Just like a Charlotte russe, a Charlotte royale can take a variety of forms. This domed version is probably the classic, though I’ve seen lots of flat ones made in rounds as well. They can be just about any flavor. Mango is a true delight. It starts with a sheet of joconde, half as thick as my regular recipe calls for. It should be only lightly browned so that it remains flexible enough to roll. About like so:
In coming up with this recipe I borrowed liberally from Bruce Healy and Paul Bugat’s The Art of the Cake. I liked the details they added (especially the finishing sauce) which I’m sure will produce a superior Charlotte. Or at least I’m pretty sure…so don’t try this until I’ve done it, K?
For the jelly roll:
1/2 recipe joconde
2-3 ounces heavy syrup
1 1/2 cups orange marmalade, melted and strained
This obviously isn’t the New York version, but rather the more classic version filled with Bavarian cream and topped with fruit. New Yorkers, I promise I’ll get to your eventually. Though a charlotte is a great choice any time of year, it’s especially good in the hot summer months. For one, it’s a no-bake dessert. […]