CakeChristmas
CakeChristmas
An open charlotte keeps its cookies like the walls of a basket. The chestnut mousse remains visible under large pear strips arranged in two fans.
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Illusion cakes / Cakes to share

Pear Basket Charlotte

A recipe by CakeChristmas / Updated on 30 October 2026.

An open charlotte keeps its cookies like the walls of a basket. The chestnut mousse remains visible under large pear strips arranged in two fans.

20 cm round Charlotte, 7 cm high circle, open top, 8 parts / gelatin-stabilized whipped cream; cold-whisk

8Indicative portions
50 minPreparation
5 minBaking
6 hRest & Cooling
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An open charlotte keeps its cookies like the walls of a basket. The chestnut mousse remains visible under large pear strips arranged in two fans. The corresponding shaping and assembly are detailed in the steps.

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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. Whip the cream and vanilla, then fold into the lukewarm chestnut mixture. Reserve 100 g of pears in large strips for the top and cut the remaining 150 g into dice.
  3. Place a 20 x 7 cm circle on the plate and coat its sides with acetate. Dip very briefly the flat side of the cookies in the syrup. Line the sides, bulging faces towards the acetate, then the bottom using the offcuts.
  4. Pour half of the mousse, spread the pear dice and cover with the rest of the mousse. Smooth keeping 1 cm of biscuits visible above; do not close the top with cookies. Refrigerate for 6 hours. Keep the trim under the edge; serve any surplus in a cup instead of overloading the circle.
  5. Lift the circle and remove the acetate without turning the cake over. Place the 100 g of reserved slats in two wide fans on the foam, leaving a visible chestnut area. No handles or inedible ribbons.

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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