[Tomato Recipe] Mini Strawberry Charlotte—Strawberry Feast, a double enjoyment of sight and taste

Overview

Fresh strawberry puree and whipped cream are used as the filling, and a few large strawberries are added to the top, and the fragrant finger biscuits surround it. It is a small dessert that is very simple to make. It is really both beautiful and delicious. Make a strawberry Charlotte mousse, and use patience and meticulousness to make the unique sweetness of French desserts stunning your eyes and taste buds.

Tags

• baking
• egg yolk
• low gluten flour
• strawberry
• whipping cream
• fine sugar
• protein

Ingredients

Steps

1. 1 Beat egg yolks with 1/3 of the caster sugar until sugary.

   

2. 2 Add the remaining caster sugar to the egg whites in three batches and beat until dry peaks form.

   

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

   

4. 4 Sift in the low-gluten flour in batches, mixing well each time and then sifting the next until all the low-gluten flour is sifted.

   

5. 5 On a baking sheet lined with greaseproof paper, use the finger cookie nozzle to pipe out some finger cakes.

   

6. 6 As well as two discs, sift powdered sugar on the finger cakes and sift again after two minutes.

   

7. 7 Place in a preheated 180 degree oven on the middle rack and bake for 10 minutes.

   

8. 8 Beat the light cream with caster sugar.

   

9. 9 Then puree more than half of the strawberries, leaving a few whole strawberries for decoration.

   

10. 10 Mix well with cream.

    

11. 11 Wrap the mold with a layer of tin foil, cut the finger cakes to appropriate sizes, and spread them around the mold. Cut the discs into circles and spread them into the mold.

    

12. 12 Pour in the mousse and spread another layer of cake slices.

    

13. 13 Finally, add a layer of mousse, spread strawberries, and decorate with a ribbon.