Charlotte Montreuil

The name for this dessert comes from the peaches of Montreuil, a Parisian orchard with a great reputation.  To serve 6 (use a 6 inch charlotte mold or soufflé dish).

1 pkg of sponge fingers or lady fingers
1 envelope of gelatine
1-1/4 cups of milk
3 egg yolks
2 Tbsp of sugar
1 tsp of vanilla
2/3 cup of peach purée
2 tsp of maraschino or other liqueur
1 cup of whipping cream
1 peach thinly sliced

To finish:

A few peach slices
1/2 cup of heavy cream

  • Cut off 1/2 inch from one end of the sponge fingers.
  • Line the mold with the sugared side of the fingers against the mold and the cut end on the base.
  • Soak the gelatine in 1/4 cup of cold water.
  • Warm the milk in a small saucepan.
  • Put the egg yolks, sugar and vanilla extract in a bowl of a mixer and beat until thick and pale yellow.
  • Pour on the milk, mix well and return to a clean saucepan.
  • Stir over a gentle heat, without boiling, until the custard thickens.
  • This is an english cream – a base for most bavarois and charlottes.
  • Stir the gelatine in the custard, strain into a clean bowl and add the peach purée.
  • Cool, stirring occasionally.
  • When the custard is almost set, fold in the lightly whipped cream.
  • Put half the mixture in the prepared charlotte and let set in refrigerator.
  • Cover this layer with the thinly sliced peaches and then pour the remaining custard.
  • Allow to set overnight.
  • To unmold set the charlotte pan in hot water for a few seconds.
  • Whisk the ½ cup of cream until stiff, place in a pastry bag with a small rosette tube and pipe cream around the edges.
  • Set the peach slices on top.

Charlotte au whisky

This charlotte should be prepared the day before it is served.

2 envelopes of gelatine
1/2 cup of cold water
1/2 cup of boiling water
6 eggs separated
8 Tbsp of whiskey (small ½ cup)
1 cup of sugar
1 tsp of lemon juice
1 pint of whipping cream
3 pkg. of lady fingers, split

  • Soak gelatine in cold water for a few minutes, add boiling water and dissolve.
  • Beat egg yolks until thick and pale yellow (about 3 minutes).
  • Add whiskey very slowly.
  • Beat in the sugar and add lemon juice.
  • Stir in the gelatine and chill a short time (until it barely starts to set).
  • Whip the cream and fold it in the egg mixture.
  • Beat the egg whites to the soft peak stage and fold it in also.
  • Line the side and bottom of a 12″ spring pan with split lady fingers.
  • Pour the whiskey mixture in it and cover the top with lady fingers.
  • Chill in refrigerator overnight.
  • Powder the top with confectioner’s sugar and unmold before serving.

You can make a lemon charlotte by replacing the whisky with 9 Tbsp of fresh lemon juice (about 2 lemons), and just 1½ cups of cream instead of a pint.  Use a 10” spring pan.

Bavarois Rubanne

The challenge in this recipe is the crème anglaise: a mixture of milk and egg yolks that has to be cooked without coming close to the boiling point, otherwise it curdles. If this happens you can save the day by putting the mixture in the food processor with the metal blade for a good minute.

2 cups of milk & 1 tsp of vanilla
4 egg yolks
1/3 cup of sugar
2 envelopes of gelatin softened in 1/4 cup of water
1 Tbsp instant coffee
2 squares semisweet chocolate, chopped
1 pint of cream whipped with 4 Tbsp of confectioners’ sugar

  • Scald the milk and vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light, gradually add the hot milk to this mixture.
  • Pour back into casserole and cook over medium heat, stir constantly until it coats the spoon.
  • Remove from heat and add the gelatine.
  • Divide mixture among three large bowls.
  • Add the instant coffee to one bowl, chocolate to the other.
  • Whip the cream and add the confectioner’ sugar.
  • When the mixture in the bowls is cool and the gelatine starts to set, add the whipping cream equally among the three bowls.
  • Rinse a 4 cups mold with cold water. Don’t dry it – it will help to unmold the bavarois.
  • Layer the different mixture into the mold (coffee, vanilla, chocolate).
  • Put the mold into the refrigerator to set each layer before adding the next.
  • Chill thoroughly overnight and unmold.
  • Decorate with some whipping cream.
  • Set the whole mold for a few seconds in hot water.
  • Put a dish on top of the mold and turn over.
  • The bavarois slides down easily.
  • If not, repeat the process or put a hot towel over the mold.

