Recipe of Perfect Charlotte a l'orange

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The ingredients needed to make Charlotte a l'orange:

1. Prepare For biscuit roll●●●
2. Prepare 90 g flour
3. Take 90 g sugar
4. Prepare 3 eggs
5. Get Tablespoon butter
6. Make ready Teaspoon piking powder
7. Take Zeste of arange
8. Prepare Orange jelly
9. Get Custard■■■■
10. Make ready 1/2 liter milk
11. Get 2 tablespoon cornstarch
12. Take 3 tablespoon sugar
13. Prepare Zeste of arange
14. Prepare Teaspoon gelatin powder
15. Get the slices of an orange
16. Make ready whipped cream●●●
17. Get 1 cup Chantilly powder
18. Take 1 cup arange juice
19. Get Leaf mint of decoration
20. Get dry fruits like grilled almonds and crushed chocolate chips,

Préparation de la charlotte à l'orange: Délayer la Maïzena dans un peu de lait, puis ajouter les œufs. Battre les blancs en neige puis les incorporer délicatement à la préparation. Charlotte L'Orage, aka Fol à lier, est une artiste qui s'éparpille sur une scène qui déborde largement de la boîte noire. On peut souvent l'apercevoir, dans les rues d'Ottawa-Gatineau ou d'ailleurs, s'époumoner de poésies, de morceaux de monologues ou de musiques déchantées, captivant ici et là quelques. pour la recette Charlotte a l'orange : Faites gonfler les raisins dans de l'eau tiède, égouttez-les.

Instructions to make Charlotte a l'orange:

1. Prepare the biscuits: put the eggs and the Sugar in the pitrin bowl and whisk until the mixture doubles in volume then add the flour and the baking powder and the melted butter we mix from low to high with a spoon.
2. Pour the biscuit mixture onto buttered parchment paper and cook for 10 minutes, after removing from the oven, put it on a damp cloth and put orange jam on the surface of the biscuit and roll it up and set aside.
3. For the cream: put the milk and the cornstarch and the Sugar and orange zest in a saucepan and mix well and put it on the heat and continue to mix until the cream thickens and remove from heat and We add gelatin dissolved in a spoonful of cold water and tablespoon of butter and let cool a little.
4. For the Orange Chantilly: mix the very cold orange juice and the Chantilly powder with an electric mixer until it doubles in volume and add it to the pastry cream
5. We take a plate in the shape of a hemisphere and cover it with transparent paper and take the biscuit and cut it 1 cm in the form of rings and put it on the whole plate without leaving emptying then soak the cookies with orange syrup, put the cream and a layer of orange pieces, some toasted crushed almond and chocolate granules, then a layer of the biscuit and then another layer of cream on and cover it with biscuit and cover it well And let it cool down.
6. When it cools, decorate it with roses, oranges, and mint leaves
7. Serve it with fruit juice or coffee

Charlotte L'Orage, aka Fol à lier, est une artiste qui s'éparpille sur une scène qui déborde largement de la boîte noire. On peut souvent l'apercevoir, dans les rues d'Ottawa-Gatineau ou d'ailleurs, s'époumoner de poésies, de morceaux de monologues ou de musiques déchantées, captivant ici et là quelques. pour la recette Charlotte a l'orange : Faites gonfler les raisins dans de l'eau tiède, égouttez-les. Chauffez le lait avec le sucre, les aromates, l'écorce d'orange et de citron et la chapelure. Ajoutez le beurre, les raisins, les noix et les oeufs entiers battus. Remplissez un moule à charlotte beurré ou.

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