Best Chantilly Aux Framboises Recipes

JULIA CHILD'S CHARLOTTE CHANTILLY, AUX FRAMBOISES

Steps:

• Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
• With an electric mixer fitted with a wire whisk gradually add the sugar to the egg yolks and the vanilla. Continue beating until the mixture is pale yellow, thick and forms a ribbon. This will take a few minutes.
• Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle in the sugar and continue to beat until stiff peaks are formed. Scoop a quarter of the egg whites into the egg yolk mixture with a quarter of the flour. Fold in with a spatula.
• Continue adding another quarter of the egg whites and a quarter of the flour until all is used up and just incorporated leaving your batter light and fluffy. Now scoop the batter into a pastry bag fitted round opening 1/2″ in diameter.
• Pipe the fingers out slowly making them 4″ long and 1 1/2″ wide. Sprinkle on the icing sugar. If it is too much you can turn the pan over and the excess will fall off but the fingers will stay on the tray. Try it, it really works!! Bake in the middle of the oven until very pale brown underneath their sugar coating for about 20 min.
• These can be served on their own or used in the dessert to follow.
• Wash and check over the raspberries. Run them through a fine sieve and into a bowl measuring out 1 1/4 cups of puree. Chill.
• Beat the sugar into the egg yolks with a wire attachment on an electric mixer and continue beating until the mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Now place the bowl over not quite simmering water and beat until the mixture had thickened into a cream and becomes too hot for your finger.
• Remove the bowl and set in now in a bowl of iced water and continue to beat until the mixture is cold again forming a slowly dissolving ribbon. Set aside and beat the cream until stiff peaks form. Fold the chilled raspberry puree into the egg yolk mixture and then fold in the whipped cream. Place the ladyfingers into the bottom of an individual serving dish and top with the raspberry filling.

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.