Caramel pear charlotte

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Put 90 g of caster sugar in a saucepan without adding water.

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Cook over medium heat until caramel brown.

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Decook the caramel by adding 3 to 4 cl of water.

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Mix well with a whisk and set aside.

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Blanch the egg yolks with the remaining sugar.

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Add the boiling milk…

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…then the caramel. Mix well.

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Cook this preparation in the same way as for a custard.

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Drain the gelatin and add it to the hot mixture.

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Stir until melted. Let cool, making sure the gelatin does not set.

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Whip the crème fleurette into whipped cream.

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Add 1/3 of the whipped cream to the cold but still liquid caramel mixture.

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Mix well with a whisk.

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Transfer this preparation into the remaining whipped cream…

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…and mix gently.

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Assembly: In a 22 cm diameter tart ring, arrange the sponge fingers on the edges. Place the chocolate biscuit in the bottom.

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Top with half of the caramel bavarois.

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Spread 3/4 of the caramelized pear pieces…

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…and cover again with caramel bavarois. Smooth the surface. Leave to cool for a few hours.

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Caramel bits: To make the caramel bits, pour the powdered sugar into a stainless steel saucepan.

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Cook over medium heat, without adding water, until caramel forms.

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When the caramel is the right color, add the butter…

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…and stir well.

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Pour the caramel obtained onto a sheet of baking paper…

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…and spread it well with the back of the spoon. Let it harden.

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Fold the sheet of baking paper in two…

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…and crush the caramel with a rolling pin…

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…in order to obtain the breakages.

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Remove the charlotte from the refrigerator, remove the ring and spread the caramel pieces over the cake.

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Keep cool until ready to serve.

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It is best to keep the pieces dry and put them on the charlotte at the last minute, just before serving.