Pink Biscuit and Caramelized Pear Charlotte

The first time I tasted a pink biscuit – I mean one of those delicate, rose-kissed Reims ones that look like they’ve come straight out of a Parisian dream – it was at my great-aunt Lisette’s house, crumbling into her coffee, right before Sunday lunch. We were kids on vacation, trying to behave, but the red crumbs all over our fingers gave us away. So when I stir these into a soft charlotte, with warm pears just shy of melting in their caramel glow… something old stirs inside me. Sweet, quiet, familiar. And honest. Not fancy, although it surely tries to look a little regal, with all that pink and cream. But it’s home. Honest and always sweet.

Why You’ll Crave It

• Those pink Reims biscuits are crisp and floral and just hint at rose… and turn tender when softened, like little clouds.
• Caramelized pears add a deeply cozy warmth – slightly sticky, with the right sort of edge from heat and sugar.
• The layers are soft, creamy, fruit-filled, and rich without being heavy – it dances between dessert and nostalgia.
• It looks like a fairytale – blushing pink walls, golden pears, creamy swirls. You almost hate to slice into it. Almost.
• Perfect make-ahead dessert, chilled overnight, which makes it one less thing to worry about when guests come.

The first time I made this with ripe Comice pears from the market, I couldn’t stop tasting the filling – it barely made it into the mold.

What You’ll Need

• 200g pink biscuits of Reims: light as air, crisp, and pale pink, with just a whisper of rose.
• 500g ripe pears: peeled and sliced – go for juicy but not mushy (I like Williams or Comice best).
• 100g sugar: regular white sugar works best here for clean caramelization.
• 200ml heavy cream: cold, full-fat, for that thick, lush whipped texture.
• 3 eggs: room temp is ideal – separated, as you’ll need both yolks and whites.
• 1 teaspoon vanilla extract: the real kind, not imitation, to warm up the cream.
• 200ml milk: not skim – I always use whole, and ideally just lukewarm when dipping.
• A pinch of salt: tiny but important – it rounds everything out, especially the caramel.

Easy How-To

Start with the Pears

Peel them with care and slice into thin-ish segments (not too thick or they won’t soften right). Melt a pat of butter if you like – I often do – and toss the pears in a pan on medium heat. After maybe 5 minutes, they’ll soften a touch.

Add the Sugar, Watch the Magic Happen

Give them a light stir, sprinkle sugar right over, and don’t walk away – caramel creeps up fast. They’ll go glossy, golden, and deeply fragrant. Maybe toss them once or twice gently. Then off the heat, and let them cool.

Build the Creamy Center

Whip the cream until airy and full. In a separate bowl, whisk the yolks with vanilla and a bit of sugar till smooth and pale. Whip egg whites separately with a pinch of salt until stiff. Fold all three parts together, very gently – it’s fussy work, but worth it.

Soften the Pink Biscuits

Quick dip (really quick – if you leave them, even a few seconds, they’ll collapse) into the warm milk. Just a brush of moisture to soften the crunch. Then line them up around your mold like pink soldiers.

Layer It Up

Spoon in a layer of cream, then scatter in some cooled caramel pears. Then another dunked biscuit or two laid flat, more cream, more pears. Keep layering till you’re out. Finish with cream on top – it’s the softest crown.

Chill and Let It Set

Cover it gently with wrap and tuck it in the fridge. Overnight is best. At least four hours if you’re tight on time. It’ll firm up, settle, and hold together beautifully when you slice.

The Great Reveal

Loosen the sides with a thin knife or invert if needed. It’s sturdy but treat it gently – reveal those layers and top with a few pear slices or crushed biscuit crumbs, if you’re feeling fancy.

Good to Know

• Don’t soak the biscuits too long… I learned that one the hard way (soggy walls are not charming).
• If your pears aren’t super ripe, just cook a bit longer – the caramel helps a lot with flavor.
• Sometimes I sneak a little pear liqueur into the milk dip… it’s not traditional at all but tastes incredible.

Serving Ideas

• With strong tea or espresso in tiny cups – the bitter balances all that soft sweetness.
• Spoon of cold crème fraîche or even plain yogurt on the side for contrast.
• Scatter chopped roasted hazelnuts or pistachios over the top for crunch if you like a little texture.

Top Tricks

• Work with everything cool – warm cream doesn’t whip well, and hot pears melt your filling.
• Use a springform mold if you’re nervous – makes releasing the charlotte much simpler.
• Taste your pears before cooking… they should taste like something on their own, not just watery.

Frequently Asked Questions

Can I use other fruits instead of pears?

Absolutely. Apples work quite well (though you may need to caramelize them a bit longer), and stone fruits like peaches are amazing in summer. Berries soften too quickly though, so I’d go easy on those.

How long does it last in the fridge?

It’s best within the first two days – after that, the biscuit layers can get too soggy. That said, I’ve found leftovers still delicious on day three, just a bit softer.

What if I can’t find pink Reims biscuits?

Ladyfingers are your best bet. Not as pretty, but just as tasty. You could even brush a little food-safe pink dust on top for effect.

Is it okay to skip the eggs?

You can, though the texture changes slightly. Try folding whipped cream with mascarpone instead – it won’t be as light, but still creamy and rich.

Does it freeze well?

Hmm… not really. The cream filling tends to separate. It’s better to enjoy fresh, or keep chilled a day or two instead.