☆Charlotte Inversée, Chocolat Tonka et Poires☆

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, ☆Charlotte Inversée, Chocolat Tonka et Poires☆. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

☆Charlotte Inversée, Chocolat Tonka et Poires☆ is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it's quick, it tastes yummy. They are fine and they look fantastic. ☆Charlotte Inversée, Chocolat Tonka et Poires☆ is something that I've loved my entire life.

Many things affect the quality of taste from ☆Charlotte Inversée, Chocolat Tonka et Poires☆, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ☆Charlotte Inversée, Chocolat Tonka et Poires☆ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook ☆Charlotte Inversée, Chocolat Tonka et Poires☆ using 9 ingredients and 9 steps. Here is how you can achieve it.

Un petit entremet sympa pour le soir d'Halloween... soft ... histoire de ne pas ENCORE effrayer les enfants... Mouhahahahah ...🎃 ... avec des saveurs toutes douces 😋 Happy Halloween!! #halloween

Ingredients and spices that need to be Make ready to make ☆Charlotte Inversée, Chocolat Tonka et Poires☆:

1. 200 g chocolat noir à 55% de cacao
2. 50 g beurre demi sel
3. 1/4 fève Tonka râpée
4. 2 poires coupées en dés
5. 6 jaunes d'oeufs
6. 6 blancs d'oeufs en neige
7. Biscuits cuillères
8. Sirop de poires
9. Bombe velour orange

Instructions to make to make ☆Charlotte Inversée, Chocolat Tonka et Poires☆

1. On commence par faire fondre au bain marie le chocolat avec le beurre avec la tonka râpée
2. Pendant ce temps, monter les blancs en neige très fermes et incorporer les jaunes à la maryse très délicatement
3. Quand le chocolat à tiédi (- de 60°C) l'incorporer en 3 fois aux oeufs en soulevant délicatement à la maryse
4. Montage : on monte la charlotte à l'envers pour que la mousse soit au dessus du biscuits (à la façon d'un tiramisu en fait) j'ai choisi un moule en silicone en forme de citrouille
5. On commence par tapisser le moule de mousse au chocolat puis on pose une couche de biscuits imbibés de sirop, pyis une couche de dés de poires... etc... ainsi de suite pour finir en haut du moule avec une couche de biscuits imbibés
6. Filmer et laisser prendre au congélateur (ce qui facilite énormément le démoulage) pour minimum 1 voire 2 heures
7. Démouler et passer du flocage orange en bombe
8. Laisser decongeler au frigo jusqu'à la dégustation 😋
9. Happy Halloween

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