A Charlotte a LA Parisienne on a Pedestal
Ingredients
Directions
Prepare the pieces
Cut the baked pastafrolle into equal lozenge or diamond shapes.
Ice the pieces and let them dry.
Assemble and decorate
Build the iced pieces around a plain Charlotte mold, forming the lid separately.
Use royal icing to stick the pieces together.
Pipe royal icing in relief and lace patterns for decoration.
Create the pedestal using confectioners' paste and gum paste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Baked pastafrolle
- Provides the rigid, sliceable shell that forms the structure of the mold.
- Royal icing
- Acts as an edible glue to join the pieces and as a piping medium for decoration.
- Confectioners' paste
- Forms a firm, pliable modelling base for the pedestal.
- Gum paste
- Dries hard and holds its shape, giving the pedestal rigidity.
The step that matters
Letting the iced pieces dry before assembly. If the icing is not fully dry, the pieces can slide or smear when joined, and royal icing needs to set firmly to hold the structure together.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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