Chocolate Charlotte with Mango Crémeux #shorts #cake #youtubeshorts

By Bruno Albouze

Ingredients

Instructions

1. Chocolate jelly: soak gelatin in cold water 10 minutes, drain. Warm water, sugar and cream, whisk in sifted cocoa without making too many bubbles, boil, then cook 3 minutes over medium-low. Off heat, stir in the gelatin until dissolved. Sieve, cool to room temperature, cover and refrigerate overnight. Reheat to 64°F (17–18°C) before use.
2. Mango crémeux: soak gelatin in cold water and drain. Warm the mango puree. Beat yolks, whole eggs and 70 g sugar, pour into the warm puree, return to the pan and cook on medium, stirring, until just about to boil. Off heat, add gelatin and cold cubed butter and blend smooth with an immersion blender.
3. Fill a tart ring about 1 inch (2.5 cm) narrower than the cake ring, sealed with moistened plastic wrap, two-thirds full with the crémeux. Add diced apricots or frozen raspberry pieces, then freeze overnight.
4. Chocolate ladyfingers: pipe 3 rows of 8 ladyfingers spaced about 1 inch (2.5 cm) apart, and make 3 sponge disks from the remaining batter. Bake the ladyfingers and disks 10–12 minutes until set, then cool.
5. Mousse: soak gelatin in cold water, drain. Melt the chocolate over a bain-marie without overheating. Beat egg whites with cream of tartar or lemon juice and a third of the sugar until foamy. Warm the cream to 122°F (50°C), dissolve the gelatin in it, and pour over the chocolate to make a smooth ganache. Whip the whites with the remaining sugar to stiff peaks. Whisk one-third of the meringue into t
6. Assembly: place the acetate collar in the cake ring on a board with the first sponge disk. Spread mousse to the edges, add the second sponge and some mousse, then the frozen crémeux. Cover with mousse, press the third sponge on top, cover with more mousse and level. Freeze overnight.
7. Unmould: warm the ring with your hands or a hair dryer, lift off the ring and acetate, and keep the cake frozen. Trim the ladyfinger base flush with the board, flip the cake, peel off the parchment, and set the ladyfingers upside down. Lightly moisten each one, then dress the frozen cake with them. Thaw overnight in the fridge.
8. Shape a 12 cm disk of mango brunoise in the centre using a 12 cm tart ring, then remove the ring. Pour the chocolate jelly over the mousse so it drips between the ladyfingers, and refrigerate up to 3 days.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggCreamHeavy creamChocolateMangoApricot