Orange Chocolate Crown

By norsegal8

A crown of ladyfingers encases layers of Orange Bavarian Cream and Light Whipped Ganache. The contrasting flavors and textures are so pleasing that, even if time does not allow you to make your own ladyfingers, the charlotte is still delicious with the packaged variety, freshened with a light sprinkling of Grand Marnier. The fingers can also be cut for the base and tapered to form a daisy top.

Ingredients

• optional:
• CAKE COMPONENTS
• 1 recipe Biscuit à la Cuillère, piped to make 2 dozen ladyfingers and an 8 1/2-inch base
• 1/2 recipe Biscuit à la Cuillère, piped to make a 9-inch daisy top
• 1 recipe Orange Bavarian Cream
• 1/4 recipe Light Whipped Ganache
• orange zest
• 1 recipe Grand Marnier Crème Anglais
• brown and/or orange satin ribbons

Preparation

Step 1

SPECIAL EQUIPMENT NEEDED
pastry bag
#9 large plain tip
9-inch by 2- or 3-inch high loose-bottom pan or springform pan

GUIDELINES FOR PIPING THE LADYFINGER BASE AND DAISY TOP
A nonstick liner, parchment or foil can be used to line the pans for piping the Biscuit à la Cuillière batter. If using parchment, lines can be drawn directly on the parchment with a pencil. The paper will be inverted before baking so that the lines do not transfer to the batter. Lines on foil can be marked with a skewer. A nonstick liner, however, is my favorite surface because the baked biscuit slides off without hesitiation. I use a bright, felt-tip marker to make lines on a brown paper bag and cover it with the nonstick liner. it is also possible to grease and flour the pan and trace the lines in the flour. For piping the ladyfingers, make parallel lines 3 inches apart. For discs, use a round cake pan to mark circles (8 inches for the base, 9 inches for the top).

PIPING METHOD TIPS
Biscuit batter flows fairly easily so it is unnecessary to squeeze the pastry bag. If the piped designs do not hold their shape, it means that the egg whites were not beaten stiffly enough. To stop the flow of batter, tilt the tube up just before you think it will be necessary. Work steadily so that batter can be baked soon after preparing it. This will enable it to retain as much air and lightness as possible.

PIPED LADYFINGERS
Pipe the ladyfingers leaving 1/4-inch space between because the batter will spread sideways while piping the next finger. (After baking the ladyfingers will be attached to each other in continuous strips. Each finger will be about 1 1/2 inches wide.) Start piping just inside the top line and stop shortly before reaching the bottom line, moving the tip slightly upward and forward to control the batter flow.

PIPED SPIRAL BASE
To pipe a spiral base, hold the pastry bag in a vertical (straight up and down) position, with the tube at least 1 1/2 inches above the pan. To achieve full height and a rounded shape, the batter must be allowed to fall from the tube and not be pressed against the pan. Start in the center, moving the tip by turning your entire arm in smooth circles. To prevent gaps, allow the spirals of batter to fall against the sides - almost on top of previous spirals. The weight of the batter will cause them to fall exactly in place.

PIPED DAISY TOP
Making this fancy design to top the charlotte involves piping a teardrop shape or shell design without ridges, radiating from the outline to the center. Finish the center with a round dot. After piping the fingers and daisy top, use a strainer and spoon to sift powdered sugar over them. After a few seconds, the batter will dissolve and absorb some of the sugar. For a pearled effect, sprinkle with a second coat.

BAKING THE BISCUIT
Bake for 8 to 10 minutes or until light golden brown and springy to the touch. Remove the pans to racks and cool slightly. To prevent cracking, remove from the pans while still warm with a long, thin spatula or pancake turner. For discs, invert onto a rack covered with a paper towel, peel off the baking, and reinvert onto a second rack. Finish cooling on racks and then wrap airtight.

METHOD FOR ASSEMBLING THE CHARLOTTE
1. If molding the charlotte in a springform pan, you may remove the bottom and place the ring directly on a serving plate. Lightly oil the inside of the ring.

2. If the ladyfingers have not been freshly baked, sprinkle them with a little Grand Marnier. Use the ladyfinger strips to line the inside of the ring.

3. Place the biscuit base in the bottom , trimming it if necessary for a snug fit.

4. Prepare the Orange Bavarian Cream and scoop it into the lined mold. Level with a small angled spatula.

5. Add the Light Whipped Ganache and spread smoothly.

6. If not using the daisy top, garnish with the optional orange zest.

7. if using the Daisy Top, trim the tops of the ladyfingers encircling the mold so that they are flush with the filling and cover with the daisy top, sprinkled with Grand Marnier.