Charlotte with pears

Charlotte with pears

Category: Bakery products

Ingredients
Dough:
Wheat flour	1 tbsp.
Sugar	1 tbsp.
Egg	3 pcs.
Baking powder	0.5 tsp
Vanilla sugar
Soft pears	2 large

Cooking method

• Beat eggs with sugar and vanilla sugar until thick foam, add flour and baking powder.
• We take pears fragrant and juicy, otherwise it will be bland. We clean the pears, remove the cores. Save the stalk on one pear. Pour the dough into a greased form (preferably 24cm in diameter), put a pear with a tail in the center. We cut the second in half and divide each half into 4 more parts, lay beautifully with rays around the central one. All. In the oven for 25-30 minutes at 180 degrees.
• I took a large form (I always did it in silicone, it is smaller, but here it was needed in ceramics - it is more beautiful), so this time I did not have beautiful "waves". Pieces of pear do not need to be heated, the dough is fluid, but thick, it will lie on top. The dough that rises during baking between them will rise in beautiful rises. When we take it out of the oven, sprinkle it with powdered sugar.
• I also make the notorious charlotte. With the same dough, I just pour the diced apples in the form.

Note

Was in some number of the Deli. I don’t remember which one. For 2007, it seems. It's as simple as .... I don't know what ... It's hard to reinvent the wheel with a biscuit. But it is quite possible to obey the design method. I liked this way of serving.

And this is the most delicious cake from childhood. And definitely with Antonovka. There is no such apple spirit from any kind of apples. During the season, such a charlotte is prepared almost every day.

[Scarecrow]

Scarecrow, thanks for the simple, quick and delicious pie. I did it with apples - a very tender airy biscuit came out! Baking in a silicone mold (but it is very embossed) stuck a little, but quite a bit.





An excellent recipe - a minimum of products, a minimum of hassle - and a wonderful result!

An excellent recipe - a minimum of products, a minimum of hassle - and a wonderful result!

Health.
Cold pie is also very tasty, by the way. It is in no way inferior to warm. And practically does not bother.

And I really like to chop apples and apricots into dough, and put cherries on top. And now, when there are neither apricots nor cherries (fresh), then plums or nectarines are on top.

I would then do it separately with nectarines. I don't want to hammer the chic and indescribable aroma of Antonovka with anything.

And when the apples begin our dear ones - so cherries are gone for a long time.

Well ffse, hold me seven, the season of our fruits has begun and, first of all, apples and pears.



I love this simple pie very much, because it is practically baked fruit interspersed with dough. This time, pears were used, four apricots lying around, two nectarines, a banana (you can't eat a lot, baked - it's very starchy). I added a little honey and brown sugar to the dough for caramel. A wonderful thing! Cut the fruit into cubes into a mold, pre-oiled and sprinkled with breadcrumbs or semolina and pour the dough on top. There is a lot of fruit, little dough.

[a]

There is a lot of fruit, little dough.

Oh how mine love it, yeah, that's exactly how you wrote Natulala !!! I would use current to get home, so I would arrange unloading and charlotte days for them !!!

It was my childhood pie. Mom didn't know how to bake anything, although she cooked well. Of all the sweet pastries, she could only portray charlotte. In a cast iron skillet that is still intact, by the way.How I loved her! The only problem: we couldn't remember the proportions in which she baked it then, so I took the gastronomic dough, which I tried to bake and it turned out that it was HE! The same taste. But you need to refer to the original. In fact, this is how I know him since childhood. But as a child, he was always with apples. And best of all - with Antonovka. Charlotte pears are a bit bland. It is necessary to dilute them with other fruits with a pronounced sweet and sour taste.

With this biscuit I poured nectarines, peaches, strawberries! (it turns out damp with it, you need to use starch), apricots and ... a hundred thousand times - apples.

[Scarecrow]

Scarecrow Thank you for the recipe, I am reporting .. very tasty ooooooooooooooooo Ltd
Pears left over from fruit slices for my husband's birthday ... lost their presentation so to speak .... found your perfect recipe.

At first I wanted to say: how is the bow on top made ?! A second later, it realized that this was not the top, but the former bottom of the pie.

