Poire William Charlottes Recipes

SECKEL PEAR TART WITH POIRE WILLIAM CREAM

Steps:

• Make shell:
• Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary. Transfer to tart pan, gently fitting dough into pan without stretching. Trim overhang to 3/4 inch, cutting off corners. Fold overhang inward to reinforce side, then trim flush with edge of pan. Reserve excess pastry for another use if desired. Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes.
• Preheat oven to 375°F with rack in middle.
• Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes. Remove foil and weights and bake shell until golden brown all over, 15 to 20 minutes more. Cool completely in pan.
• Poach pears:
• Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it. Grate Bartlett pears (including skin) on large holes of a box grater into cloth, then bunch up cloth around mixture and squeeze as much clear juice as possible through cloth into pan with wine. Discard solids remaining in cloth. Transfer wine mixture to a 2-cup measure and add enough water, if necessary, to bring total to 2 cups liquid, then return to pan and stir in sugar.
• Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds.
• Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible. Simmer, tightly covered, turning occasionally, until tender, about 20 minutes. Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright. Transfer pear syrup to cleaned 2-cup measure, adding any juices from sheet pan under pears (you will have 1 1/4 to 1 1/2 cups syrup), and reserve for pastry cream and glaze.
• Make pastry cream:
• Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup. Transfer to a small heavy saucepan and scrape in seeds from vanilla bean, reserving pod for another use. Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes. Remove from heat and whisk in poire William and butter. Transfer to a bowl and cool completely, its surface covered.
• Make glaze:
• Stir together poire William and gelatin in a very small bowl and let stand 1 minute.
• Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about 1/3 cup. Stir in gelatin mixture until dissolved. Remove from heat.
• Remove side of tart pan. Whisk cooled pastry cream to loosen, then spread in shell. Stand pears upright on pastry cream, arranging them in 8 rows of 2 or 3.
• When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears. If glaze gels in pan, reheat very briefly.

POIRE WILLIAM CHAMPAGNE COCKTAIL

Steps:

• In a small saucepan heat sugar and 1/4 cup poire William over moderate heat until sugar is dissolved, about 5 minutes. Remove pan from heat and cool syrup. Spoon 1 1/2 tablespoons syrup into each of 4 Champagne glasses and add 1 teaspoon poire William to each glass. Add 2/3 cup Champagne to each glass and stir well.
• Cut pear lengthwise into thin slices and add 1 slice to each cocktail.

CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE

Steps:

• Make charlottes:
• Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
• Preheat oven to 375°F.
• Butter bread slices on 1 side. Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
• Make sauce:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.

CHARLOTTE AUX POIRES WILLIAM ET CARAMEL

Steps:

• Place the egg yolks in a large bowl and add the sugar and pinch of salt. Beat the mixture until it is thick, with a light yellow color.
• Combine the milk and vanilla bean in a saucepan and bring the mixture almost, but not quite, to the boil.
• Remove the vanilla bean and gradually add the milk to the egg mixture, beating constantly until all the milk is fully incorporated. Pour this mixture back into a saucepan and cook over very low heat, constantly scraping the bottom with a spoon or whisk. Cook until it coats a spoon like a thick custard. Do not let the sauce boil, or it will curdle. Immediately remove the saucepan from the stove, stirring constantly.
• Dissolve the gelatin in a quarter cup of warm water and stir this into the warm sauce until it is thoroughly dissolved.
• While the custard is cooking, in a heavy pot or sugar pan, add the sugar, salt, vanilla extract and two tablespoons of water. Cook over medium-high heat without stirring, until it is richly browned but not burned. Add this caramel to the sauce. Allow the mixture to cool thoroughly.
• Make the whipped cream (see recipe). Fold the cream into the mixture. Drain very well the can of pears and cut them into half-inch pieces. Fold the pear pieces into the mixture.
• Line the bottom of a two-quart tinned charlotte mold with parchment paper. Cut and trim the ladyfingers into triangles. Arrange them tightly together in the bottom of the mold. Then arrange them on the sides of the mold by placing them parallel to each other.
• Fill the charlotte mold with the pear mixture to the top of the mold. Cover with plastic wrap and refrigerate. Let it rest for at least four hours in the refrigerator before unmolding.

POIRE WILLIAM CHARLOTTES

Steps:

• Make the cake: Preheat the oven to 325°F. Butter a 9 × 12-inch baking pan. Line the bottom with parchment paper. Butter the lining; then flour the pan, tapping out excess. Whisk together the flour, baking powder, and salt.
• Put the 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 the eggs, 1 at a time. Add the flour mixture in 3 additions, alternating with 2 additions of milk. On low speed, mix in 1/4 cup brandy and the pear and nuts.
• Pour the batter into the prepared pan; spread evenly. Bake until golden brown and springy to the touch, about 40 minutes. Let cool completely on a wire rack.
• Invert the cake to unmold; peel off the parchment. Using a long serrated knife, trim off the sides of the cake. Cut the cake crosswise into quarters (each about 2 1/2 inches wide). Split the quarters horizontally into 3 strips each (to make 12 strips total).
• Cut each of 10 strips into 6 (1 1/4 × 2 1/2-inch) rectangles (for a total of 60 strips). Using a 2-inch round cookie cutter, cut out 6 rounds from the remaining 2 strips.
• Line 6 charlotte molds (4 inches in diameter and 2 1/4 inches high) or 10-ounce ramekins with overlapping strips, standing them vertically (about 10 strips per mold). Press 1 round onto the bottom of each mold. Using the remaining 1/2 cup brandy, brush the cake in the molds.
• Make the filling: Puree the pear and brandy in a food processor; set aside. Prepare an ice-water bath; set aside. Heat the milk in a medium saucepan over medium heat until just about to simmer.
• Whisk together the yolks, sugar, and salt. Pour half of the hot milk into the yolk mixture, whisking constantly. Add the yolk mixture to the remaining hot milk in the pan; whisk. Cook over medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Pour through a fine sieve into a bowl set in the ice-water bath. Let cool, stirring occasionally.
• Beat the cream to soft peaks; set aside. Sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl. Let stand 1 minute to soften. Set the bowl over a pan of simmering water; stir until the gelatin is dissolved. Stir the gelatin mixture into the custard in the ice-water bath. Stir in the pear puree. Whisk until it thickens to a puddinglike consistency. Whisk in the whipped cream.
• Divide the mixture among the molds (about 1/2 cup per mold). Cover with plastic wrap, pressing it directly on the surfaces; refrigerate until set, about 1 hour. Run a knife around the edges of the charlottes; invert onto plates. Serve cold.