A gourmet dessert to share with your loved ones: the Chocolate Pear Charlotte ! Inside, a pear mousse with pear cubes and a melting chocolate mousse surrounded by soft sponge fingers. A simple and accessible recipe, perfect for ending a meal on a light note...
What you will like with this chocolate pear charlotte
- flavors : the very gourmet pear and chocolate duo! The pear taste in the mousse is reinforced with diced pears. The chocolate is present but not very full-bodied.
- texture : this charlotte is very light in the mouth, perfect for the end of a meal. The two mousses are melting and the biscuits soft.
- difficulty level : very simple (even more so if you take canned pears in syrup). You can prepare this chocolate pear charlotte in advance the day before. You'll need an adjustable pastry ring to achieve it.
The choice of ingredients
- spoon cookies : take good quality biscuits, not to be confused with ladyfingers which are drier. You can make them yourself if you feel like it.
- Pears In Syrup : I made my own pears in syrup, I explain how to do it in my recipe. You can also buy them canned in stores. If you make them at home, make sure to buy them very ripe so that they have the maximum flavor.
How to make a chocolate pear charlotte?
- We soak the biscuits spoon and we garnish the circle : this is what constitutes the base of our charlotte.
- Prepare the chocolate mousse then we pour it into the bottom, on the spoon biscuits.
- We add a layer of spoon cookies soaked.
- Prepare the pear mousse with the mixed pears in syrup and whipped cream.
- We pour half of this mousse in the mold then we add diced pear.
- Finally we pour the rest of the foam, smooth and put the chocolate pear charlotte in refrigerator for at least 5 hours.
NB: the detailed recipe with all the quantities is given to you at the bottom of the page.
My tips for making your charlotte perfectly successful
- squeeze your biscuits tightly against the circle at the very beginning of the recipe: this prevents the mousse from running down the sides, which is a little less attractive.
- Beat the whipped cream firmly in each of the mousses, this avoids having a consistency that is too liquid when filling the mold.
- take cooling time into account : this is very important to have a pear chocolate charlotte that cuts perfectly.
How to store this chocolate pear charlotte?
As it contains cream, this chocolate pear charlotte must be kept in the refrigerator. You can keep it about 3-4 days, ideally under a bell jar to prevent it from taking on the smell of other foods.
Other recipes to try
If you like this type of dessert to share, I invite you to take a look at these other recipes on the blog:
- Raspberry charlotte cake
- Dessert 3 chocolates
- Flan Coco Antilleans
- Crispy white chocolate raspberry bavarois
- Banoffee pie banana caramel whipped cream
If you make this pear chocolate charlotte, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty charlottes!
Charlotte Pear Chocolate, Easy and Light
Easy and delicious, a charlotte with two flavors: pear mousse and chocolate mousse for a very light result...
Ingredients
Cookies and soaking
- 25 spoon cookies
- 100 g water
- 50 g granulated sugar
- 1 cc natural vanilla extract
Chocolate mousse
- 120 g dark pastry chocolate with 52% cocoa
- 190 g whole liquid cream 30% mg
- 1 gelatin sheet Vahine
Pear mousse
- 290 g drained pears in syrup or homemade recipe: heat 20-4 peeled ripe pears for 5 min in 1L of simmering water + 250g brown sugar + 1tsp vanilla. Leave to cool in the juice and drain.
- 180 g whole liquid cream 30% mg
- 25 g granulated sugar
- 2,5 gelatin sheets Vahine
Décor
- Sliced pear in syrup
- Chocolate chips
Prepare in advance
Soak the cookies
- In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and let the resulting soaking syrup cool down.
- Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
- Take a spoon biscuit, then dip its flat side in the syrup then place it against the inside of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
Chocolate mousse
- Soften the gelatin in cold water. In a saucepan, melt the chopped chocolate and 50g of liquid cream over low heat. Off the heat, add the softened and drained gelatin, smooth.
- Whip the remaining cream (140g) with a mixer to obtain firm whipped cream. With a spatula, incorporate the melted chocolate in two batches.
