Red Fruit Charlotte by Aurelien Decaix | Pastry Arts
Red Fruit Charlotte is a pastry that visually represented a large piece of candy. It is a combination of tonka bean and red fruits.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Cooking tools:
- Stand mixer
- Silicone baking mat
- Candy mold
- Cake pan
- Fine-mesh sieve
- Sifter
- Pastry brush
- Cookie cutter
- Cooling rack
- Kitchen scale
- Grater
- Oven
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Spoon
Ingredients
- g frozen red fruit mix
- 95 g granulated sugar, divided
- 2 g pectin NH
- 28 g gelatin mass (4 g gelatin powder plus 24 g water)
- 200 g simple syrup, cold
- 75 g blueberry water, cold
- 10 g lime juice, cold
- 500 g neutral glaze
- 30 g strawberry purée
- Pink chocolate ring garnish
- Fresh red fruits (raspberries, strawberries, red currants)
- Gold leaf
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