The pears could be chopped even across into 3 pieces. They would lay down more evenly. Although it is already probably not in nature. Pie, I mean.

there is definitely no pie: girl_love: already ... but there are pears you are right ... but they were so sliced ​​on a fruit plate and I did not fix it

Another member of the charlotte family: charlotte with plums. I slightly increased the amount of dough (by one egg and everything else, respectively), for some reason I thought there was a lot of plums. A very tasty option. They took fleshy, sweet and sour plums, bones, of course, removed, the halves were cut into 2 more pieces. Baked plums have a specific flavor that I love very much ...

Charlotte with the remains of strawberries. The dough is modified by the addition of 2 tablespoons of cornstarch. Insanely juicy and tasty!

[Scarecrow]

Scarecrow, where were you cute before !? : wow: Well my husband will sell his homeland for charlotte, and I have always made it with apples. I would have known about your experiments - I would have disposed of the raspberries, that is, I would have charlotized ... otherwise I had to THIS bake pie (also tasty)

And I do not like meringues in any form.

And for juicy fruits / berries, the main thing is starch. But I haven't tried it with raspberries. We must try.

Do you add starch directly to the dough or roll the berries? And only corn (potato will not work?)

Do you add starch directly to the dough or roll the berries? And only corn (potato will not work?)

I'm putting it in the dough. Once I tried to roll the berries for a long time: I got such a garbage, because some of the starch did not get wet during the baking process. Now I pour it into the dough and the juice that stands out turns into a thick jam, or something. I think you can potato without any problems. I just have a huge pack of corn, I don’t use anything else.

Clearly, somehow I'll try with berries according to your method (yoshta is on the way)

Clearly, somehow I'll try with berries according to your method (yoshta is on the way)

Hu from yosht ?! Two straight spoonfuls with a nice slide. I put so much on strawberries, for example.

Yoshta is a hybrid of gooseberries and black currants (it grows in our country house). It does not prick over the season (it will give birth all summer and in the fall while it is warm) up to 7 kg per bush gives

Hu from yosht ?!

: wow: read the answer, well, sure, Katya! Are you all such Michurinists there?

Yoshta is a hybrid of gooseberries and black currants (it grows in our country house). It does not prick over the season (it will give birth all summer and in the fall while it is warm) up to 7 kg per bush gives

Nikada did not hear or see. A large berry?

I bake the strawberries, then I reduce to 160 and, as it were, "dry" the charlotte a little more so that the wateriness of the juice goes away. I don't cut it hot, it will be very tender. The dough will be moist. This is normal, it also absorbs everything that the berries give. I’m even wondering what you can do with the berries.

My mother-in-law also has yoshta in the country, I eat it with zhmen - it is much tastier than authentic black currant. But today - a coincidence - I also baked charlotte (apples, apricots, yoshta on top of the dough), only out of greed I bake it in a large rectangular shape and increase the load (6 eggs, 2 tablespoons of flour, 2 tablespoons of sugar), and still in a day disappears.

Charlotte with gooseberries. Solid berries with little dough inclusion.

Charlotte with gooseberries. Solid berries with little dough inclusion.

Oh, kogos flooded for baking

Did they give Marya Seledkina even a kusmanchik, or is it too early for us?

Oh, kogos flooded for baking

Did they give Marya Seledkina even a kusmanchik, or is it too early for us?

Mrysechka was given a piece of broccoli stew (bue-uh-uh ..) and a peach. Nefig to eat the dough and spoil the figure.

[Natalochka]

Natalochka, not a cake, but a fairy tale ...

And this question interests me. Isn't there a lot of sugar for just three eggs? Well flour, okay. Do not bake a biscuit. Let the structure be denser. And what about sugar?

No, not much. The fact is that there are a lot of fruits / berries. Especially if they are sweet and sour, like gooseberries or sour apples. It turns out such a sweet and sour pleasant taste. And with gooseberries it is even more sour.

No, not much. The fact is that there are a lot of fruits / berries. Especially if they are sweet and sour, like gooseberries or sour apples. It turns out such a sweet and sour pleasant taste. And with gooseberries it is even more sour.

With gooseberries, it's clear - it's sour. In my childhood I always made (and even now) the most ordinary biscuit (eggs, sugar, flour, apples and no baking powder), then I did not add sugar and it turned out just not sweet and not sour, but in moderation.
And if pears? They're not sour ... why put in a glass of sugar? Then the recipe is like this No ... I will add less sugar.

Of course, it will be sweeter with pears. Plus, everyone has a different idea of ​​sweetness. Therefore, add as much as you think is necessary, since you have a rough idea of ​​what kind of sweetness the final product you need.