- Place this chocolate mousse in the mold, on the biscuits, filling up to half of the height.
- Soak spoon biscuits then place them on the chocolate mousse, pressing well. Refrigerate for about 1 hour.
Pear mousse
- Soften the gelatin in cold water. Blend 210g of drained pears in syrup.
- In a saucepan, pour half of the pear puree and heat over low heat. Off the heat, melt the drained gelatin. Add the rest of the pear puree and let cool.
- Whip the liquid cream and powdered sugar until stiff. Incorporate the pear purée in two batches with a spatula.
- Dice the remaining 80g of pears in syrup.
- Pour half of the pear mousse into the mold, over the biscuits. Place the diced pears then cover with the rest of the mousse. Smooth and refrigerate for at least 5 hours, or even overnight.
- Just before serving, add chocolate shavings on top of the charlotte and a sliced pear in syrup.
Notes
This chocolate pear charlotte can be kept in the fridge for about 3-4 days.
How to adapt the ingredients to the size of your mold?
The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
This cake is wonderful!
Hello Lilie.
Your recipe amazed my guests. Your instructions were very clear and the recipe was simple to make. A treat for all. Thank you
Thank you Martine! Glad you like this charlotte, see you soon :)
Great recipe, I didn't make any changes and everyone loved it! Thank you ☺️
Great, thanks Manon! See you soon :)
Hello,
Great Charlotte.
What is the exact size of the circle you used please?
Canned pears drained then mixed give something very thick?
Thank you in advance
John
Hello Jonathan, as specified in the recipe the circle must be set to 18cm. The pears in syrup, once mixed, are like very fine compote in terms of texture. Goodbye :)
Great recipe, very well explained, easy to make.
This charlotte was a big hit with my friends.
Beautiful and delicious!
I have to make a dessert again soon, I'm going to try the raspberry bavarois.
Thank you Lilie and see you soon
Thank you very much Catherine! See you soon :)
Thank you for this recipe !
The melted chocolate must be hot or cold when it is incorporated into the whipped cream?
Hello Fatiha, neither one nor the other, the chocolate must be lukewarm. It is incorporated in two times, with the spatula as specified. See you soon :)
Hello again,
*18cm okay I missed that.
So that reassures me about the pear mix.
Merci à vous
John
Hi,
Do you have any idea how much agar-agar to use instead of gelatin?
The thank you box
Good night
Hello Léa, I never use agar agar but I think the doses to use are indicated on the box. See you soon :)
Charlotte made for my birthday and there was only one word that came to mind for all of us: delicious
The cake is perfectly balanced: sugar, chocolate and fresh pears.
A pure moment of gluttony as we like.
We were already fans of your cookies...
Congratulations on your achievements and your sharing.
Thank you Emma for your very positive feedback, I'm really glad you liked it! See you soon :)
Appetizing!
I'm going to try replacing the layers of biscuits with 2 discs of sponge cake!
Charlotte made this weekend and for a first it was very successful! Everyone was impressed and really enjoyed it, thank you very much for sharing the recipe.
Many thanks for your return! Glad you like the charlotte :) See you soon
A real treat, this pear chocolate charlotte!! For a 1st it was a great success! Thanks for the recipe!! To be treasured!
Hello Fanny, thank you for your feedback! Glad you like this charlotte. See you soon :)
Hello,
No mold found in 18 I only have 24cm… do you know if the doses should be increased so that the layers are thick enough???
I'm going to make it for Christmas the budget is very tight I can't buy a mold...
Hello Anne, you simply have to do a volume calculation. For your case, multiply the ingredients by 1,77 (your mold must be the same height as mine 9cm, important for a charlotte).
Delicious! But I have a question: I followed your recipe exactly, but my chocolate mousse was much lighter than in your photo.
Hi Lisa, maybe it's related to the chocolate itself? As long as it tasted good, that's great! See you soon :)
Very good recipe, easy to make and which has conquered the palate of Christmas guests!
Merci!
Thank you Eva! Goodbye :)
I just jotted down the recipe and will be making it this weekend.
