Mini Strawberry Charlotte

Name: Mini Strawberry Charlotte
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Egg yolk; 2 pcs Egg white; 40g Caster sugar (cake body); Some Strawberry; 20 Caster sugar (strawberry mousse); 150 Light cream

by Love tomato love life

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Fresh strawberry puree and whipped cream are used as the inset, and a few large strawberries are added to the top. The fragrant finger biscuits surround the side. It is also a small dessert that is very simple to make. It is really good-looking and delicious. A strawberry Charlotte mousse, with patience and meticulousness, the chic and sweetness of French desserts amazes the vision and taste buds.

Ingredients

Mini Strawberry Charlotte

1. Whisk egg yolks and 1/3 of the fine sugar until saccharification.

2. Add the egg whites to the remaining caster sugar in three portions, and beat until dry and foamy.

3. Pour the egg yolks into the egg whites and stir evenly with a spatula.

4. Sift in the low-gluten flour by sifting, and then sift again each time until the low-gluten flour is sifted.

5. On a baking tray lined with greased paper, squeeze out a few finger biscuits with your finger biscuit mouth.

6. As well as two round pieces, sift the powdered sugar on the fingerbread, and sift again after two minutes.

7. Put it in a preheated 180 degree oven, middle level, and bake for 10 minutes.

8. Whip the whipped cream with caster sugar.

9. Puree more than half of the strawberries and save a few whole strawberries for decoration.

10. Mix well with cream.

11. The mold is wrapped with a layer of tin foil, the finger cakes are cut to an appropriate size, and they are spread around the mold, and the cut discs are cut into a circle and placed in the mold.