Charlotte Russe (Classic French Entremet)
Learn how to make Charlotte Russe, a classic French entremet with ladyfingers and Bavarois cream, elegant, light, and beautifully structured.
A classic French entremet made with delicate ladyfingers and a light Bavarois cream, the Charlotte Russe reflects an early stage in the evolution of structured pastry. Simple in composition yet precise in technique, it brings together sponge and cream into a refined, sliceable form.
For the history and origins of this dessert, read our Why Charlotte Russe Changed Entremets Forever article.
RECOMMENDED TOOLS & TIPS
The right tools and small adjustments make a noticeable difference to both structure and finish.
A Springform Pan helps maintain clean structure and ensures the dessert holds its shape when unmoulded. Lining the sides with Acetate Cake Collar (8 inch) or parchment will help to create smoother edges and a more defined finish.
A stand or hand mixer provides better control when whipping cream; stop at soft peaks to keep the Bavarois light and stable. I use my KitchenAid Stand Mixer for this step, as it gives consistent results and handles the cream smoothly without overworking it. It has been a reliable tool in my kitchen over the years. An Electric Hand Whisk works just as well, especially for smaller batches or quicker preparation.
A Digital Thermometer is useful when preparing the custard; aim for 82–84°C to achieve the correct consistency without curdling. Allow the custard to cool to room temperature before folding in whipped cream to prevent deflation or premature setting.
Ladyfingers should be lightly brushed rather than soaked; excess liquid will weaken the structure. A pastry brush helps apply apricot jam evenly, ensuring the marzipan adheres neatly. I like using a Silicone Pastry Brush as it is easy to clean and can go straight into the dishwasher.
Charlotte Russe (Classic French Entremet)
Ingredients
- FOR THE LADYFINGER LINING:
- 20–24 ladyfingers (store-bought or homemade)
- 100ml strong tea or light syrup (for soaking)
- FOR THE BAVAROIS CREAM:
- 250ml whole milk
- 3 egg yolks
- 80g sugar
- 1 tsp vanilla extract
- 6g gelatin (about 3 sheets)
- 300ml heavy cream
- FOR THE STRAWBERRY LAYER:
- 150–200g fresh strawberries, hulled and cut into piece
- GARNISH:
- Fresh strawberries
- Icing sugar
Instructions
- 1
Prepare the workstation.
- 2
Gather all the tools and ingredients.
- 3
Line the base of a 22cm (9inch) springform pan. Arrange ladyfingers tightly around the sides. Line the base with additional ladyfingers.
- 4
Lightly brush or dip the ladyfingers with tea or syrup. Do not soak.
- 5
Soak gelatin sheets in cold water for 5–10 minutes until softened.
- 6
In a saucepan, heat the milk until just steaming.
- 7
In a bowl, whisk egg yolks and sugar until pale. Gradually pour in the hot milk while whisking.
- 8
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 82–84°C).
- 9
Remove from heat. Squeeze excess water from gelatin and stir into the warm custard until fully dissolved. Add vanilla.
- 10
Allow the custard to cool to room temperature.
- 11
In a separate bowl, whip the cream to soft peaks.
- 12
Fold the whipped cream gently into the cooled custard in batches to form a light Bavarois.
- 13
Pour half of the Bavarois into the prepared mould and spread evenly.
- 14
Add a layer of fresh strawberry pieces over the cream, keeping them slightly away from the edges.
- 15
Pour the remaining Bavarois over the strawberries and smooth the top.
- 16
Chill for at least 4–6 hours, or until fully set.
- 17
Carefully unmould and garnish with fresh strawberries and a light dusting of icing sugar before serving.
- 18
STORAGE & SERVING TIPS:
- 19
Store covered in the refrigerator for up to 2 days.
- 20
Serve well chilled for best texture and structure.
- 21
Slice with a warm knife for clean edges.
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