Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Traditionally, a charlotte is a cake with ladyfingers on the outside and Bavarian cream on the inside. There are fancy charlotte molds available, but you can use any nice pan as long as it is wider than it is deep. For this recipe, I use a 1.9-liter (2-quart) mold that is 17.5 centimeters (7 inches) wide and 10 centimeters (4 inches) deep. I also created a shortcut by piping the ladyfingers into one long row (like a fence) instead of making individual cookies.