Hello, I don't have an 18 cm diameter pastry ring but on the other hand I have one 20 cm in diameter, can I use it for this recipe without modifying the quantity of ingredient?
If not, if I need to change the amount of ingredients, how much should I do?
Thank you, Aysha
Hello Aysha, if you change the diameter you must necessarily change the quantity of ingredients. After a volume calculation (Pi x radius x radius x height) of my mold then yours. You divide your volume by my volume and you get 1,23. This is the number by which you must multiply each ingredient. See you soon :)
Thank you for your reply!
Hello
Is it possible to make the chocolate part simply as a chocolate mousse (eggs + chocolate) thank you
Hello Melissa, no I don't recommend it, it won't hold up in a charlotte. Trust the recipe, it's very easy to prepare :) See you soon
Hello,
Is it possible to make it without gelatin? THANKS
Hello Barbara, gelatin is essential here to hold the charlotte. See you soon :)
Hello
Can we not put cookies on top of the chocolate mousse and put the pear mousse directly?
Thank you
Hello Barbara, you can modify my original recipe in this sense. The result will be even lighter (than foam can be disgusting for some). See you soon :)
Hello, is it possible to replace the chocolate with almond cream? And how to make it? Thank you very much!
Hello Sandy, to answer you, no, it is not possible as it is because it would be necessary to develop a new recipe from scratch. Chocolate mousse plays a key role in my charlotte recipe. See you soon :)
Hello
Thank you for this tempting recipe that I will try tonight! I plan to make it in a classic charlotte mold, do you think that is a problem? Thanks again ❤️
Hi Claire, you can use a charlotte mold, but the look will be a little different. See you soon :)
Hello
Excellent recipe, I've made it twice and it's always a great success.
Thank you very much
Thank you Chantal, glad you like the charlotte! See you soon :)
Hello,
I made the charlotte by making my own peaches in syrup as indicated in the recipe.
I then added more diced pear (150 g instead of 80 g).
Everyone had a great time!
The recipe is very well explained, easy and the result excellent!
Thank you for this recipe !
Thanks Patrick!
Hello, I have a mold of 25 cm in diameter, by how much should I multiply my quantities? And would that fit well at least for 10 people? Thank you for your reply. Good day
Hello Amandine, to change the quantities from an 18 mold (mine) to a 25 mold (yours), you have to calculate the volume of each (3,14 x radius x radius). Then divide your mold volume by my mold volume. So we get 1,93 = the number by which you have to multiply each ingredient. See you soon :)
I serve the chocolate pear Charlotte with custard, it's excellent.
Thank you Réjane for your feedback! See you soon :)
A delight
Very good recipe, light and tasty, I made it with a 26 cm circle for 12 people, but I put pieces of fresh and very ripe pears.
Thank you for this recipe
Thank you for your feedback Bernard! See you soon :)
Thank you very much, really great recipe, everyone enjoyed it.
My pleasure ! Thank you for your feedback Marie Caroline! See you soon :)
Thank you for this perfect recipe which was that of my first charlotte, made yesterday and tasted today. I bought my mold especially ☺️. I have not changed anything from the recommendations: everything is there: a pretty presentation, not very sweet with a lot of taste. A big thank you!
Thank you very much for your message! I'm really happy that you like my little charlotte :) See you soon!
Hello, I can't get my foam cream to rise… how should I do it??
Hello Louvie, to make whipped cream, the cream must be very cold. It forms gradually over several minutes. To speed up the setting, you can put your bowl and whisk in the freezer for 10 minutes before pouring the cream. I hope these tips help you. See you soon :)
Hello
My 2 whipped creams didn't set even though I had put everything in the fridge. So I added a little gelatin.
! I'll unmold it tomorrow morning but I'm afraid it'll be too liquid :-/
Hello Adriane, I'll give you some tips for making a success of your whipped cream next time: cream which must be very cold (essential), do not whip by hand but with an electric mixer or a food processor, possibly place your whisk and your bowl in the freezer for a few minutes before whipping. With all this, impossible to miss :) See you soon
Hello, I don't have a ring, can I try in a classic charlotte mold? Which means I have to unmold it...
