CakeChristmas
CakeChristmas
Three transparent low cuts of pear-chestnut charlotte, two layers of light biscuit and beige mousse visible, some pear dice and a small range of slats on each top.
Suggestion for presentation

Chic & Elegant / Cakes to share

Pear and Chestnut Charlottes in Shallow Cups

A recipe by CakeChristmas / Updated on 30 October 2026.

The charlotte becomes an individual two-stage cup of biscuits. Chestnut mousse and pears remain visible, with a small pear fan on the top.

6 cups of 300 ml; 6 servings / The charlotte becomes an individual two-stage cup of cookies. Chestnut mousse and pears remain visible, with a small pear fan on the top.

6Indicative portions
35 minPreparation
5 minBaking
6 hRest & Cooling
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The charlotte becomes an individual two-stage cup of biscuits. Chestnut mousse and pears remain visible, with a small pear fan on the top.

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Original quantity: 6 servings.

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Preparation

  1. Moisturize gelatine for 10 minutes in cold water. Heat the milk and then dissolve the gelatin wringed off the heat. Stir in chestnut cream and cool to 25 °C, without letting go.
  2. Whisk the cold cream with vanilla. Gently fold it into the chestnut mixture. Reserve 150 g of pears in thin strips for the tops; cut the remaining 100 g into small well drained dice.
  3. Cut the eighteen biscuits into pieces suitable for the cuts. Humect them with a brush with the syrup. Spread half of the pieces at the bottom of the six cuts, then half of the foam and the pear dice.
  4. Add the remaining pieces of biscuits and then the rest of the mousse, keeping at least 1 cm free under the edges. Any small surplus is kept in an extra cup. Smooth with spoon and refrigerate for 6 hours.
  5. Dry the reserved slats and arrange them in a small range of about 25 g per cut. Serve with a spoon, without removing or adding vertical cookies.

Preserve and Serve

48 hours in the refrigerator.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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