Chantilly Aux Framboises Recipes
CHANTILLY AUX FRAMBOISES
Steps:
- Wash and drain the berries. Force them through a sieve and into a bowl. Measure out 1 1/4 cups of purée. Chill. Beat the sugar into the egg yolks and continue beating until mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Then place the mixing bowl over the not-quite-simmering water and beat until mixture has thickened into a cream and becomes uncomfortably hot for your finger. Set bowl in ice water and beat until mixture is cold and falls back upon itself forming a slowly dissolving ribbon on the surface; fold with a spatula until chilled. When the egg yolk mixture has chilled, beat the cream until it has doubled in volume and forms stiff (rather than soft) peaks. Fold the chilled raspberry purée into the chilled egg yolk mixture, then fold in the whipped cream. Turn the cream into a serving bowl or into dessert cups. Cover and refrigerate for at least 6 hours or overnight. Decorate the top of the dessert with fresh berries.
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JULIA CHILD’S CHARLOTTE CHANTILLY, AUX FRAMBOISES
Jan 25, 2021 Charlotte Chantilly, Aux Framboises 1 1/2 pints fresh raspberries 2/3 cup berry sugar 8 egg yolks 2 1/2 cups heavy whipping cream
From noshingwiththenolands.com
Cuisine FrenchTotal Time 1 hr 30 minsCategory DessertCalories 1169 per serving
From noshingwiththenolands.com
Cuisine FrenchTotal Time 1 hr 30 minsCategory DessertCalories 1169 per serving
- Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
- With an electric mixer fitted with a wire whisk gradually add the sugar to the egg yolks and the vanilla. Continue beating until the mixture is pale yellow, thick and forms a ribbon. This will take a few minutes.
- Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle in the sugar and continue to beat until stiff peaks are formed. Scoop a quarter of the egg whites into the egg yolk mixture with a quarter of the flour. Fold in with a spatula.
- Continue adding another quarter of the egg whites and a quarter of the flour until all is used up and just incorporated leaving your batter light and fluffy. Now scoop the batter into a pastry bag fitted round opening 1/2″ in diameter.
CHANTILLY AUX FRAMBOISES - SPRINKLE BAKES
Aug 13, 2012 Wash and drain the berries. Force them through a sieve and into a bowl. Measure out 1 1/4 cups of purée. Chill. Beat the sugar into the egg yolks …
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Force them through a sieve and into a bowl. Measure out 1 1/4 cups of purée. Chill. Beat the sugar into the egg yolks and continue beating until mixture is pale yellow and falls back on …
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CHANTILLY AUX FRAMBOISES RECIPES
Steps: Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
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