Hello Dorothée, I have never tried with a charlotte mold, but once the mousses are set, you should be able to unmold the charlotte I think, to test! See you soon :)
Hello,
Another perfect recipe and super easy to follow for the realization :)
Thanks again for sharing your experience!
Thank you very much Fatema for your feedback! See you soon for other recipes :)
Good evening,
Then make this charlotte tomorrow and freeze it until Sunday? THANKS
Hello Pauline, yes you can freeze it for a few days. To defrost it, it will be in the refrigerator (slow defrosting) for approximately 4-6 hours. See you soon :)
Hello, so I tried but I made the sponge finger biscuit myself, and the same for the poached pears, so I used the syrup (very little) to extend the pears, mix, soak with a little pear alcohol + syrup, it was very delicious, I will do it again and do even better next time. Thank you.
Thank you Clo for your feedback! See you soon :)
Hi,
Charlotte made this Sunday, my guests and ourselves found it perfect, not too sweet as we like. Worthy of a pastry chef's cake and easy to make. I would do it again with other flavors.
Thank you
Thank you very much Nathalie! I have other charlotte recipes on the site if you like, see you soon :)
Bonsoir
I just made the recipe. For the pear mousse, my whipped cream was perfect, I added the pear puree in two batches but the texture seems strange to me, the whipped cream looks like little lumps. I still put it in the fridge for tomorrow
Hello Annick, don't worry, it's normal because it's the pear puree that you see. With the gelatin it sets well afterwards like a mousse. See you soon :)
Thank you for this recipe, tested this weekend for my daughter's birthday, by doubling the quantities, set my circle to 24cm we were able to make 15/16 portions. Everyone enjoyed it! The perfect mousses, very good hold. It was the first time I made a charlotte!
Thank you Chloe for your message! Glad you like it! See you soon :)
Cake made even though I have never really made pastries. It is simple and very well explained! He is beautiful and very good. Not too sweet either. It had its effect, and was really very good!
I will definitely do it again!
Thank you very much Gwendoline! I try to make baking as accessible as possible, and I'm glad you like the charlotte, see you soon :)
Hello,
The circle that you offer us at a height of 8 cm
Will this work for the recipe? or is it necessarily 9cm? THANKS
Hello Fatima, my circle is 9cm high but for this charlotte, it is the biscuits which retain the mousse, not the circle. So you can take a circle 8cm high and that will work too. See you soon :)
Hello
I already made the charlotte for a birthday by tripling the quantities and it was a real success.... everyone enjoyed it and it was easy to prepare,
I really want to try it as a log for Christmas but I don't really know how to garnish it like a log after unmolding. Have you ever tried ? Do you have an idea ?
Thank you
Hello Anne, thank you for your feedback! I have never tried it in a log, you will have to adjust the quantities yourself, see you soon :)
Hello
For quantities no worries I manage
In fact, I'm looking for an idea to garnish it after unmolding.
Merci :)
Hello Anne, you can simply take inspiration from my garnish that you see in the photos. See you soon :)
Hello Lilie,
First of all, thank you for your recipes which are excellent. I made this pear-chocolate charlotte for Christmas and my wife told me she had never eaten such a good charlotte (with fresh pears as suggested), she had another one, that's saying something! I had previously made your raspberry white chocolate bavarois recipe several times and my guests all enjoyed themselves and congratulated me (in this case I would like to point out that it is largely thanks to you and your very precise recipes that the result is so good). I will definitely try other recipes and thank you again for the precision and for your explanations for the recipe sequence. I wish you an excellent Christmas.
Hello Bruno, that's very kind of you! I'm really happy that you are treating your loved ones with these homemade desserts! Happy New Year to you :)
Hello, I am planning to make this recipe for my husband's birthday and I am sure it will be a hit!!
I obviously haven't read all the comments, so please excuse me if this has already been suggested:
for me, it is obvious that I will soak the sponge fingers in the pear juice, it would be a shame not to use it and to make another one with sugar... even if it means adding a little water.
Isn't that a good idea?
