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Strawberry kinder Charlotte

Magnificent combination of a super moist chocolate sponge with fresh strawberries alongside luscious kinder and chocolate creams
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    Chocolate olive-oil sponge
    Fresh strawberries
    Chocolate ladyfingers
    Chocolate Namelaka
    Kinder Namelaka
    Strawberry jam
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Ingredients
Welcome to La PĆ¢tisserie du Monde!
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Ingredients
Yields
12 servings

Chocolate Namelaka

  • 200 gr. heavy cream (35% fat)
  • 175 gr. semi-sweet dark chocolate (54%)
  • 100 gr. whole milk
  • 10 gr. glucose
  • 2,5 gr. gelatine

Kinder Namelaka

  • 200 gr. heavy cream (35% fat)
  • 150 gr. white chocolate
  • 100 gr. peeled raw or roasted hazelnuts
  • 100 gr. whole milk
  • 10 gr. glucose
  • 2,5 gr. gelatine

Chocolate Ladyfingers

  • 110 gr. white sugar
  • 100 gr. egg whites (3)
  • 90 gr. all purpose flour
  • 60 gr. egg yolks (4)
  • 20 gr. cocoa powder
  • 20 gr. powdered sugar
  • 5 gr. lemon juice
  • 2 gr. salt

Chocolate olive oil sponge

  • 200 gr. cane sugar
  • 170 gr. weak or pastry or all purpose flour
  • 150 gr. eggs (3)
  • 150 gr. extra virgin olive oil
  • 100 gr. hot water
  • 40 gr. cocoa powder
  • 6 gr. baking powder
  • 5 gr. instant coffee
  • 5 gr. vanilla extract
  • 5 gr. almond or hazelnut extract
  • 5 gr. salt

Strawberry confiture

  • 450 gr. fresh or frozen strawberries
  • 80 gr. white sugar
  • 10 gr. lemon juice
  • 3 gr. pectine
  • 2 gr. salt

Strawberry punch

  • 100 gr. fresh or frozen strawberries
  • 100 gr. water
  • 100 gr. white sugar
  • 30 gr. plum / strawberry / raspberry liquor

Assembly

  • 750 gr. fresh strawberries
  • 50 gr. dark chocolate (70%)
  • 30 gr. powdered sugar
  • 5 gr. vegetable oil
strawberry-6 cocoa-2
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Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
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Directions
Prep. time
1h 40m

  1. Chocolate Namelaka
    • 200 gr. heavy cream (35% fat)
    • 175 gr. semi-sweet dark chocolate (54%)
    • 100 gr. whole milk
    • 10 gr. glucose
    • 2,5 gr. gelatine

    • First, hydrate the gelatine in cold water for at least 10 minutes.
    • Heat the glucose, milk and cream in a saucepan over medium heat until it comes to the boil. At this point, turn off the heat and add the hydrated gelatine.
    • Next, pour the hot mixture over the chocolate and mix with a whisk.
    • Transfer the mixture to a bowl and cover it with cling film. Leave to set and keep in the fridge for at least 4 hours, ideally overnight.

  2. Kinder Namelaka
    • 200 gr. heavy cream (35% fat)
    • 150 gr. white chocolate
    • 100 gr. peeled raw or roasted hazelnuts
    • 100 gr. whole milk
    • 10 gr. glucose
    • 2,5 gr. gelatine

    • First, hydrate our gelatine in cold water for at least 10 minutes.
    • Place the hazelnuts on a baking tray and roast them at 150Ā° C for 15 minutes.
    • Then, allow them to cool slightly and grind them in a food processor to obtain a shiny, liquid paste.
    • Heat the glucose, milk and cream in a saucepan over medium heat until it comes to the boil. Then turn off the heat and add the hydrated gelatine.
    • Then pour the hot mixture over the chocolate and stir with a rubber spatula. Add the hazelnut paste and emulsify the mixture with a whisk.
    • Transfer the mixture into a bowl and cover it in contact with the cream with cling film. Leave to set and keep in the fridge for at least 4 hours, ideally overnight.

  3. Chocolate Ladyfingers
    • 110 gr. white sugar
    • 100 gr. egg whites (3)
    • 90 gr. all purpose flour
    • 60 gr. egg yolks (4)
    • 20 gr. cocoa powder
    • 20 gr. powdered sugar
    • 5 gr. lemon juice
    • 2 gr. salt

    • In a bowl, start by beating the egg whites, lemon juice and salt at medium speed. When it starts to foam, add the sugar a little at a time and increase the speed until you get a firm meringue.
    • Next, add the egg yolks and beat until just combined.
    • Then sift the flour and cocoa powder twice over the mixture and fold it in with a rubber spatula in an encircling motion.
    • On a sheet of baking paper, draw two 35cm x 8cm rectangles with a pencil and place it on a baking tray, turning it upside down. Transfer the mixture to a piping bag with a smooth 1 cm diameter nozzle and place 8 cm high sticks of dough inside the rectangles, separated by 1 cm.
    • Finally, sprinkle icing sugar on the ends of the sticks, leaving the centre uncovered, and bake at 180Āŗ C for 15 minutes.
    • Leave to cool on a wire rack at room temperature and set aside until ready to use.

