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Cuisine d'Aubéry
The food blog of FX
Dessert Layer Cake

https://cuisinedaubery.com/recipe/french-charlotte/

French Mango Coconut Charlotte

Sunday June 19, 2016
2 comments Share:
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A classic French layer cake called Charlotte, with an exotic twist, with Mango fruit and Coconut mousse

FX (François-xavier)

About this recipe

A beautiful French Cake called "Charlotte"

French Mango Coconut Charlotte

Traditionally, this French Charlotte is made with pears, but I find that my version with coconut and mangoes more modern and more delicious

French Mango Coconut Charlotte

The combination mango and coconut works every time I bring this pastry to a party!

French Mango Coconut Charlotte

Origin of the recipe

French Mango Coconut Charlotte

Agenda

French Mango Coconut Charlotte

Print Recipe, with photos Print Recipe, no photos
Servings: 10 Preparation Time: 3 H Cooking Time: 15 Minutes Ready in: 4 H Skill: Experienced Level Cuisine: French Cuisine Courses: Dessert, Layer Cake, 
Ladyfingers Mango Coconut mousse Coconut
 4
Ingredients
  • For a cake, 8.26" (or 8 17/64" or 21 cm) in diameter

  •   A Laydfinger Dough. The recipe is HERE
  •   
  • Mango Jelly
  •   2 ⅓ Cups Mangoes (400 grams)
  •   4 Gelatin Sheets
  •   3 Tablespoons Sugar (40 grams)
  • Decoration
  •   some Mangoes
  •   


  • For a cake, 7.08" (or 7 3/32" or 18 cm) in diameter

  •   A Laydfinger Dough. The recipe is HERE
  •   
  • Mango Jelly
  •   1 ¾ Cup Mangoes (293.8 grams)
  •   2.9 Gelatin Sheets
  •   2 Tablespoons Sugar (29.3 grams)
  • Decoration
  •   some Mangoes
  •   


  • For a cake, 5.9" (or 5 29/32" or 15 cm) in diameter

  •   A Laydfinger Dough. The recipe is HERE
  •   
  • Mango Jelly
  •   1 ¼ Cup Mangoes (204 grams)
  •   2 Gelatin Sheets
  •   1 Tablespoon Sugar (20.4 grams)
  • Decoration
  •   some Mangoes
  •   

  • You will need...
    Italian Ladyfingers Pavesini
    Gelatin Sheets
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Tart Ring 7.1″
    Sifter for Baking
    Flour Sifter
    9 inch Pastry Ring, deep
    Adjustable Cake Mold 6 to 12 inch
    Transparent Acetate Roll
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Wilton Offset Spatula
    Round Cooling Rack
    Nonstick Cooling Rack
    Gum Paste
    Satin Ice White Fondant
    Steps


    The Mango Jelly

    1. Bloom the Gelatin (4 Gelatin Sheets) in cold water for 2 minutes while keeping the saucepan on low heat

    2.  Cook on medium heat the diced Mangoes (2 ⅓ Cups or 400 g). I recommend canned mangoes

    3. Add in the Sugar (3 Tablespoons or 40 g)

    4. After cooking 2 minutes, blend into a puree

    5. Add the Gelatin (4 Gelatin Sheets) and stir

    6. You may either use a pastry ring with a plastic wrap, or use a silicone mold

    7.  Pour in the jelly and place into the freezer for at least 2 hours until hard

    French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte

    Gelatin SheetsImmersion Multi-Purpose Hand Blender Immersion Hand Blender BamixTart Ring 7.1″


    Ladyfingers

    8. To make the ladyfingers, follow these instructions

    9. You need to make the ladyfingers for the side and a circle for the bottom

    French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte

    10. Sprinkle with icing sugar, and bake

    French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte

    Sifter for BakingFlour Sifter


    La Mousse Coco

    Continue by making the Coconut Mousse, HERE

    French Mango Coconut Charlotte

    Montage

    11. Use a pastry ring, that needs to be tall (3.14" (or 3 5/32" or 8 cm))

    French Mango Coconut Charlotte

    9 inch Pastry Ring, deepAdjustable Cake Mold 6 to 12 inch

    12. I am also using an "acetate film", a transparent film that makes it easier to remove the ring

    French Mango Coconut Charlotte

    Transparent Acetate Roll

    13. Soak the ladyfingers with mango juice (from the can)

    French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    14. Pour some Coconut mousse

    15. Take the mango jelly out of the freezer, remove from the mold

    16. Insert the frozen jelly inside the mousse

    French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte

    17. Add more mousse

    18.  Place in the fridge for at least 4 hours

    French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte French Mango Coconut Charlotte

    Wilton Offset Spatula


    Finition

    19. 4 hours later, take the cake out of the fridge

    20. Place the Mangoes slices on a rack so most of the can juice drains

    French Mango Coconut Charlotte French Mango Coconut Charlotte

    Round Cooling RackNonstick Cooling Rack

    21. Place the sliced Mangoes (I recommend canned mangoes)

    French Mango Coconut Charlotte French Mango Coconut Charlotte

    Decoration

    You may decorate with gumpaste flowers

    French Mango Coconut Charlotte

    Gum PasteSatin Ice White Fondant

    You may also use a ribbon to decorate

    French Mango Coconut Charlotte
    Result

    Place in the fridge for at least 2 hours before serving

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Ladyfingers Mango Coconut mousse Coconut
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    2 comments Share:
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    The other recipes for Layer Cakes

    Berries Pavlova, Lime Cream and French Meringue

    Pavlova Bûche

    The Love Napoleon Cake (millefeuille)

    The Apricot Mousse Cakes

    The Easy 10 Minute Classic Tiramisu Recipe

    Christophe Felder’s Strawberry Tiramisu


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    2 comments

    Ilyas (http://Chef) Sunday October 1, 2017

    Thanks very much like

    FX (François-xavier) Tuesday October 3, 2017

    You're welcome

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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