Good luck to you and thank you for the clarity of presentation
Hello Isabelle, if you prefer you can use the juice of the pears to soak your biscuits: I prefer to make the vanilla syrup for which I give the recipe. See you soon :)
Very pretty charlotte which had its effect!
Thank you very much for this magnificent recipe whose flavors are very balanced.
A delight, which 2 of us tasted over 3 days
Thank you very much Nancy, you are right, this pear chocolate charlotte goes down well, at the end of a meal it's what you need :) See you soon
Hello
How high is the pastry ring?
Thank you in advance for your reply
Hello Kat, my pastry circle is 9cm high for this chocolate pear charlotte. See you soon :)
Thank you for this recipe ! The charlotte was very successful. Very light and not at all cloying, it is perfect to finish a hearty meal. I'm going to do it again soon!
Thank you very much Amandine for your feedback! Glad you like it, see you soon :)
Delicious and simple recipe for a first time for my 3 year old's birthday... Successful Chantilly, super frothy pear mousse but on the other hand my chocolate mousse was a little more compact how can I fix it for the next one?
Hello Jess, glad you like this charlotte! It's quite normal (and it's done on purpose) that the bottom chocolate layer is denser and more delicious than the top light and fruity one. I wanted to make a contrast of texture and flavor, I think my readers like it a lot if I judge by all their messages :) See you soon
Hello,
I squeezed the cookies tightly, but the chocolate mousse went under my pastry ring. Can I let the mousse set in the fridge and then add it to the cookies for a better hold?
Thank you in advance
Hello Anne-Sophie, it is not normal at all if your mousse does not hold between the biscuits. I think your whipped cream is not beaten enough, and when you add the chocolate it liquefies. No, the mousse cannot be set in the fridge beforehand because it contains gelatin. See you soon :)
Thanks for the recipe! It was a unanimous success :)
My circle was much larger but I kept the quantities of mousse indicated, I just added a mascarpone whipped cream on top to add thickness and it was delicious
Thank you very much Pauline! See you soon :)
I don't see the quantities in the recipe
Hello Corredera, you will find the complete recipe at the bottom of the page, after my preparation tips. See you soon :)
Just a quick question regarding the quantity of pears, is that 20 to 24 peeled pears or 2 to 4 used?
Hi Rass, the packaging here in France is 4 to 5 pears in the box. The exact quantity you need is written in the recipe in grams.
Hello,
First of all, I wanted to tell you that your site is really very beautiful and very detailed!
I had a question about your recipe. Do you think it is possible to replace the pear with strawberry?
We look forward to seeing you!
Have a good day,
Alice
Hello Alice, thank you very much for your message! So to answer your question, I advise you to take my strawberry charlotte recipe directly here: https://liliebakery.fr/charlotte-aux-fraises/
Charlotte already made and it's great! I would like to make one again and as I have 250g of mascarpone I would like to know if it is possible to integrate it into the mousse (chocolate I think) and if so should I modify the ingredients of it? Thank you in advance.
Hello Sophie, so to answer you, the mascarpone will thicken the texture of the charlotte (that's not the goal) but if you absolutely want to put some, you can add it to the whipped cream used to make the pear mousse. You put 100g of mascarpone (you remove 50g of cream). You whip with the whipped cream made to homogenize. See you soon :)
First of all, thank you for your answer (mascarpone whipped cream) I will try and use pink biscuits from Reims...we will see...
Another recipe made and once again: perfect
This dessert was unanimous after a family meal. Fresh, light, not too sweet
Thanks Sarah! I'm really happy that you like the charlotte :) See you soon
I always make the chocolate mousse using whipped cream without gelatin and it holds up very well.
Thank you Rosine! :) See you soon
I made your charlotte recipe for my son's second birthday. It was a first so I crossed my fingers really hard
Well, it was a real success!!
Thank you for the detail given to your recipes, and the advice, we are supported at every step, by following the instructions you can't go wrong!
Thank you very much Caroline, I'm glad you and your loved ones liked it :) See you soon
Hello, I would like to make this recipe with a 30x30 frame (15, 20 people). By how much should I multiply the ingredients?