  4. Chocolate olive oil sponge
    • 200 gr. cane sugar
    • 170 gr. weak or pastry or all purpose flour
    • 150 gr. eggs (3)
    • 150 gr. extra virgin olive oil
    • 100 gr. hot water
    • 40 gr. cocoa powder
    • 6 gr. baking powder
    • 5 gr. instant coffee
    • 5 gr. vanilla extract
    • 5 gr. almond or hazelnut extract
    • 5 gr. salt

    • Combine the sugar, eggs and oil in a bowl and mix with a whisk for 7 minutes or until the mixture becomes frothy and slightly puffy.
    • Sieve the flour and cocoa powder and mix with the baking powder, instant coffee and salt.
    • Then add it to the previous mixture in two or three batches, folding it in with a rubber spatula.
    • Finally, add the hot water alongside the vanilla and almond extract to the mixture and stir well.
    • Pour the mixture into a 22 cm diameter round cake tin with baking paper in the base and bake at 170Āŗ C for 35 minutes.
    • Remove from the oven and leave to cool to room temperature. Remove from the mould and set aside until ready to use.

  5. Strawberry confiture
    • 450 gr. fresh or frozen strawberries
    • 80 gr. white sugar
    • 10 gr. lemon juice
    • 3 gr. pectine
    • 2 gr. salt

    • Start by cleaning and discarding the tops of the strawberries and cut them into 5 mm thick cubes.
    • Then, in a saucepan, cook the strawberries over medium heat for 8 minutes until they release their juice and begin to thicken slightly and their consistency begins to resemble jam.
    • Then mix the pectin with the sugar and add it to the strawberries. Stir well with a rubber spatula and cook for another 2 minutes.
    • After this time, turn off the heat, add the lemon juice, pour the jam into a bowl and set aside until ready to use.

  6. Strawberry punch
    • 100 gr. fresh or frozen strawberries
    • 100 gr. water
    • 100 gr. white sugar
    • 30 gr. plum / strawberry / raspberry liquor

    • First wash and discard the tops of the strawberries.
    • In a saucepan, mix the water and sugar and heat over medium heat until the sugar is completely dissolved.
    • Then turn off the heat and pour the mixture into a tall bowl. Add the strawberries and the liqueur and blend with a whisk. Set aside until ready to use.

  7. Assembly
    • 750 gr. fresh strawberries
    • 50 gr. dark chocolate (70%)
    • 30 gr. powdered sugar
    • 5 gr. vegetable oil

    • First cut the olive oil and chocolate sponge cake into three equal discs.
    • Then melt the chocolate and vegetable oil and spread it with a brush on the outside of the bottom disc of the chocolate sponge cake, which will be our base.
    • When the chocolate has crystallised, we place it downwards in the same mould where we have baked the sponge cake and apply a generous amount of strawberry syrup with a brush.
    • Next, spread half of the strawberry jam on the sponge cake and place alternating rings of chocolate namelaka cream and kinder cream on top.
    • Then place another disc of chocolate sponge cake on top and soak it with more strawberry syrup.
    • Add the other half of the strawberry jam and spread it evenly. Pipe the chocolate and kinder namelaka cream in rings alternately but starting with the cream opposite to the previous one.
    • Place the third and last disc of sponge cake on top of the cream, straight side up, and soak it with more strawberry syrup.
    • Now refrigerate in the fridge for at least 4 hours, ideally overnight.
    • After this time, unmould the cake, soak the strips of sponge cake lightly with the strawberry syrup and place them around the cake.
    • Finally, decorate the top of the cake with fresh strawberries. Clean the strawberries, discard the tops, thinly slice them from top to bottom and arrange them in a spiral shape starting from the centre. Sprinkle the icing sugar over the strawberries and enjoy!
    • Store in the refrigerator and leave at room temperature for 20 minutes before serving.

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    Chocolate Namelaka
  • 200 gr. heavy cream (35% fat)
  • 175 gr. semi-sweet dark chocolate (54%)
  • 100 gr. whole milk
  • 10 gr. glucose
  • 2,5 gr. gelatine
    Kinder Namelaka
  • 200 gr. heavy cream (35% fat)
  • 150 gr. white chocolate
  • 100 gr. peeled raw or roasted hazelnuts
  • 100 gr. whole milk
  • 10 gr. glucose
  • 2,5 gr. gelatine
    Chocolate Ladyfingers
  • 110 gr. white sugar
  • 100 gr. egg whites (3)
  • 90 gr. all purpose flour
  • 60 gr. egg yolks (4)
  • 20 gr. cocoa powder
  • 20 gr. powdered sugar
  • 5 gr. lemon juice
  • 2 gr. salt
    Chocolate olive oil sponge
  • 200 gr. cane sugar
  • 170 gr. weak or pastry or all purpose flour
  • 150 gr. eggs (3)
  • 150 gr. extra virgin olive oil
  • 100 gr. hot water
  • 40 gr. cocoa powder
  • 6 gr. baking powder
  • 5 gr. instant coffee
  • 5 gr. vanilla extract
  • 5 gr. almond or hazelnut extract
  • 5 gr. salt
    Strawberry confiture
  • 450 gr. fresh or frozen strawberries
  • 80 gr. white sugar
  • 10 gr. lemon juice
  • 3 gr. pectine
  • 2 gr. salt
    Strawberry punch
  • 100 gr. fresh or frozen strawberries
  • 100 gr. water
  • 100 gr. white sugar
  • 30 gr. plum / strawberry / raspberry liquor
    Assembly
  • 750 gr. fresh strawberries
  • 50 gr. dark chocolate (70%)
  • 30 gr. powdered sugar
  • 5 gr. vegetable oil