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CHARLOTTE PRETTY STRAWBERRY PISTACHIO

A DELICIOUS RECIPE BOOK INSPIRED "Sweet, The Time" I HAVE MADE A SMALL MIXING BETWEEN THE STRAWBERRY AND CHARLOTTE, FOR THE GREATEST PLEASURE OF OUR TASTE BUDS!

Material:

- a metal ring with a diameter of 20 cm in height and 5

- A pocket and its 10mm socket

Ingredients:

1 large punnet of strawberries

Finger biscuits:

- 60g flour

- 60g cornflour

- 5 eggs

- 125g caster sugar

flavored syrup the Pink:

- 5 ounces of water

- 1 case of rosewater

- 62 g sugar

- 1 case of rose syrup

Pistachio Mousseline:

- 90 g butter

- 18 cup whole milk

-2 yolks

- 15g cornflour

- 60g pistachio paste

• Prepare the rose syrup:
  

In a saucepan , boil water, rosewater and sugar. Remove from heat and let cool.

• Prepare the biscuits:

- Prepare equipment: Prepare 3 plates covered with paper baking oven . On the first 2, draw a circle 19 cm in diameter. The third will be for individual biscuits around the charlotte. Prepare your handheld with a 10mm socket.

- Prepare the base: Sift flour and cornstarch. Separate the whites and yolks. In a large bowl, combine egg yolks and half the sugar until the bleach mixture. Beat the egg whites until stiff, stir in remaining sugar and continue whipping until stiff white and shiny. Add gently with a spatula, mix the whites and yellow sugar. Stir in flour rain gently until blended.

- Establishment Cookie: Fill your pocket and draw the 2 round biscuits very finely. With the remaining dough, arrange on the plate last twenty individual cookies about 2 cm by 6. Bake for 12 minutes the plates by inverting the top one with the lower mid-term and cool.

• Prepare the pistachio mousseline cream:
  

Let the butter soften.

In a saucepan, simmer milk. Beat yolks and sugar, add the cornstarch, then add half the hot milk, still beating. Transfer this mixture to the saucepan with remaining milk and stir until boiling and thickened mixture. Remove from heat, let cool ten minutes and add half the butter. Pour the cream into a bowl, cover with plastic wrap and reserve. When the cream is at room temperature, it only remains to relax the whisk and stir in remaining butter and pistachio paste.

• Mounting:

Divide the strawberries into 3 equal amounts. A third will be for the first layer, another third for the second (these expenses are cut into strips) and then the last third for decoration (these are cut in 2).
Check your hard biscuits fit into the mold, otherwise they must be detailed. Place 1 biscuit in the circle and then soak the syrup lightly brush. Arrange the ladyfingers on the towers above the cookie outside. Submit on the biscuit bottom, a thin layer of cream, then dispose of strawberry slices flat and cover lightly with cream. Then file another round of biscuit then repeat the operation, cream, fruit cream. Refrigerate at least 2 hours and garnish with remaining strawberries.

Bon appetite!