CakeChristmas
CakeChristmas
Charlotte whole lined with ladyfinger biscuits, top of chestnut mousse simply smoothed. A part cut and placed next to it shows a large light half-pear standing in the beige mousse, above the biscuit bottom.
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Cakes with surprises / Cakes to share

Chestnut Charlotte with Standing Pear Halves

A recipe by CakeChristmas / Updated on 30 October 2026.

Large half-pears are revealed in the chestnut mousse, instead of small scattered dice.

20 cm Charlotte with four vertical half-pears / gelatin-stabilized whipped cream; cold-whisk

8Indicative portions
45 minPreparation
5 minBaking
6 hRest & Cooling
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Dessert in this mood

Four well-drained half-pears are raised inside a charlotte mounted in a circle; the mousse wraps them and the biscuits remain on the turn and under the mousse.

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Original quantity: 8 servings.

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Preparation

  1. Rehydrate gelatine for 10 minutes in cold water. Tie the milk, dissolve the dried gelatin and then add to the chestnut cream. Return to room temperature without freezing.
  2. Whisk the cream with the vanilla in soft Chantilly, then gently incorporate it with the chestnut cream at room temperature. Dry the half-pears with absorbent paper.
  3. Place a 20 cm circle, 8 cm high, on a plate and coat its wall with food acetate. Adjust about 22 cookies to 8 cm high for the turn and 7 to 8 at the bottom, filling the voids with the offcuts; soak the flat side very briefly in the syrup. Keep unused cookies aside.
  4. Pour a layer of foam of 1 cm. Arrange four standing half-pears, pointed upwards, around the center, flat faces outwards, without touching the cookie crown. Spread the rest of the mousse around and above to cover the tips by at least 5 mm. Keep 1 cm free under the edge of the biscuits and reserve any excess verrine. Gently pat the dish and smooth.
  5. Refrigerate at least 6 hours. Remove circle and acetate. Cut a slice through a pear to reveal the whole fruit inside the chestnut mousse.

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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