Bavarois Nutella

Serves 10 to 12 people.

A cooked custard, well dissolved gelatin, properly whipped cream, good flavoring and then the right blending of one element into the other at the right time are a requisite for this dessert. A true Bavarian cream will also have beaten egg whites.

2 cups of milk
4 egg yolks
vanilla (1 tsp or 1 bean)
1/3 cup of sugar
2 envelopes of gelatine softened in 1/4 cup of water
1/2 cup of nutella
1 pint of cream whipped with 4 Tbsp of confectioner’s sugar

  • Scald the milk with the vanilla bean (or add the vanilla extract after scalding the milk)
  • In a medium bowl, beat the egg yolks and sugar until it becomes light yellow.
  • Slowly add the hot milk to this mixture.
  • Pour back into the casserole and cook slowly over medium heat until it coats the spoon.
  • Do not overheat or it will curdle.
  • This is a crème anglaise.
  • Remove from heat and add the gelatine.
  • Add the Nutella.
  • Strain and let cool in refrigerator but fold frequently while mixture is cooling.
  • Whip the cream and add to the cooled mixture before it sets.
  • Rinse a 4 cup mold with cold water and put in the mixture.
  • Put in refrigerator and let cool thoroughly before unmolding.
  • Decorate with some whipping cream (whip 1/4 cup of cream and put it in a pastry bag with a star nozzle).

A sauce made with 1/2 cup of Nutella and 1/2 cup of warm cream or milk can be spread on each plate before serving a slice of Bavarois on top of it.

Bavarois au cafe

2 cups of milk & 1 tsp of vanilla
4 egg yolks
1/3 cup of sugar
2 envelopes of gelatin softened in 1/4 cup of water
3 tsp instant coffee & 1 sugar dissolved in 1/4 cup water
1 pint of cream whipped with 4 Tbsp confectioners’ sugar 

  • Scald the milk and vanilla
  • In a medium bowl, beat the egg yolks and sugar until light, gradually add the hot milk to this mixture
  • Pour back into casserole and cook over medium heat, stir constantly until it coats the spoon.
  • Remove from heat and add the gelatine.
  • Add the instant coffee.
  • Fold in the whipping cream gently.
  • Rinse a 4 cup mold with cold water and put in the mixture.
  • Put the mold into the refrigerator and chill thoroughly before unmolding.
  • Decorate with some whipping cream.

Bavarois à l’orange

A flavorful, light, creamy and sinful dessert made with a crême anglaise, gelatine, beaten egg whites, and cream.

For 8 to 10 people (use an 8 cups cylindrical mold).

2 large oranges
1 good 1/2 cup of strained orange juice
1-1/2 Tbsp of gelatine
7 egg yolks
1 cup of sugar
2 tsp of cornstarch
1-1/2 cups of milk
 5 egg whites & pinch of salt
1 Tbsp of sugar
 1/2 cup of whipping cream
2 Tbsp of orange liqueur like Cointreau or Grand Marnier
Peeled orange segments sprinkled with orange liqueur and sugar

  • Grate the skins of the oranges (only the orange part) into a mixing bowl.
  • Squeeze the juice of the oranges into a measuring cup.
  • Sprinkle the gelatine on top.
  • Separate 7 eggs.
  • Put away 2 of the egg whites. Reserve the others.
  • Boil the milk.
  • In the meantime add the egg yolks to the mixing bowl with the grated orange skins.
  • Gradually beat in the sugar and continue beating until it forms the ribbon (pale yellow).
  • Beat in the cornstarch.
  • Beat the milk in slowly.
  • Pour into a saucepan and set over moderate heat.
  • Stir with a wooden spoon until custard is thick enough to coat the spoon.
  • Be careful not to boil. Remove from the heat and add the orange and gelatine mixture. Mix well.
  • Put the mixture into a large bowl.
  • Beat the egg whites with the salt until soft peaks are formed.
  • Sprinkle on the sugar and beat until stiff peaks are formed.
  • With a spatula fold the egg whites into the warm custard.
  • Set over ice.
  • Fold delicately with the spatula while the mixture is cooling.
  • Beat the chilled whipping cream and fold in the mixture.
  • Add the orange liqueur.
  • Rinse mold in cold water and shake out excess.
  • Put the bavarian cream into it and set for at least 3 or 4 hours.
  • Unmold and decorate with the orange segments.