In the spotlight this month at Ladurée is La Charlotte “Belle Hélène.”
This luscious dessert is composed of dainty ladyfingers, yummy pear cream and vanilla mousse, dark chocolate, candied fruit and sliced almonds.
The traditional “Charlotte,” which has been around for more than 200 years, is a round cake with a ladyfinger crust filled with fruit and cream.
According to some, it was created in honour of Charlotte de Mecklembourg-Strelitz (1744-1818), wife of King George III of Great Britain and grandmother of Queen Victoria. Another version holds that it was named for Princess Charlotte of Wales (1796-1817).
Poire belle Hélène is a dessert made with pears poached in syrup and covered in chocolate. It was invented by celebrated chef Auguste Escoffier (1846-1935) in 1864 and named after an operetta by Jacques Offenbach.
Ladurée’s combined adaptation of these two classic French desserts is the company’s featured 150th anniversary pastry for October.
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