How to Make Pear Charlotte

Twenty years ago, you wouldn't have chosen your own meals because the times didn't allow it. Twenty years later, you can choose your favorite meal, but you are too busy. But remember, don't let being busy take away your health. For the sake of health, please follow me to learn how to make Pear Charlotte.

1. Add 45g of fine sugar to 121 egg whites in 3 batches and beat until it can be pulled into a right-angled peak. Tip: Use refrigerated eggs, egg beaters, and bowls that have just been taken out of the refrigerator. They should be clean and free of water and oil.

2.212 Cake edges and cake slices: Separate egg yolk and egg white, beat egg yolk 45g fine sugar until expanded, sticky, and light yellow, set aside

3.1 Use a 1cm diameter round piping nozzle to put the batter into the piping tape. On a baking tray covered with a non-stick cloth, squeeze out the batter in vertical strips around the edge of the cake. After squeezing, sift 2 layers of powdered sugar on the surface and immediately bake in a preheated 200-degree oven for about 10-15 minutes. (Tip: Try to squeeze the upper and lower edges to be even and uniform in thickness. If the upper and lower edges are not easy to squeeze, you can use a heat-resistant silicone mat with scales and rulers to bake underneath, or sprinkle flour to make two shallow white strips as the ruler)

4.2 Pour the egg yolk paste into the beaten egg white paste and stir evenly with a rubber spatula; then sift in the low-gluten flour while mixing the flour and egg paste until the mixture is even and no dry powder is visible. (Tip: It is easier to mix the flour if you sift it in batches than all at once)

5.1 After baking, cut the bottom edge of the edge evenly. If one strip is not enough to surround the inside of the mold, prepare two strips.

6.2 Then, use the same pasting bag to squeeze out two spiral-shaped discs on the baking tray. The diameter should be at least the same as the diameter of the mold, or slightly larger than the diameter of the mold. The time and temperature are the same as above. (Tip: It should be slightly larger than the diameter of the mold so that there is room for trimming after baking. If there is not enough space on the baking tray, bake the edges first and then the cake slices)

7. Insert the surrounding edge into the mold, and the two seams should be tightly connected. (Tip: Cut it a little bigger so that it can be connected tightly. If it is not tight, you need to add a small strip to make it tight)

8. Cut the round cake slices into appropriate sizes and place them tightly in the mold for later use.

9.1 Whisk 3 egg yolks and 60g of fine sugar until thick and swollen, then slowly pour in the hot (50 degrees) pear juice and stir evenly.

10.2 Make pear mousse: Cut about 250g of pear into pieces, put into a blender, add a few drops of lemon juice and about 20g of water, blend into a paste, then filter out the residue, leaving only 150g of pear juice. (Tip: It is best to choose sweet and delicate pears. The pear juice will inevitably be a little oxidized, but it doesn’t matter, the mousse made will still be white)

11. After stirring evenly, stir continuously over the lowest heat. (Tip: Always use the smallest fire)

12. Heat until it reaches about 85 degrees, the edge of the pot shows signs of boiling, the liquid becomes slightly viscous, and a thin layer can be hung on a wooden spoon

13. Then add the gelatin softened with cold water and mix well

14. Add the wine and mix well, then put it in the freezer for about 15 minutes, and take it out when it becomes thicker.

15. Whip the cream until 70% distributed

16. Mix the pear juice from step 14 and the whipped cream evenly. The pear mousse is ready.

17. Pour half of the mixture into the prepared mold and cover with pears.

18. Then cover with another cake slice

19. Finally, pour the remaining mousse until it is about 90% full.

20. Boil pears: The amount of water should be enough to cover the pears by 1-2 cm. Add appropriate amount of rock sugar and bring to a boil. Then add the washed pears and cook over medium heat for about 7 minutes. Tip: Because it is used as a decoration, it cannot be cooked for too long, or it will burst or become too soft.

After reading this, you will fully understand the detailed method of making Pear Charlotte. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.