Step by step recipe:
Peel 4 apples, cut in four and remove core.
Slice 300 g Stewed apple (compote) fairly thinly (1/2 cm or 0.4 inch thick) and remove crust.
Cut into rectangles same height as your mould, and triangles for top and bottom.
Try the brioches pieces in the mould to check for fit: the rectangles should overlap slightly.
Put under the grill.
Supervise carefully, remove brioche pieces as soon as they are golden brown.
Brush the mould with melted butter, then put in 1 tablespoon caster sugar and spread it around evenly by shaking and turning.
We do this to make turning out easier after cooking.
Preheat oven to 392°F (200°C).
Line the mould with brioche pieces, toasted side against the mould, overlapping the rectangles slightly.
Add stewed apples to about ¼ depth of mould.
Then a layer of caramelized apples .
Then a second stewed apples layer, and finally a layer of brioche .
Put in the oven for about 30 minutes.
Allow to cool a for a while before turning out.
Remarks:For a quicker, easier version, don't make caramelized apples, just used more stewed apple.
Last modified on: June 5th 2013