Charlotte Rousse (Russian Style): Recipe + 15 Step-by-Step Photos

Charlotte Russe pie isn't particularly popular in the CIS countries, and when we hear "charlotte," we immediately think of apple sponge cake. But this ancient recipe yields more than just a pie, but an exquisite dessert with a very delicate flavor and an intriguing design, so it's worth checking out.

Nutritional value per serving

223.7 kcal

Proteins: 7 g
Fats: 9.1 g
Carbohydrates: 32.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 6 hours
Time in the kitchen: 1 hour 30 minutes
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

This dessert's origins date back to 1802 in Paris. The famous French chef (who would later be called the founder of haute cuisine) prepared Charlotte Rousse for ladies of the court and kings, and later for Alexander I. Of course, over such a long period of time, the recipe has been modified numerous times, with new ingredients and modern techniques added. But the result is always an incredibly tender and moderately sweet delicacy. Today, we'll learn all the most important rules and tricks for preparing this dessert, as well as tips for giving it a special twist.

Recipe with step-by-step photos

Ingredients

Servings

Savoyardi

200 G

For the cream:

Cream 33%

250 ml
Milk

250 ml
Sugar

100 G
Instant gelatin

10 G
Water

30 ml
Egg yolk

2 pcs
Vanillin

1 pinch

For currant jelly:

Black currant

250 G
Water

80 ml
Large orange

1 pcs
Sugar

80 G
Gelatin

6 G

Preparation

Step 1

To prepare the cream, pour water over the gelatin, stir a little and leave to swell.

Step 2

Place the milk on the stove to heat. At the same time, heat a pan of water.This pan will serve us as a water bath.

Step 3

Separate the yolks from the whites and beat the yolks with regular and vanilla sugar. The result should be a lighter-colored mixture.

Step 4

Gradually pour the boiling milk into the yolks in a thin stream and stir constantly.

At this stage, you need to act carefully and slowly, otherwise the yolks may curdle.

Step 5

Place the mixture in a double boiler and reduce the heat to low. Stir the yolks and milk constantly until the cream thickens. Then turn off the heat, add the swollen gelatin, and mix thoroughly.

Gelatin will make the cream thicker, so it is better to undercook the cream than to overcook it.

Step 6

Next, prepare the pie pan: line the bottom with parchment paper and the sides with cling film. Next, trim the savoiardi to a uniform level and arrange the cookies, sugar-side out, around the sides of the pan, then use the remaining pieces to form the bottom.

Step 7

Whip the cream into a thick cream, and then add it to the custard cooled to 36 degrees.

Add the cream gradually, stirring quickly at first. This is to prevent the gelatin from forming lumps.

Step 8

Spread the cream into the prepared savoiardi mold, trying to smooth it out so it fills all the cracks.

We also form edges on the sides from the cream; this will allow the jelly to stay in place and not spread.

Place the mold in the refrigerator for about 1 hour.

Step 9

To prepare jelly, soak the gelatin in water again.

Step 10

Next, pour the currants into a saucepan, add 50 ml of water, and bring to a boil. Bring the berries to a boil and simmer for a few minutes.

Step 11

Squeeze the orange juice. If there are any seeds in the juice, strain it.

Step 12

Rub the berries through a sieve together with orange juice.

Step 13

Pour the prepared currant puree into a saucepan and place it on the heat, add sugar and stir thoroughly until completely dissolved.

When the puree temperature is 60-70 degrees, add gelatin and mix everything thoroughly.

Step 14

Let the jelly cool to room temperature, and then pour it on top of the charlotte.

Step 15

Let the pie cool for at least 3 hours, or preferably overnight. Then carefully remove it from the pan to reveal a delicious dessert.

Similar video recipe: Russian Charlotte Cake with Mascarpone

This video recipe is slightly different from the previous one and is more simplified. Its author has tested many different methods for preparing popular desserts and selected the best ones, so you don't even need to worry about the consistency and taste of the charlotte.

Although this recipe requires less time and effort, its taste remains as delicate and light as the one that once conquered everyone classic recipeWatch the video now and embark on new culinary adventures with the author!

Adviсe

If you want to get a special interesting taste Charlotte Rousset, then you can soak the savoiardi. The most common options for soaking are coffee and alcoholic beverages.
When using a double boiler, it is very important that the bottom of the bowl with the custard does not touch the water, but is heated only by the flow of steam.
It is best to use a springform pan to prepare this pie, as this will make it easier to remove the finished dessert.

Design and submission

Ribbons are often used when serving Charlotte Rousse. They are used to tie the finished cake, ensuring the savoiardi stay in place and making the cake look more festive.

Additionally, even if you made the charlotte with berry jelly on top, you can top it with fresh berries. This will add volume to the cake and make the dessert more unique.

Don't be afraid of complex recipes—the more challenges you conquer, the richer your culinary experience. And share your Russian Charlotte recipe successes in the comments.

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