White Bread Mini Charlottes with Pears and Chocolate

No one will guess that these mini charlottes with pears and chocolate are made from bread, more precisely from buns. Buns, by the way, are a great option for such baking, if you don't want to mess with the dough.

Ingredients

• 800 g of butter bread (challah, "High-calorie" or "Sverdlovsk" buns, etc.)
• 6-7 Bartlett pears
• juice and zest of half an orange
• 100 g dark (from 60% cocoa) chocolate
• butter for molds
• ice cream for serving
• 300 ml cream with a fat content of 30%
• 4 medium eggs
• 5-6 Art. l. brown sugar
• vanilla

Directions

1. For cream, beat eggs with sugar until sugar dissolves, add cream and vanilla, beat again.
2. Preheat oven to 170 ° C. Oil generously on 8 250 ml ceramic or metal molds (wide ceramic teacups can be used).
3. Peel and core the pears, cut the flesh into 2 cm cubes. Pour with orange juice, sprinkle with zest and stir gently. Use a file knife to chop the chocolate not too finely.
4. Cut the crust off the bread and cut the crumb into slices 7–8 mm thick. Cut 8 circles of the same diameter as the bottom of the molds. Place them in molds, press down. Now cut the slices of bread into strips the same thickness as the height of the molds - and place the sides, pressing the bread against them so that it holds well.
5. Cut the remaining bread into 2 cm cubes. Combine pears, bread, cream and chocolate. Divide the filling into the tins. Place in oven and bake mini charlottes for about 55 minutes. Cool the finished charlottes, 15 minutes, gently turn onto plates and serve with ice cream.