CakeChristmas
CakeChristmas
Whole round charlotte made of biscuits palisade by spoon, open top of plain beige chestnut mousse, some pear slices in the center; no layer of biscuits on top.
Suggestion for presentation

Retro & Traditional / Cakes to share

Open Pear and Chestnut Charlotte

A recipe by CakeChristmas / Updated on 30 October 2026.

Ladyfinger biscuits form a palisade around a chestnut mousse. The charlotte remains open at the top, with some pear slices on the cream.

Circle of 18 cm, height 7 cm; 8 parts / ladyfinger biscuits form a palisade around a chestnut mousse. The charlotte remains open at the top, with some pear slices on the cream.

8Indicative portions
35 minPreparation
3 minBaking
6 hRest & Cooling
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Ladyfinger biscuits form a palisade around a chestnut mousse. The charlotte remains open at the top, with some pear slices on the cream.

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Original quantity: 8 servings.

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Preparation

  1. Place the acetate covered circle on the plate. Reserve 30 g of pears in thin strips for the top and cut the remaining 220 g in small well drained dice.
  2. Rehydrate gelatine for 10 minutes in cold water. Heat the milk without boiling, dissolve the dried gelatin and add to the chestnut cream. Let it go down to 25 °C, still flexible.
  3. Cut the biscuits to 6 to 7 cm high. Dip very briefly their flat side in the syrup and place them vertically against the circle, bulging side outwards. Cover the bottom with cookies and drops; do not provide a cookie cover. The remaining cookies are used separately.
  4. Whip the cream and vanilla to soft peaks, then fold into the chestnut mixture. Pour half of the foam, spread the pear dice and then the rest. Smooth remaining at least 5 mm under the top of the cookies; put any surplus in a verrine.
  5. Refrigerate for 6 hours. Remove the circle and the acetate without turning the charlotte. Place the 30 g of pear slats on the top of the open foam.

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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