Pear Charlotte from Stars Desserts by Emily Luchetti
We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.
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Ingredients
- Pinch salt
- ⅔ cup plus 1 tablespoon sugar
- 7 ripe pears, peeled, cored, and sliced ¼ inch thick
- 4 ounces (1 stick) sweet butter
- 1 loaf Brioche sliced 3/16 inch thick, crusts removed
- 1½ tablespoons freshly squeezed lemon juice
- 1 tablespoon pear liqueur
- 1 recipe Chantilly Cream
- 1 recipe Vanilla Custard Sauce
- 1 teaspoon ground cinnamon
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