Snapguide
STEPS
INGREDIENTS
The mould

The mould

Line with plastic wrap criss cross.

Line with plastic wrap criss cross.

To pasteurize the eggs put the six egg yolks + the 50 g sugar + the 100ml orange juice or orange liqueur (or a mixture), put all in a double boiler cook slowly stirring  until it thickens mix with \u27a1\ufe0f

To pasteurize the eggs put the six egg yolks + the 50 g sugar + the 100ml orange juice or orange liqueur (or a mixture), put all in a double boiler cook slowly stirring until it thickens mix with ➡️

The butter and the almond flour. The filling is ready

The butter and the almond flour. The filling is ready

Prepare the linning of the Charlotte. Cut the lady fingers to the level of your mould

Prepare the linning of the Charlotte. Cut the lady fingers to the level of your mould

Then cut prices to fit in the base

Then cut prices to fit in the base

Put half of the cream. Top with one layer of biscuits dipped in the orange juice

Put half of the cream. Top with one layer of biscuits dipped in the orange juice

Add one layer of biscuits.  Fill gaps withthe left broken biscuits

Add one layer of biscuits. Fill gaps withthe left broken biscuits

Add the rest of the cream

Add the rest of the cream

Finish with a layer of biscuits dipped in orange juice

Finish with a layer of biscuits dipped in orange juice

Put something heavy on top and in the fridge overnight

Put something heavy on top and in the fridge overnight

The next day

The next day

Decorate it the way you fancy.

Decorate it the way you fancy.

  • 6.0 Egg yolks
  • 50.0g Granulated Sugar
  • 1.0 orange zest
  • 100.0ml Orange juice or Orange liqeur
  • 200.0g Butter room temp (1.3/4 sticks)
  • 150.0g Almond mill
  • 4.0Tbsp Orange liquor
  • 1/8tsp Almond extract(optional)
  • For the sauce to dip biscuits
  • 40.0 Lady fingers biscuits
  • 3/4c Orange juice
  • 1/4c Orange liqueur l
  • 22.0cm A spring form mould(81./2 in)