Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, charlotte-style pear mousse cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Learn to make a pear charlotte cake recipe. The elegance of this Pear Charlotte mousse cake lies in its simplicity and its taste. I love pear bavarois so I tried to make it myself.

Charlotte-Style Pear Mousse Cake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Charlotte-Style Pear Mousse Cake is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook charlotte-style pear mousse cake using 20 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Charlotte-Style Pear Mousse Cake:

1. Make ready Ladyfingers:
2. Get 3 Egg yolks
3. Take 60 grams Sugar
4. Make ready 3 Egg whites
5. Prepare 70 grams Cake flour
6. Take 1 Powdered sugar
7. Prepare 1 Canned pears syrup
8. Get Bavarois:
9. Make ready 9 grams Gelatin leaves
10. Take 3 Egg yolk
11. Get 60 grams Sugar
12. Prepare 200 ml Milk
13. Make ready 1 tbsp Rum
14. Get 1 tbsp Grand Marnier or Cointreau
15. Get 200 ml Heavy cream
16. Get 1 can Diced Canned Pears
17. Take Decoration:
18. Take 1 Nappage
19. Take 3 large Pears
20. Make ready 1 Raspberries, blueberries and mint leaves

I love pear bavarois so I tried to make it myself. Nappage is easier to find in stores these days, so I made some changes to the recipe. 「Lady finger biscuit inside with pear mousse top with torched pear」Poires Charlotte CharlotteauxPoires. Layers of pears, chocolate and a dreamy pear mousse! Try this delicious dessert and follow our step-by-step, illustrated recipe.

Instructions to make Charlotte-Style Pear Mousse Cake:

1. Preheat oven to 180°C and drain the canned pears, reserving the syrup. Soften the gelatin leaves in cold water.
2. Make the ladyfingers. In a large bowl, beat the egg whites until thick and soft peaks form. Add the sugar in two or three parts and continue beating to make a stiff meringue.
3. Add the egg yolks and stir until evenly mixed.
4. Sift the cake flour and quickly fold it in.
5. Put a sheet of paper the size of the circumference of the cake pan under the parchment paper to act as a guide for squeezing the batter to the correct height and length of the ladyfingers.
6. Put the batter in a pastry bag with a 1.5 cm tip and squeeze it out. You will use the leftovers, so make extra.
7. On a separate baking sheet, squeeze out a 16 cm diameter circle of batter to use for the base. Smooth the surface.
8. Sprinkle only the lady fingers to be used for the sides generously with powdered sugar so that the surface is white. Bake all of the parts for 12-13 minutes. (All at once, or in batches.) Leave on the parchment paper to cool.
9. Prepare the bavarois. Heat the milk in a pot. Mix the egg yolks and sugar in a bowl and add the warm milk, a little at a time. When all of the milk is mixed in, put it back in the pot.
10. Return to heat and cook until slightly thickened, stirring constantly with a wooden spatula. (Do not use a whisk.) The foam should disappear, and it should be bubbling lightly from the bottom. Remove from heat, add the softened gelatin and stir to dissolve. When the mixture has cooled slightly, stir in the liqueur.
11. Line a cake pan with a removable bottom with parchment paper, with the paper slightly peeking out above the top of the pan. Place the baked ladyfingers made in Step 8 tightly together around the sides of the pan, leaving no gaps. Put the cake base on the bottom. Brush the inside with canned pear syrup.
12. The leftover ladyfingers will be used in the bavarois, so cut about a ladleful into cubes and coat them with 1~2 tablespoons of pear syrup.
13. Go back to making the bavarois. Place the pot in Step 10 in cold water and stir until slightly thickened.
14. Whip the cream over ice water until soft peaks form. Stir in the mixture from Step 13.
15. Assemble: Pour half of the bavarois in the prepared cake pan. Next, put in the cut up ladyfingers and diced pears. Pour in the remaining bavarois. Smooth the top and chill in the fridge for about an hour.
16. When the bavarois is almost set, start the decoration.
17. Arrange thinly sliced pears on top and brush the top with warm nappage. (If you don't have any, you can top it with a jelly made with gelatin leaves, water, and sugar that has been chilled over ice water to spreading consistency.) Decorate with berries rolled in nappage.
18. Chill in the fridge for 3~4 hours until firmly set. This shows what it looks like when cut. To serve, dip a knife in hot water, wipe the knife clean, and cut, using a slow sawing motion. Repeat this for each slice.

Before starting this Chocolate & Pear Mousse Cake recipe, make sure you have organised the necessary ingredients for the pistachio biscuit. Download royalty-free Tropical Mousse Cake (Charlotte) decorated with macarons, physalis and chocolate spirals, on a yellow floral Photo "Tropical Mousse Cake (Charlotte)" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The original recipe of charlotte was created in Germany and implied a classical German dessert baked from However, you can also use other berries and fruit, such as pears, plums or strawberries. Those who like chocolate can substitute the fruit filling by chocolate mousse or any cream. You should be able to slice the cake for serving, so the mousse has to set until relatively firm (but not too rubbery).

So that’s going to wrap it up for this special food charlotte-style pear mousse cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!