Charlotte au chocolat

Charlotte au chocolat

Auparavant cuite et réalisée à partir de pain de mie beurré ou de brioche, elle était cuite et dégustée chaude. Reprise par un pâtissier Français, il décide de remplacer la brioche par des biscuits à la cuillère et de la crème bavaroise.

Baptisée « Charlotte à la parisienne » puis « Charlotte russe », elle est dorénavant dégustée froide.

C’est la première fois depuis que je cuisine que je m’intéresse à ce dessert. Il n’est pas dans le top 10 des desserts préférés des Français mais il est très apprécié. Ce qui est vraiment intéressant avec ce dessert, ce sont les multiples déclinaisons qu’il offre. Au grés de vos envies et des saisons, vous pouvez tout associer.

Une fois n’est pas coutume, je continue dans la lancée des desserts à base de caramel beurre salé. Je ne le fait pas par hasard, je sais que tout le monde adore le caramel.

De la recette originale, j’ai diminué la quantité de beurre et choisit de reprendre la recette de mes biscuits à la cuillère tout en y incorporant du cacao amer pour le côté chocolat du biscuit.

C’est un dessert qui ne demande pas beaucoup de temps de préparation. Pour ceux qui le souhaitent, des biscuits à la cuillères industriels pourront faire l’affaire. Ce n’est pas l’idéal mais ça permet d’aller vite.

Il faut compter environ 1 heure si vous faites les biscuits à la cuillère sinon 35 minutes de préparation.

Ustensiles nécessaires pour cette recette :
→ 1 fouet
→ 1 grand bol pâtissier
→ 1 robot + fouet
→ 1 batteur électrique
→ 1 petite casserole
→ 1 cercle réglable (18 cm)
Ingrédients pour les biscuits à la cuillère :
→ 120gr de blanc d’œufs
→ 100gr de sucre semoule
→ 80gr de jaune d’œufs (4 œufs)
→ 100gr de farine T55 ou maïzena (Gluten Free)
→ 25 de caco amer en poudre
→ QS Sucre glace
Ingrédients pour le caramel beurre salé :
→ 200 g de sucre
→ 50 g d’eau (5cl)
→ 100 g de crème liquide entière (10cl)
→ 75 g de beurre salé (cristaux de sel)
Ingrédients pour la mousse au chocolat :
→ 140 g de beurre
→ 180 g de chocolat
→ 200 g de caramel beurre salé
→ 5 œufs
→ 45 g de sucre

Étapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparer tous vos ingrédients.

Etape 1 : Commencez par préparer les biscuits à la cuillère : 25 minutes
Je vous renvoi vers la recette des biscuits à la cuillère. Il suffit d’ajouter 25 g de cacao amer à la farine avant de l’incorporer à la préparation.

Etape 2 : Préparer le caramel beurre salé : 15 minutes
Je vous renvoi vers la recette de la babka caramel à la vanille et noix. Une préparation simple et rapide.
Réserver la caramel au frais le temps de la préparation de la mousse.

Etape 3 : Préparation de la mousse au chocolat : 20 minutes
Dans une petite casserole à fond épais, faire fondre le chocolat (180 g) avec le beurre (140 g). Réserver.

Dans un bol pâtissier, faire blanchir les jaunes d’œufs (5) avec le sucre (45 g) jusqu’à ce qu’ils deviennent mousseux. Si vous ne possédez pas de batteur électrique, faites-le manuellement avec un fouet.

Ajouter le chocolat fondu tiède (37 degré) aux jaunes d’œufs. Mélangez intimement au fouet.

Monter les blancs en neige fermes et ajoutez-les à la préparation. Faites-le délicatement avec une maryse pour ne pas faire retomber les blancs.

Etape 4 : Le montage

Je vous recommande de procéder au montage directement sur le support de présentation. Il n’y a pas de biscuit dans le fond, vous ne pourrez pas le déplacer.

  1. Commencez par chemiser le fond avec du cacao amer en poudre.
  2. Disposez les biscuits à la cuillère le long des parois du moule.
  3. Verser la moitié de la mousse au chocolat dans le fond du moule.
  4. Ajouter une couche généreuse de caramel beurre salé.
  5. Recouvrir avec quelques bandes de biscuits à la cuillère.
  6. Verser le reste de la mousse au chocolat puis lissez le dessus.
  7. Placez la charlotte au frais pendant 30 minutes avant de verser la seconde couche de caramel beurre salé afin de permettre à la mousse d’être ferme.
  8. Après 30 minutes au frais, verser une couche généreuse de caramel beurre salé.

Placez la charlotte au chocolat minimum 2 heures au frais avant de servir.


Informations utiles :
→ Je ne le mentionne pas dans le recette mais vous pouvez imbiber légèrement les biscuits à la cuillère avec un Espresso. J’ai essayé, lors de mon troisième essai, et je trouve que ça apporte une légère touche de café intéressante en bouche.
→ Si vous ne voulez pas vous lancez dans la confection de biscuits à la cuillère, n’hésitez pas à prendre des biscuits industriels de qualité.
→ La couche de biscuits intermédiaire n’est pas obligatoire si vous optez pour une charlotte moins haute. C’est d’ailleurs le cas sur la photo de présentation.
→ Pensez à bien lisser la seconde couche de mousse au chocolat afin d’obtenir un effet visuel du caramel bien lisse.
→ Pour le caramel beurre salé, j’ai volontairement choisi de le faire très clair pour contraster avec la couleur chocolat.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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  85. Grundsätzlich können Sie zwischen Weihnachtsbäumen entscheiden, die schon im Topf oder in der
    freien Natur auf einer Plantage gezüchtet wurden. Die Bäume aus freien Tannenbaumkulturen werden als Jungpflanzen ausgegraben und eingetopft.
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    ausbuddeln. Achten Sie beim Kauf auch auf die Nadelbaumart und den Zustand der Pflanze.

    Beschädigen Sie die Wurzeln, können Sie die Pflanze nicht wieder auspflanzen. Rotfichte,
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    immer beim Eintopfen beschädigt wird.

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