Dessert
Hazelnuts pears
Eat your first chestnuts of the year with this chestnut and pears charlotte recipe.
15 min
Prep time
4
Servings
Medium
Difficulty
15 min
Total time
Ingredients
Instructions
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1
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2
Pour soften the chestnut cream, place the gelatin leaves in a bowl of cold water and drain them
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3
Heat 2 tablespoons of chestnut cream in a saucepan and dissolve the gelatin with
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4
Pour all this into a mixing bowl and stir in the rest of the chestnut cream
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5
Beat the heavy cream to form whipped cream, then sprinkle with powdered sugar at the end
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6
Whip the egg whites until stiff peaks form. Gently fold in the whipped cream followed by the egg whites into the chestnut cream
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7
Reserve the poached pear syrup and cut two pears into small pieces, then add them to the cream
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8
Line the bottom of a Charlotte mold with plastic wrap
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9
Dip the biscuits in the poached pear syrup and place them vertically on the sides of the mold
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10
Place a layer of chestnut cream in the mold, followed by a layer of dipped biscuits, and finish with the chestnut cream
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11
Refrigerate for at least 6 hours
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12
Once demolded, decorate the Charlotte with candied chestnuts and whipped cream
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