut cream.
  End with a layer of ladyfingers. Refrigerate overnight. Unmold before
  serving and cover with the reserved cream.
  (1) Ladyfingers or sponge fingers can be bought under that name, but
  Julia Child recommends that they be homemade for use in a charlotte.
  A recipe has already been posted I believe, or one is found in her
  book "The French Chef".
  (2) In JC's recipe for an almond chocolate charlotte, she recommends
  lining the mold with waxed paper before putting in the ladyfingers.
  Then the top of the filled mold is covered with waxed paper, a
  saucer, and weighted down.

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Recipe ID 41747 (Apr 03, 2005)

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