'Student' Charlotte (Charlotte aux Pêche)

What dessert does a Frenchman need to make to successfully 'seduce' an American girl?

'Student' Charlotte, according to 'Lunch in Paris' author Elizabeth Bard.

I can totally understand why. It looks impressive and it's extremely easy to make. All you need are a saucepan and 3 ingredients. No cooking or baking involved. How good is that?

When you step into a Frenchman's apartment and he serves up this Charlotte (that is if you don't know how easy it is to make it), you will be charmed.

I have used Greek yogurt instead of fromage frais and replaced the apricots with peaches. It's because Mr J and little Miss C are both big fans of Greek yogurt and canned peach. I am also sending this message to my brother in law in Holland - Mr M (who is a faithful reader of my blog) - to make this dessert to the girl he wants to impress (*Hint Hint!*).

'Lunch in Paris' has a great concept which I like. Every chapter ends with 2-3 recipes that's related to the story in the respective chapter. It's a delicious love story, with recipes. In the author's own words, "The tale of an American who discovers Paris, one meal at a time."

Mr J spotted this book at the airport bookstore when we were embarking for our Fiji holiday. He took a look and pointed it to me and said, "You will like this book." and went on to buy it for me.

I read the entire book during our "Doing nothing but lay on the beach chair and read" holiday in Fiji. "Lunch in Paris" is very similar to my other favourite book "Almost French" by Sarah Turnbull. Both of the author are journalists. Turnbull is a free-spirit Australian gal from Sydney Northern Beaches and Bard is an American Jewish girl from NYC. Both of them met a Frenchman who lives in Paris, fell in love and married. Both of their books are about their life in Paris, the highs and lows of living in France not being French.

We have been visiting Paris every other year since 1998. I read Almost French in 2006 and went to Paris in Spring 2007 and I saw myself strolling along Turnbull's 'quartier', visiting the market at Rue Monteguil and Gardens of Palais Royal, soaking up the atmosphere and reliving the moments described in the book.

Rue Monteguil

Jardin du Palais Royal

As for 'Lunch in Paris', a lot of places that Bard described in her book are places I have visited and are famliar with - Restaurant Chartier, Berthillon (ice cream), Cafe Palais Royal..... I had a warm and fuzzy feeling while reading the book because there are the places we visit whenever we are in Paris.

"Student" Charlotte (Charlotte aux Pêche)
(Adapted from Elizabeth Bard's Lunch In Paris)
Serves 4-6

Elizabeth Bard - "A real charlotte is a ritzy affair, made with creme patissiere and ladyfingers soaked in alcohol. To this day, I prefer the student version, framage frais or Greek yogurt and canned apricots straight from the supermarket. This is essentially an arts and crafts project - all assembly - but it does need to be done the night before you want to serve it, so the ladyfingers have time to soak up the juices. Ideal for breakfast, lunch, or a casual dinner with friends."

Ingredients

25-35 crisp Italian sponge finger biscuits (savoiardi)
3 cups Greek yogurt or fromage frais
825 g can peaches (or apricots or pears) in heavy syrup

Method

1. Line the sides of a small saucepan or souffle dish, approximately 15 cm diameter, with plastic wrap.
2. Line the sides of your mold with sponge finger biscuits. They should stand shoulder to shoulder like toy soldiers. You can use a dab of yogurt to keep them in place if you like.
3. Arrange a layer of biscuits on the bottom of the pan (cut them to fit). Try to make them symmetrical, as this layer will become the top when you serve.
   

4. Add a layer of Greek yogurt (about 3/4 cup) and a layer of sliced peaches. Top with a layer of biscuits, press gently, then pour over 1/4 cup peach syrup.



5. Continue with 2 or 3 more layers, ending with a layer of biscuits topped with 1/4 cup syrup. Pour an extra 1/4 cup syrup around the edge to make sure the outer biscuits are moist.

   

6. Cover with plastic wrap and press the top lightly with a plate or saucer to condense the mixture. Chill for at least 12 hours.

   

7. To unmold, place the serving plate on top of the saucepan and flip, giving the pan a gentle shake. Carefully peel away the plastic lining if it sticks.

   

Tip: Depending on the absorbency of your ladyfingers, there may be a bit of extra juice at the bottom of the dish when you unmold the charlotte. Just blot it with a paper towel.