Charlotte aux Poires

Charlotte aux Poires ingredients

• 800 g canned pear halves, drained
• 100 g granulated sugar
• 100 ml water
• 1 tbsp lemon juice
• 15 g unflavored gelatin powder
• 60 ml cold water (for gelatin)
• 3 count large egg yolks
• 400 ml heavy cream, cold
• 1 tsp vanilla extract
• 50 g granulated sugar
• 120 ml water
• 2 tbsp pear liqueur or rum (optional)
• 200 g store-bought ladyfingers
• as needed Fresh pear slices or candied pears

How to make Charlotte aux Poires

1. Prepare the gelatin: In a small bowl, sprinkle the 15g gelatin powder over 60ml cold water and let it bloom for 5-10 minutes until softened and spongy.
2. Make the pear purée: In a food processor or blender, combine the 800g drained canned pear halves, 100g granulated sugar, 100ml water, and 1 tablespoon lemon juice. Process until completely smooth.
3. Heat the pear purée: Pour the pear purée into a saucepan and bring it to a gentle simmer over medium-low heat. Cook for about 5 minutes, stirring occasionally, to allow some moisture to evaporate and intensify the flavor.
4. Temper the egg yolks: In a small bowl, lightly whisk the 3 egg yolks. Gradually whisk about half a cup of the hot pear purée into the egg yolks to temper them, then slowly pour the tempered egg mixture back into the saucepan with the remaining pear purée.
5. Cook the cream base: Continue to cook the mixture over low heat, stirring constantly with a spatula, until it thickens slightly and coats the back of a spoon, about 3-5 minutes. Do not boil.
6. Dissolve gelatin: Remove the pear mixture from the heat. Add the bloomed gelatin and stir until it is completely dissolved. Pour the mixture into a clean bowl and let it cool to room temperature, stirring occasionally.
7. Whip the cream: In a separate, chilled large bowl, whip the 400ml cold heavy cream with 1 teaspoon vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled pear mixture until just combined. This is your pear Bavarian cream.
8. Prepare the syrup and mold: Lightly grease a 20cm (8-inch) round springform pan or charlotte mold. For the syrup, combine 50g granulated sugar and 120ml water in a small saucepan, bring to a simmer, and stir until sugar dissolves. Remove from heat and stir in the optional 2 tablespoons pear liqueur or rum.
9. Assemble the Charlotte: Quickly dip each ladyfinger into the prepared syrup, ensuring they are moistened but not soggy. Line the bottom of the mold with a single layer of ladyfingers. Arrange more ladyfingers upright around the sides of the mold, pressing them tightly against each other.
10. Pour the pear Bavarian cream into the lined mold. If desired, you can add another layer of syrup-dipped ladyfingers in the middle or on top of the cream.
11. Chill the Charlotte: Cover the mold with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cream is fully set.
12. To serve, carefully release the springform pan or invert the charlotte onto a serving plate. Garnish with fresh pear slices, candied pears, or a light dusting of powdered sugar.

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