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.