Thank you very much.
Hello Philippe, it is possible but you have to do a volume calculation to get your answer.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
Hello, great recipe I've made them twice already, always a treat, it's great.
Thank you very much Nat! See you soon :)
very good cake. The recipes are always very well explained. Congratulations
Thank you Monique! Glad you like my recipes :) See you soon
Excellent recipe, very well explained, perfect dosages, unanimously approved, thank you!!
Great, thank you very much Aude for your feedback! See you soon :)
I made this recipe: excellent!!
This is the third recipe I've tried out from your many suggestions and it's always a success, without changing one iota of the ingredients and/or quantities. I'm really impressed by the quality of your explanations. Thank you very much ☺️
Thank you very much Nathalie! Glad you like this charlotte in any case! See you soon for other recipes :)
I've had nothing but compliments.
Easy recipe to make because very well explained. Thanks for sharing!
Thanks to you, I dare to make a little more “refined” pastry.
Thank you Christelle, I am indeed trying to make all these dessert recipes accessible to as many people as possible. Baking is a way to please others, and to be proud of your achievements too! Thank you for your loyalty, see you soon :)
Very easy to make and my guests really enjoyed it. I will make this recipe for Christmas but I will make the poached pears myself because, in a can, they were a little too firm for my taste. Your recipes are very well explained and delicious
Thank you very much Violette! If you poach your own pears, it's even better :) See you soon
I haven't found an adjustable circle. Can I start with the pear mousse? To unmold, I'll have the pear mousse on top.
Hello Yvette, if you assemble the charlotte the right way up in your mold, as I do, and if you want to start with the pear mousse, it will therefore be under the chocolate mousse for unmolding. See you soon :)
Recipe made and it was delicious! Thank you!
Thank you very much Imane for your feedback! See you soon :)
I want to make this charlotte for Christmas lunch (it's my turn...). I made a small one today by halving the ingredients, in a traditional mold, so upside down. It was to see how I got on between the whipped cream, the gelatin, etc.... it's my first Charlotte...
Amazing result, everything holds together perfectly. Very good especially! Maybe the sugar syrup is a little sweet, or maybe we soaked the biscuits too much.
I'll do it again in two days, but I'll double the quantities.
I add to my previous comment that I made the Charlotte in 26 cm, it was a huge success! Thank you for this recipe!
Incredible recipe, the proportions are perfect, nothing to change, delicious!!
cake made several times and always appreciated. Thank you for all your recipes which are always well explained
Thank you Monique! Glad you like this charlotte! See you soon :)
I made the recipe in a traditional charlotte mold, I simply added a layer of biscuits on top so that the charlotte would have a base once it was turned over: it worked very well! The mousses were quite compact, the sponge fingers (which I made myself) were just the right amount of soggy. The chocolate mousse/pear mousse boundary was very beautiful, the presentation worthy of a pastry chef according to my grandmother! The preparation is simple, not too long especially if the biscuits and pears in syrup are purchased.
Attention for those who will make the recipe, use pears in syrup and not plain pears! To save time (I didn't have any canned pears in syrup) I used plain pears and the pear mousse didn't have much taste because it wasn't sweet, but hey it's my fault so I won't take off a star for that!
Thank you Inès! You have to follow the ingredients carefully and choose pears in syrup, it really is important. See you soon :)
Many thanks for this recipe!!!
I discovered your blog by chance while looking for a recipe for pear and chocolate charlotte and I immediately liked it!
As for the charlotte, I followed the recipe to the letter... a real success, not too sweet and with few ingredients, everything we love!
I can't wait to try the other recipes!
Thank you very much Faye! See you soon :)
Hello !
I'm thinking of making this cake which looks wonderfully good, however I have a little question about the mold: I don't have a ring to make this charlotte, can I use another mold or will the traditional molds (I have the one with the reference 5 five simply smart charlotte mold from Amazon) be suitable? If so, how will the unmolding go?
Thank you so much.
A simply delicious, creamy, and refreshing recipe! Every time I make it, my guests love it. They can't stop raving about it.
