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Vanilla, chocolate and Camus Cognac Charlotte

Vanilla, chocolate and Camus Cognac Charlotte

Charlotte cake is one of the classic cakes in the french patisserie. It is a relatively simple cake made of layers of sponge fingers, cream and mousse.  Here we have added cognac into the recipe and decorated with chocolate shavings, redcurrants and a vanilla pod.  For a more healthier option, load with fresh fruit and berries.

Vanilla cream


25cl milk

3 egg yolks

75g caster sugar

1/2 bourbon vanilla pod split in half

2 bronze gelatine sheets (5g in total) 170 bloom

150g whole single cream


Bring the milk to the boil with the vanilla pod.

Pour the hot milk over the egg yolk and sugar mixture.

Heat without boiling until the mixture coats the back of a spoon.

Off the heat, add the gelatine that you have softened in cold water.

When the cream has cooled without setting, add the cream that you have whipped.

Pour the mixture into the circle.


Chocolate mousse


125g Belcolade dark chocolate

3cl Grandes Distilleries Peureux Camus Ile De Re Cognac 50%

90g butter

2 egg yolks

3 egg whites + 1 pinch of salt

20g sugar


Melt the chocolate in a bain marie.

When the chocolate is melted, off the heat add the melted butter and cognac and mix well.

Add the egg yolks to the cognac, butter and chocolate mixture. Mix.

Beat the egg whites with a pinch of salt to stiff peaks, adding the sugar half way.

Carefully fold in the beaten egg whites to the chocolate mixture.

Mix well.



Sponge fingers (to taste)

Bunch of redcurrants and a Norohy vanilla pod (for decoration)

Chantilly cream

Beclolade chocolate shavings


In a pastry circle, arrange the sponge fingers along the bottom and around the sides of the mould, having cut the biscuits to the height of the circle or frame.

Pour the chocolate mousse over the vanilla mixture that has set after chilling. Chill.

Turn out the charlotte on a plate and pipe some chantilly on top.

Just before serving, make chocolate shavings to cover the top.

Arrange a bunch of redcurrants and a vanilla pod for decoration.

Recipe courtesy of Grandes Distilleries Peureux

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