The pear charlotte basically has an outer layer of lady fingers (lining a charlotte mold), filled with bavarian cream and pieces of pear inside. It is decorated on the outside with chantilly cream and served with raspberry coulis. Here is the chef's version:
And here is my effort:
The bavarian cream in my pear charlotte was just right, but my chantilly cream was a disaster (as you can probably tell from the photo above). Chef H thinks I might have overwhipped the cream, therefore it was not the right consistency for piping. This sort of happened to me when I was making the chantilly cream for the swans and the black forest cake as well. Anyway, I will have to practise making and piping chantilly cream again, because a few of our exam recipes call for chantilly cream.
Frankly, I didn't like the pear charlotte or pear cake in this lesson. Normally I like the taste of pears, but I just didn't like the taste of these two recipes. I doubt I will be making either of them any time soon (unless I get the pear charlotte in the exam).
