Pear Charlotte

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Pear Charlotte

 

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Pear Charlotte

The elegance of this Pear Charlotte mousse cake lies in its simplicity and its taste. This classic French pastry is also known as Charlotte Russe; a recipe believed to have been created by the great chef Antonin Carème.
Prep Time1 hour
Cook Time10 minutes
Wait Time1 day
Total Time1 hour 10 minutes
Servings: 8
Calories: 420kcal

Ingredients

TO MAKE THE CHARLOTTE

  • 2 cups pear fruit purée, from canned pears in syrup
  • 4 large egg yolks
  • 3.5 ounces sugar
  • 6 gelatine leaves or 1 pouch
  • 1 cup cream, whipped
  • 0.5 cup cooked diced pears in syrup

FOR THE BISCUITS

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon Poire William Eau de Vie, optional
  • 24 ladyfingers

TO DECORATE & GARNISH

  • 4 cooked halved pears in syrup
  • 1 cup raspberry coulis

Instructions

  • Prepare the Charlotte mold: Line the inside of the mold with plastic wrap and reserve.
  • Make the Charlotte: Place the yolks and sugar into a bowl and whisk well until the mixture become pale and fluffy. Bring the fruit puré to the boil and place the gelatin sheets in cold water to soften. Remove the gelatin sheets from the water and squeeze dry and add to the hot fruit mixture, stir until the gelatin is fully dissolved. 
  • In a separate bowl, whip the cream to medium peaks. Temper the egg mixture by slowly adding the puré to it while continuously stirring and place over an ice bath and cool the mixture to room temperature of 70 °F. 
  • If the mixture cools below this temperature, the gelatin will begin to set and will not fold smoothly into the whipped cream. When the mixture is cooler, fold in the whipped cream and cooked diced pears and mix well to incorporate it.
  • Finish the charlotte: Line the bottom and side of the prepared charlotte mold with ladyfingers briefly soaked in the reserve simple syrup. Place them sugar side out. Pour over the Charlotte filling, the mold should be filled up to 1/16 inch to the top to leave some room for the garnish. Cover with plastic food wrap and refrigerate 24 hours.
  • Finish: Unmold the Charlotte over the service plate. Slice the remaining pears in syrup, and arrange them over the cake. Keep refrigerated until service.
  • Serve: Serve the Charlotte with a raspberry coulis.

Video

Cooking Tips for Pear Charlotte:

  1. Properly Soften Gelatin: Ensure you soak the gelatin leaves in cold water for a few minutes before adding them to the hot fruit purée. This ensures they dissolve smoothly into the mixture without clumps.
  2. Temper the Egg Yolks: When adding the hot fruit purée to the egg yolks, do so gradually while constantly stirring. This will prevent the eggs from scrambling and help achieve a smooth texture.
  3. Whip the Cream to Medium Peaks: Whip the cream just until medium peaks form. Overwhipping can make the cream too stiff and difficult to incorporate with the other ingredients.
  4. Cool the Fruit Mixture Before Folding in the Cream: After combining the egg mixture with the fruit purée, cool the mixture to about 70°F before folding in the whipped cream. If it’s too hot, the gelatin may set prematurely, and the mousse won’t be as smooth.
  5. Layering Ladyfingers: For the ladyfingers, dip them briefly in the simple syrup or Poire William Eau de Vie if using. Don’t soak them for too long, as they may become soggy and difficult to arrange in the mold.
  6. Refrigeration Time: Allow the Charlotte to set in the fridge for at least 24 hours. This resting time helps the flavors to meld and the texture to firm up, giving you a perfect mousse cake.
  7. Raspberry Coulis: For a tangy contrast, serve the Pear Charlotte with fresh raspberry coulis. The tartness balances the sweetness of the pears and the mousse.
  8. Serving Tips: Use a warm knife to slice the Pear Charlotte for clean cuts. This ensures each slice has a smooth, neat appearance, enhancing its presentation.
  9. Garnishing with Pears: When decorating the Charlotte, arrange the cooked pears attractively around the cake. Their shiny surface adds a visually appealing touch, making the dessert look even more elegant.

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