Thank you very much Bella! See you soon :)
Great recipe! I'm not too much of a chocolate person but the mousse is light here..The guests thought I bought it at the bakery... You can also add pink Reims biscuits to add color...Thanks for this great recipe...
Thank you very much Catherine! Like at the pastry shop :)
Really a good recipe, I have already made it several times and not disappointed.
I just finished one for my grandson's birthday tomorrow.
Thank you very much
Thank you very much Anne! See you soon :)
Hello,
I would like to have the exact quantities for 10 people for the pear chocolate charlotte and the dimensions of the pastry ring.
Goods.
Hello, the calculation of proportions to be made is indicated at the bottom of the recipe card. See you soon :)
Hello Lilie, I would like to know which gelatin you use? Are they the brown sheets or the others? Because I know that they do not have the same weight and the result is not the same. Thank you for your answer.
Hello, Vahiné brand in supermarkets, See you soon :)
Excellent and light! I made it in a double version in a 26 cm mold, with fresh pears, for a family gathering. Everyone enjoyed it, even the pickiest eaters at the table. Thank you for sharing this recipe.
Thank you Cornelia for your feedback! See you soon :)
Hello, I wanted to know if you think it would still be as good if I made this charlotte without the chocolate. Because it's a second cake and the first one is already chocolate.
Hello, it's possible, you'll have to test the proportions for the pear first. See you soon :)
Thank you very much for your answer
Excellent Charlotte, easy to make and loved by everyone!
Thank you Agnes! See you soon :)
MMM
Hello,
At what temperature do you reintegrate the pear puree with gelatin into the whipped cream to avoid melting it? Same question for the hot chocolate?
If my mold is 24 cm, I need to multiply the ingredients by 1,77, is that correct?
Hi Hélène, I add it while it's still warm to avoid melting it. See you soon :)
Hello, do I need to use acetate sheeting? Thank you.
Hello, this isn't necessary with tightly packed biscuits. See you soon :)
Great recipe, all my guests were delighted!
I've been following your recipes for 5 years and have never been disappointed.
I love baking and your recipes are easy to make. Thank you so much!
Oh thank you so much Nicole! See you soon :)
Hello,
Can I replace the pores with strawberries? If so, how do I prepare my mousse?
thank you for your comeback
Hello, my strawberry charlotte is here: https://liliebakery.fr/charlotte-aux-fraises/
Excellent recipe! I've made it twice in a row and it's always been a success!
Recipe adopted.
Thank you so much ! Goodbye :)
Thank you, Aurélie, for all these fantastic recipes—they're as beautiful as they are delicious! Thank you for your step-by-step explanations and tips for making them a success! Thanks to you, I've tried recipes I thought I was incapable of making, and the wow factor is guaranteed every time!!!! I'm such a fan of all the recipes, the advice, and the photos! Thank you, thank you! I'm really looking forward to making a Yule log this winter :) Caroline
Oh thank you so much Caroline! I'm so glad you like my recipes! See you soon :)
Hello, I plan to make your recipe for Christmas Eve. Can I make this charlotte in advance and freeze it?
Thank you
Hello, yes it's possible, see you soon :)
The instructions are very clear and I didn't change anything in the recipe... and your charlotte was a huge success!
Thank you for this recipe
Thanks Kat! See you soon :)
Hello, thank you so much for your well-balanced and low-sugar recipe! As I only had 70% chocolate, I increased the amount of cream slightly to maintain the smooth texture and it was perfect.
Thank you so much, Bérengère! See you soon :)
A very good recipe and easy to make.
However, I find the pear flavor isn't strong enough in the mousse. Is it possible to add pear flavoring, and if so, how much? Thank you for your advice. And congratulations again on your recipes.
Hi Myriam, it depends on the pears used. This kind of flavoring is very strong, so I think just a few drops will do. See you soon :)
A successful charlotte, it impressed my friends! ☺️
Thank you Stéphanie! See you soon :)
A perfect recipe!!! A real treat!
Thanks Frédéric! See you soon :)