Chestnut & Pear Christmas Carriage

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the mold

   Tap the cling film bowl, letting the edges protrude wide. Drain the 180 g of pears and measure 100 ml of their syrup in a hollow plate. Cut the pears into 5 mm dice and sponge them.

2. Dressing the Dome

   Cut the biscuits with a spoon into 4 cm pieces. Quickly soaks a single face in the syrup, less than a second, then lines the bottom and walls of the bowl, dry face against the film. Keep about 50 g of cookies to close the bottom of the cake.

3. Whip the cream

   Cool salad bowl and whisks 15 minutes. Pour the 250 g of mascarpone and the 250 ml of cold cream. Whisk at medium speed up to a firm cream whose furrows are maintained. Stop at this point to prevent it from turning into butter.

4. Reserve the ivory decor

   Take 100 g of cream mounted in a bowl, blends gently with the 20 g of icing sugar and covers in the refrigerator. In the rest of the cream, incorporates the 250 g of chestnut cream with the spatula, lifting from the bottom up.

5. Garnish with pears

   Pour half of the chestnut cream into the cookie-lined bowl. Spread the 180 g of pear dice and cover with the rest of the cream. Cup gently with the spatula so as not to leave a hole under the vault.

6. Close and Refrigerate

   Arranges the reserved cookies on the surface, intersecting them to close the bottom. Humect them with the remaining syrup without pouring it into the cream. Turn off the film and keep 6 hours in the refrigerator, ideally one night.

7. Preparing the wheels

   Melt the 70 g of dark chocolate in a dry bowl. Reserve 30 g for the window. With the remaining 40 g, draw a thick cross and a central point on each of the four round shortbread, then let freeze for 20 minutes in the refrigerator.

8. Unmold without shooting

   Open the film on the bottom, place the tray on it and return bowl and tray together. Lift the bowl gently, then remove the whole film. If the charlotte resists, warm only the outside of the bowl for a few seconds with your hands.

9. Finishing the car

   Spread the 100 g of ivory cream reserved in three wide strips on the dome, leaving the biscuits visible between the strips. With the reserved chocolate still flexible, draws a large rounded rectangular window on the front. Glue the four shortbread to the bottom of the dome, two on each side, with a little chocolate; their lower edges rest on the tray.

10. Take before the service

    Refrigerate for 60 minutes. Serve the carriage without moving it out of the tray: the wheels are an edible decor, not a carrier mechanism. Divide the shortbread and then cut the dome into parts with a clean blade.