Charlotte (dessert)

Charlotte with chocolate

Charlotte is the name for two different desserts , one warm and one cold. What they have in common is that both are prepared in a form that is lined with ladyfingers , biscuit slices or slices of white bread.

Warm Charlotte

Baked Charlotte is a variant of a pudding in its country of origin, England, and is the forerunner of the cold dessert. The best known is the apple charlotte. For this purpose, the form is lined with greased bread slices, boiled apples are placed on top and other bread slices or breadcrumbs on top . After baking, the charlotte is turned upside down and served warm.

Charlotte russe (around 1900)

The baked Charlotte was named after the wife of King George III of England . , Sophie Charlotte of Mecklenburg-Strelitz (1744-1818). The term Charlotte for this dish appears for the first time in English cookbooks at the end of the 18th century, and in French a few years later.

Cold Charlotte

The cold charlotte was probably created by the well-known French chef Marie-Antoine Carême in London at the beginning of the 19th century and is a modification of the older recipe of the warm fruit charlotte.

Charlotte Russe

Carême called his dessert Charlotte à la Parisienne ; it was later called Charlotte russe in France and is known internationally by this name.

For this dessert, a mold lined with ladyfingers or biscuits is traditionally filled with a mixture of whipped cream and Bavarian cream . The Charlotte is then cooled until it is firm. Turn it out before serving. There are now numerous recipe variants of the cold Charlotte with their own nicknames, some with fruit puree, jelly, ice cream or alcohol.

Piece of a charlotte with fruit

Charlotte Malakoff

One variant is the Charlotte Malakoff with almond cream. It was named in honor of the French Marshal Aimable Pélissier , who was nicknamed Duc de Malakoff after the successful storming of the Russian fortress Malakov in 1855 . In Austria, a variant of this dessert, which, unlike a Charlotte, is not overturned, is known as the Malakoff cake .

Charlotte Pompadour

is the name of a strawberry charlotte , which is made from slices of roulade sponge cake with strawberry jam. A dome shape is lined with the biscuit roll pieces and filled with Bavarian cream, then covered with biscuit base. The cold, cut-resistant Charlotte is thrown onto a chilled surface and then garnished with strawberries, incendiary ornaments and mint.

Charlotte à la Chantilly

For this charlotte, a dome shape is laid out with ladyfingers and a Crème Chantilly filled with crushed dried fruit. To serve, the charlotte is turned upside down and framed with sugared or fresh fruit (strawberries, raspberries).

swell

Alan Davidson: The Oxford Companion to Food , 2nd. ed. Oxford 2006, article Charlotte , p. 159
Herings Lexikon der Küche, 23rd edition 2001, article Charlotte
F. Jürgen Herrmann, Thea and Dieter Nothnagel: Textbook for cooks - specialist levels ; 2nd, revised edition; Verlag Handwerk und Technik, Hamburg; P. 329

Individual evidence

^ The Library of Congress: The pride of the household; the bakers' complete management . [np], 1900, p. 134–135 ( archive.org [accessed June 3, 2019]).
↑ ^a ^b The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931362-4 ( google.de [accessed June 4, 2019]).
^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed June 4, 2019]).

[1] The Library of Congress: The pride of the household; the bakers' complete management . [np], 1900, p. 134–135 ( archive.org [accessed June 3, 2019]).

[:0-2] The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931362-4 ( google.de [accessed June 4, 2019]).

[3] New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed June 4, 2019]).