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Pear Charlotte - 10/20/07

 

This is not a traditional charlotte filled with Bavarian cream and then lined with Ladyfinger biscuits.  This Pear Charlotte is from Emily Luchetti, the famous pastry chef from the acclaimed Stars restaurant,  is filled with caramelized pears and then lined with brioche.  Emily' s recipe called for Brioche, a sweet and enriched bread, so the end product is a crispier, richer crust and she was right the Charlotte was very good.

A layer of caramelized pears is set on top of the charlotte.

 

Indeed the the crust is crispy and very yummy!

The Charlotte is served with a cream vanilla and chocolate crème Anglaise.

Preparation work..

The pears are sliced into small pieces.

Sugar and pear liquor are added to the sliced pears and then it will caramelized on medium heat for a good 20 minutes.

I am lining up the molds by cutting and then shaping the brioche to fit my ceramic mold.

Caramelized Pears are added in the middle of the mold.

A last brioche layer is set of top of the mold and then brushed with a mixture of butter, sugar and cinnamon.

Fresh out of the oven.  All I need to do is invert them into a small plate and start the decoration.

 

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