07/12/2024Pastries - Basic recipes - Desserts
Vegan Strawberry Charlotte
Servings
8
Ingredients
Cups
Ladyfingers
- -chickpea juice 180 (mL)
- -sugar 150 (g)
- -cream of tartar 1 (tsp)
- -all-purpose flour 150 (g)
- -cornstarch 150 (g)
- -baking powder 1 (tsp)
- -vanilla extract 1 (tsp)
- -neutral oil 40 (mL)
- -icing sugar 2 (tbsp)
Whipped cream
- -soy milk 300 (mL)
- -deodorized coconut oil 270 (g)
- -icing sugar 2 (tbsp)
Pastry cream
- -plant-based milk 250 (mL)
- -plant-based margarine 80 (g)
- -sugar 2 (tbsp)
- -cornstarch 2 (tbsp)
- -orange blossom water 2 (tbsp)
- -strawberries 600 (g)
- -plant-based milk 250 (mL)
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Steps
- The day before, or 5-6 hours in advance, prepare the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
- Prepare the pastry cream: in a saucepan, whisk together the sugar and starch. Add the plant-based milk and orange blossom water. Whisk again. Finally, add the margarine. Place the saucepan over high heat and cook the cream while whisking. When it comes to a boil, it will thicken. It's important to keep whisking all the time! Remove the cream from the heat and refrigerate.
- Prepare the ladyfingers: Using an electric mixer, start whipping the aquafaba until it becomes completely white. Add the cream of tartar and sugar, then continue whipping until you have stiff peaks. Gently fold in the oil and vanilla into the whipped aquafaba using a spatula.
- Sift the flour, starch, and baking powder together. Add them to the previous mixture. Gently fold everything together with a spatula.
- Using a piping bag, pipe the ladyfingers onto a baking sheet lined with parchment paper, in a cartouche shape. Also pipe 2 circles slightly smaller than the size of your cake ring or charlotte mold (here a 20 cm cake ring, so two circles of biscuit 16 cm in diameter). Sprinkle with sugar and powdered sugar. Bake for 15 minutes at 180°C (350°F).
- Finish the princess cream: using an electric mixer, whip the cream until it is firm and fluffy. Add the powdered sugar and gently mix. Then add the pastry cream and fold in gently with a spatula. The cream is ready.
- Hull the strawberries and cut them in half.
- Pour the remaining plant-based milk into a plate and soak the two biscuit rounds in it.
- In your cake ring: arrange the biscuits around the sides. Then place a first layer of soaked biscuit at the bottom. Fill with a small layer of princess cream and half of the strawberries. Add a bit more cream to cover the strawberries. Next, place the second soaked biscuit layer on top. Add a bit more cream, the remaining strawberries, and a spoonful of cream to smooth everything out. Decorate with the remaining strawberries.
NotesThe cake can be enjoyed right away, or after a night in the fridge!
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Vegan Strawberry Charlotte
For: 8 serv.Difficulty: MediumPreparation: 30 minCooking: 15 minFridge: 6h00
Ingredients
Ladyfingers
- -chickpea juice 180 (mL)
- -sugar 150 (g)
- -cream of tartar 1 (tsp)
- -all-purpose flour 150 (g)
- -cornstarch 150 (g)
- -baking powder 1 (tsp)
- -vanilla extract 1 (tsp)
- -neutral oil 40 (mL)
- -icing sugar 2 (tbsp)
Whipped cream
- -soy milk 300 (mL)
- -deodorized coconut oil 270 (g)
- -icing sugar 2 (tbsp)
Pastry cream
- -plant-based milk 250 (mL)
- -plant-based margarine 80 (g)
- -sugar 2 (tbsp)
- -cornstarch 2 (tbsp)
- -orange blossom water 2 (tbsp)
- -strawberries 600 (g)
- -plant-based milk 250 (mL)
Steps
Steps
- The day before, or 5-6 hours in advance, prepare the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
- Prepare the pastry cream: in a saucepan, whisk together the sugar and starch. Add the plant-based milk and orange blossom water. Whisk again. Finally, add the margarine. Place the saucepan over high heat and cook the cream while whisking. When it comes to a boil, it will thicken. It's important to keep whisking all the time! Remove the cream from the heat and refrigerate.
- Prepare the ladyfingers: Using an electric mixer, start whipping the aquafaba until it becomes completely white. Add the cream of tartar and sugar, then continue whipping until you have stiff peaks. Gently fold in the oil and vanilla into the whipped aquafaba using a spatula.
- Sift the flour, starch, and baking powder together. Add them to the previous mixture. Gently fold everything together with a spatula.
- Using a piping bag, pipe the ladyfingers onto a baking sheet lined with parchment paper, in a cartouche shape. Also pipe 2 circles slightly smaller than the size of your cake ring or charlotte mold (here a 20 cm cake ring, so two circles of biscuit 16 cm in diameter). Sprinkle with sugar and powdered sugar. Bake for 15 minutes at 180°C (350°F).
- Finish the princess cream: using an electric mixer, whip the cream until it is firm and fluffy. Add the powdered sugar and gently mix. Then add the pastry cream and fold in gently with a spatula. The cream is ready.
- Hull the strawberries and cut them in half.
- Pour the remaining plant-based milk into a plate and soak the two biscuit rounds in it.
- In your cake ring: arrange the biscuits around the sides. Then place a first layer of soaked biscuit at the bottom. Fill with a small layer of princess cream and half of the strawberries. Add a bit more cream to cover the strawberries. Next, place the second soaked biscuit layer on top. Add a bit more cream, the remaining strawberries, and a spoonful of cream to smooth everything out. Decorate with the remaining strawberries.
NotesThe cake can be enjoyed right away, or after a night in the fridge!