Pear Charlotte

Overview

The original recipe comes from Kawakami Bundy's "The Most Detailed Dessert Making Textbook". Now is the autumn and winter season, and pears are dry and moisturizing. This dessert is refreshing and fragrant, melts in your mouth and leaves a lingering aftertaste. Made with split-egg whipped sponge cake and vanilla-flavored Babaro, it is as elegant as a lady's hat.

Tags

• baking
• apricot jam
• candied pear
• caster sugar (meringue)
• egg yolk
• gelatin sheet
• low gluten flour
• pear wine
• pistachio
• syrup
• vanilla pod
• whipping cream
• fine sugar
• milk
• powdered sugar
• protein
• water

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Candied pear

   

3. 3 Make a sponge cake body by beating with separated eggs and bake in an oven at 190 degrees for 10 minutes

   

4. 4 You can divide the bottom and sides into two parts with batter

   

5. 5 The round shape is used as the base of the cake

   

6. 6 Make English sauce from ingredient A, add reduced gelatin sheets in ice water and let melt

   

7. 7 Add the whipped cream, pear chunks, and pear wine to 6 and set aside to cool

   

8. 8 Place the model on the side cake body, and cut the cake that is longer than 5cm in height

   

9. 9 Cut the bottom cake into a size that can fit into the bottom

   

10. 10 Brush the cake with wine sugar liquid

    

11. 11 Fill in the prepared babalu and use a rubber spatula to smooth the surface

    

12. 12 Arrange the sliced candied pears on a square shallow plate, push them away at an angle, and grill them with a gas torch until the surface becomes caramelized

    

13. 13 Use a scraper to pick up the pears and place them generously on the barbaro

    

14. 14 Put apricot jam and water in a pot, heat over medium heat until the jam melts into the water, apply mirror pectin on the pear, and put it in the refrigerator for 30 minutes to cool and solidify

    

15. 15 Move the cake to a plate, lift the mold vertically from above, and tie a decorative bow around the cake