Comments on: Comment tu t’appelles ? Moi ? Charlotte – What Is Your Name? Me? Charlotte

By: Mold Preparers Blog » Blog Archive » Quick scan of the net - mold preparer

Wed, 06 May 2009 13:46:12 +0000

[...] http://www.latartinegourmande.com/2006/07/08/comment-tu-tappelles-moi-charlotte-what-is-your-name-me…My mum used to make hers in a special Tupperware charlotte mold, with which unmolding the charlotte was really made easy. While in France in late May this year, my sister-in-law and I had decided to cook lunch for Mother’s Day. …. Ajoutez 1/3 de cette préparation à la purée de fraises, en prenant soin de mélanger délicatement. Ajoutez le reste de la chantilly. La préparation doit rester aérée. Pour préparer le coulis, mixez en purée les framboises et passez-les au tamis … [...]

By: Namitha

Namitha — Thu, 05 Mar 2009 19:17:54 +0000

Hello !! Bonjour !!

Merci pour ces recettes et ces photos !!!!

J’avais juste une petite question…Est-ce possible de réaliser cette recette sans la gélatine?
Y’a t’il une différence en terme de cuisson si je remplace les fraises par des morceaux de mangue?

Merciiiiiiiiiiiiiiii

By: Béa

Béa — Mon, 01 Dec 2008 00:50:53 +0000

Hi Lori,

The rule of thumb is that 1 gelatin sheet = 1/2 teaspoon — although gelatin sheets tend to vary in strength too.

By: lori

lori — Mon, 01 Dec 2008 00:13:50 +0000

How would I substitute a sheet of gelatin with granulated gelatin ? Could you please explain how much granulated equals one sheet ?
Thank you very much.

By: Winny

Winny — Fri, 05 Sep 2008 16:55:22 +0000

Beatrice, I just recently discovered your blog also, as matter of fact just four hours ago and I already made your recipe for biscuits a la cuillère and they are fantastic, i’m going to be making these lady fingers a lot sice i just simply love them, i’l dunk them in espresso, tea or even cold lemonade! I can’t wait to make Charlotte with these home made lady fingers:)
I also loved the pictures, the charlotte looks beautiful, and the way you presented them was really pretty, where can i find teaspoons like the ones on your pictures, I really like them they look like hard candy!
Thanks so much for sharing all these great recipes and the lovely stories

By: Sunday Laziness, and Popsicles — Paresse du dimanche et sucettes glacées by La Tartine Gourmande

Mon, 28 Jul 2008 12:17:03 +0000

[...] Raspberry coulis [...]

By: FrenchTornado

FrenchTornado — Mon, 21 Jul 2008 04:50:10 +0000

Salut Béa,
Je lis souvent ton blog et adore, autant les photos que les recettes et les bonnes idées. C’est amusant ton commentaire au sujet de ton prénom, je m’appelle Anne et ma soeur Béatrice! Et j’aime beaucoup les charlottes (aux fruits). Bonne continuation et merci de partager.
Anne

By: Béa

Béa — Thu, 06 Dec 2007 23:38:56 +0000

Hi Amanda, yes a chocolate base, like a génoise would work. Then I would still use ladyfingers, and then a chocolate filling too. To serve, I would actually favor a crème anglaise instead of the raspberry sauce (vanilla custard). Hope this helps. Good luck!

By: amanda

amanda — Wed, 05 Dec 2007 15:46:34 +0000

I was trying to find a chocolate version of this to make for my upcoming birthday. Would you recommend using a chocolate cake base and maybe chocolate ganache instead of the raspberry sauce?

By: Béa

Béa — Wed, 11 Jul 2007 21:47:28 +0000

Mary, thanks so much for your visit!

Pessy, I made these lady fingers, hence they are not as “professional”. But since then, I managed to improve my skills with them practice. Good luck. let me know how it turns out!