Grégory Cohen regularly highlights the talent of one of his colleagues. Today, a recipe from pastry chef Noémie Honea who, with her husband, chef Quentin Bourdy, runs the restaurant “L’Univers” in Villefranche de Rouergue in Aveyron. Recipe for raspberry Charlotte
For the spoon cookies
- 6 eggs
- 150g flour
- 60g icing sugar
- 180g caster sugar
Whisk the yolks with half the caster sugar until the mixture whitens and thickens.
Add the flour
Beat the egg whites and add the sugar when they become frothy, to “tighten.”
Using a pastry bag form circles the size of your cookie cutter.
Cook them 12 min at 150g
For the Bavarian cream
- 50cl of milk
- 50cl of liquid cream (35%)
- 1 lemon zest
- 100g sugar
- 4 egg yolks
- 4g agar-agar
- 1 vanilla pod
Make a custard:
Heat the milk with the vanilla and lemon zest
Blanch the yolks with the sugar, then pour the milk over the mixture.
Put this mixture on low heat until you get a consistent coating.
Let the custard cool and add the whipped cream.
Place the cookie discs at the bottom and around the circle (or cookie cutter)
Sink the bavaroise
Leave to cool for two hours.
Just before serving add fresh raspberries and sprinkle with icing sugar