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Le Chaudron recipe
Charlotte aux poires chocolat
Chocolate pear charlotte
⏱ 50 minServes 8Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
24ladyfingers
4poached pears, diced
200 g (7 oz)dark chocolate
300 ml (1¼ cups)heavy cream
60 g (2 oz)sugar- 200 ml (¾ cup)pear poaching syrup
- 24 ladyfingers
- 4 poached pears, diced
- 200 g (7 oz) dark chocolate
- 300 ml (1¼ cups) heavy cream
- 60 g (2 oz) sugar
- 200 ml (¾ cup) pear poaching syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Quickly dip the ladyfingers in the syrup and line the bottom and sides of the charlotte mold.
- Melt the chocolate over a water bath for 5 minutes.
- Whip the cold cream to stiff peaks and fold into the cooled chocolate.
- Add a layer of mousse and scatter with pear.
- Repeat, finishing with a layer of ladyfingers.
- Refrigerate for at least 6 hours, then unmold and decorate.
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