Professional reference formula
Yield: one 18 cm / 7 inch charlotte.
All quantities and process choices on this page are external professional evidence.
- 24–30 ladyfingers
- 350 g pear purée
- 80 g sugar
- 8 g powdered gelatin plus 48 g cold water
- 300 g whipping cream
- 200 g diced poached pear
- 150 g water, 100 g sugar and pear eau-de-vie or lemon for syrup
Method
- Bloom gelatin in cold water.
- Warm part of the pear purée with sugar, dissolve the gelatin, then combine with the remaining purée and cool to about 28°C / 82°F.
- Fold in softly whipped cream to make pear bavarois.
- Line the base and sides of a ring with lightly syruped ladyfingers.
- Fill with bavarois and diced pear, close with biscuit, and chill until fully set before unmoulding.
Professional identity
Pear charlotte is a moulded dessert lined with biscuits à la cuillère or ladyfingers and filled with pear bavarois, mousse or cream plus pear. A bread-lined baked charlotte belongs to a different preparation family.
Critical controls
- Do not soak ladyfingers until fragile.
- Cool the purée base before folding in cream.
- Drain pear dice thoroughly.
- Use pasteurised purée or appropriately cooked fruit and maintain cold storage.
Evidence status
external_evidence; no Tanya-specific formula, ingredient choice or production practice is implied.