Therefore, add as much as you think is necessary, since you have a rough idea of ​​what kind of sweetness the final product you need.

Otse is a friend of mine.

[Zinger]

Mrysechka was given a piece of broccoli stew (bue-uh-uh ..) and a peach. Nefig to eat the dough and spoil the figure.

not a mother, echidna

Zinger all the same, the economist got half a glass of sugar for personal needs

[Zinger]

Zinger all the same, the economist got half a glass of sugar for personal needs

I suppose he drives moonshine out of it and eats savory charlottes.

I suppose he drives moonshine out of it and

I now understand why she does not sleep at night

I now understand why she does not sleep at night

Okay ... got it right ...

Well, I'm not going to be greedy now ... treat yourself to me.
The gorilochka turned out to be strong. Yes, and at night you can better see how it burns

[chuchey)]

Well, I'm not going to be greedy now ... treat yourself to me.
The gorilochka turned out to be strong. Yes, and at night you can better see how it burns

this is us (with chuchey) curls at the light (there is such a shtyn in the entrance of Zhivchik), I could not pass by, I seem to be sniffing the tail of a pear from the charlotte

[chuchey)]

this is us (with chuchey) curls at the light (there is such a shtyn in the entrance of Zhivchik), I could not pass by, I seem to be sniffing the tail of a pear from the charlotte

Sytin's tunes in male performance are simply miraculous. The rejuvenating current was forgotten to start.

And here is the queen of charlotte: apple. The apple season is in full swing, I will overeat !!

I filmed the process with my phone. Apples, pieces 10 medium, dough for 3 eggs.

/]

Pour the dough in a thin stream with a film on all the apples on the surface. Down it will then flow by itself. Little dough, it pours like condensed milk.
/]

🔗

40 minutes at 170 degrees (until tender, with convection, check with a splinter). Result:
/]

And here is the queen of charlotte: apple.

What a class!
There are a lot of apples, little dough! I want one too.

Yes, solid baked apples and dough in some places)))

Moo-u-urrrrrrrr!

I have never made a charlotte with pears, but then there are just 2 pears lying in the refrigerator, they are so dense, strong. I remembered that I saw a suitable recipe. I did not clarify, I took vanilla biscuit on boiling water as a basis for charlotte. I simply fanned the pears on the bottom and top of the dough. Baking in Panasonic (well, he is an unsurpassed bakery master) 70 min.The result - the pears did sink in the dough, it rose so much. The spirit was crazy! I added some more cinnamon. Gentle, tender charlotte turned out. The husband came home from work and from the doorway: "What smells like that? How in Turkey?" Some kind of note apparently awakened associations))).
There she is:

It's a solid sponge cake! I usually have apples-apples-apples and here and there, in some places - dough))).

[Scarecrow]

Scarecrow, yeah, two pears dissolved there)), the biscuit is so fluffy, it literally consists of air. It was possible to cut a third pear there. I will definitely do more!

[urgently run and bake]

Moo-u-urrrrrrrr!

Uuuuuuu, what a teasing ...

Looking at your charlotte, in your head, acre like urgently run and bake nothing else comes !!!

Tuska, and after the introduction of flour, do you knead the dough by hand or with a mixer?

[Crochet]

Crochet,

Fair? With a mixer at low speed ... And I don't care if it falls off (not quite, but still). With biscuits I am completely unfriendly, so I'm not worried))).

I have a complete unfriendly with biscuits

Natasha, I can’t allow you to do this, and not because you threw off 8 kg, but because until recently I was tossing myself with a biscuit: it’s fonit with eggs, it’s not lush ...
but when I changed the technology from a mixer to manual careful mixing of flour with a spatula from the bottom up (a glass in 3-4 doses through a sieve), the result is "invariably excellent"
for fidelity, you can also, if there is a desire to pervert, first beat the whites with sugar, and only then add the yolks one by one one at a time.
take a chance, checked!

I tried it with my hands. I have lumps in bulk there. Horrified, in short, hands from ... hooks ... But I'll try again))).

Natasha, do not slander!
poured it through a strainer, stirred it gently, repeated it from the beginning)))
try it!
after the oil in the washer, which 3 eggs to spare!

Moo-u-urrrrrrrr!

Yesterday, too, mu-rrr-tapped and remembered you.