MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Poire William Charlottes
Categories: Cakes, Fruits, Nuts, Booze, Dairy
Yield: 6 Servings

MMMMM----------------------------CAKE---------------------------------
8 tb Unsalted butter; softened,
- more for baking pan
1 1/4 c + 2 tb all-purpose flour;
- more for dusting
1 ts Baking powder
1/2 ts Salt
1 1/4 c Sugar
3 lg Eggs
1/3 c Milk
3/4 c Poire William (pear brandy)
1 c Peeled, diced pear
1/2 c Fine chopped, toasted,
- pistachios

MMMMM--------------------------FILLING-------------------------------
1 md Pear; peeled, chopped
2 tb Poire William (pear brandy)
3/4 c + 2 tb milk
4 lg Egg yolks
1/2 c Sugar
pn Salt
1 c Heavy cream
3 1/4 ts Unflavored gelatin

MAKE CAKE: Set oven @ 325ºF/165ºC.

Butter a 9" by 12" baking pan. Line bottom with
parchment paper. Butter lining; then flour pan, tapping
out excess. Whisk together flour, baking powder, and
salt.

Put butter and sugar in the bowl of an electric mixer
fitted with the paddle attachment; cream on medium speed
until pale and fluffy. Mix in eggs, one at a time. Add
flour mixture in three additions, alternating with two
additions of milk. On low speed, mix in 1/4 cup brandy
and the pear and nuts.

Pour batter into prepared pan; spread evenly. Bake until
golden brown and springy to the touch, about 40 minutes.
Let cool completely on a wire rack.

Invert cake to unmold; peel off parchment. Using a long
serrated knife, trim off sides of cake. Cut cake
crosswise into quarters (each about 2 1/2" wide). Split
quarters horizontally into 3 strips each (to make 12
strips total).

Cut 10 strips crosswise into 6 (1/2" by 2 1/2")
rectangles. Using a 2" round cookie cutter, cut out 6
rounds from remaining 2 strips.

Line 6 charlotte molds (4" in diameter and 2 1/4" high)
or 10 ounce ramekins with overlapping strips, standing
them vertically (about 10 strips per mold). Press 1
round onto bottom of each mold. Using remaining 1/2 cup
brandy, brush cake in molds.

MAKE FILLING: Puree pear and brandy in a food processor;
set aside. Prepare an ice-water bath; set aside. Heat
milk in a medium saucepan over medium heat until just
about to simmer.

Whisk together yolks, sugar, and salt. Pour half of hot
milk into yolk mixture, whisking constantly. Add yolk
mixture to the remaining hot milk in pan; whisk. Cook
over medium heat, stirring with a wooden spoon, until
mixture is thick enough to coat back of spoon. Pour
through a fine sieve into a bowl set in ice-water bath.
Let cool, stirring occasionally.

Beat cream to soft peaks; set aside. Sprinkle gelatin
over 1/4 cup water in a medium heatproof bowl. Let stand
1 minute to soften. Set bowl over a pan of simmering
water; stir until gelatin is dissolved. Stir gelatin
mixture into custard in ice-water bath. Stir in pear
puree.

Whisk mixture in bowl in bath until it thickens to a
puddinglike consistency. Whisk in whipped cream. Divide
mixture among molds (about 1/2 cup per mold). Cover with
plastic wrap directly on surfaces; refrigerate until
set, about 1 hour. Run a knife around edges of
charlottes; invert onto plates. Serve cold.

Makes 6

RECIPE FROM: https://www.marthastewart.com

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