Difficulty : medium
Price : average
Preparation : 1 hour
+ leave to stand for at least 4 hours
Cooking time : 25 mins
Prepare the feuillantine.
• Melt the chocolate in a bain marie.
• Whip the butter to obtain a creamy texture in your 18 cm basin.
• Add the praline and mix well.
• Pour in the melted chocolate and mix until you get a smooth, even texture.
• Crush up the brandy snaps and sprinkle them over the mixture.
• Mix gently with a spatula.
• Pour your mixture into a cake ring on a baking sheet.
• Store in the fridge for at least 1 hour.
Prepare the ganache.
• Boil the cream in the Affinity Saucepan. Remove from the heat as soon as it boils.
• Add the chocolate pieces and the sifted cocoa. Let the chocolate melt for 1 minute then mix.
• Add the butter in small pieces. Mix.
• Cover with film and put aside.
Prepare the mousse.
• Soak the gelatine sheet in cold water.
• Cut the passion fruit in half. Collect the pulp.
• Mix it and strain to collect the juice.
• Pour this juice, the egg and the brown sugar into a bain marie.
• Leave in the bain marie for 5 minutes while whisking.
• Melt your milk chocolate and add it to the previous mixture, as well as the drained gelatine sheet.
• Mix and set aside.
• When your mixture has cooled, whip the whipped cream.
• When the cream begins to thicken, add the mascarpone and continue to whisk until you obtain a firm whipped cream.
• Gently fold the whipped cream into the chocolate mixture using a spatula.
Move on to assembly.
• Put film on the bottom and sides of your charlotte mould.
• Arrange the sponge fingers all around the mould.
• Pour in the mousse, taking care not to leave any gaps between the mousse and the sponge fingers. Keep 2-3 tablespoons of mousse to one side.
• Place your feuillantine disc on top.
• Add the remainder of the mousse, making sure you cover the feuillantine well.
• Finish with a layer of sponge biscuits. Tamp down a bit.
• Store in the fridge for at least 2-3 hours.
• Take the charlotte out of the refrigerator, place it on your dish and pipe on the ganache using a vermicelli (grass) nozzle.
• Finish decorating with your chocolate eggs.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.