290gdrained pears in syrupor homemade recipe: heat 20-4 peeled ripe pears for 5 min in 1L of simmering water + 250g brown sugar + 1tsp vanilla. Leave to cool in the juice and drain.
180gwhole liquid cream 30% mg
25ggranulated sugar
2,5gelatin sheetsVahine
Décor
Sliced pear in syrup
Chocolate chips
Instructions:
Soak the cookies
In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and let the resulting soaking syrup cool down.
Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
Take a spoon biscuit, then dip its flat side in the syrup then place it against the inside of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
Chocolate mousse
Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 50g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
Whip the remaining cream (140g) with a mixer to obtain firm whipped cream. With a spatula, incorporate the melted chocolate in two batches.
Place this chocolate mousse in the mold, on the biscuits, filling up to half of the height.
Soak spoon biscuits then place them on the chocolate mousse, pressing well. Refrigerate for about 1 hour.
Pear mousse
Soften the gelatin in cold water. Blend 210g of drained pears in syrup.
In a saucepan, pour half of the pear puree and heat over low heat. Off the heat, melt the drained gelatin. Add the rest of the pear puree and let cool.
Whip the liquid cream and powdered sugar until stiff. Incorporate the pear purée in two batches with a spatula.
Dice the remaining 80g of pears in syrup.
Pour half of the pear mousse into the mold, over the biscuits. Place the diced pears then cover with the rest of the mousse. Smooth and refrigerate for at least 5 hours, or even overnight.
Just before serving, add chocolate shavings on top of the charlotte and a sliced pear in syrup.
Notes:
This chocolate pear charlotte can be kept in the fridge for about 3-4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)