Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
205,8814.0/5 for 25 ratings
Last modified on: June 5th 2013
For 1 charlotte, you will need:
- 1
300 g Stewed apple (compote) - 2
4 apples - 3
40 g butter - 4
3 tablespoons Clarified butter - 5
3 tablespoons caster sugar - 6
a little Chantilly cream (optional) - 7 1 tablespoon caster sugar
- 8
1 Nanterre brioche - Total weight: 1,515 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 55 min. | 20 min. | 1 hour 5 min. | 2 hours 20 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 20 min.
Peel 4 apples, cut in four and remove core.
Stage 2 - 20 min.
Melt 40 g butter (clarified if possible) in a frying pan over high heat, add apple quarters.
Cook 2 or 3 minutes, then sprinkle with 3 tablespoons caster sugar and cook a few more minutes until well caramelised.
Set aside.
Cook 2 or 3 minutes, then sprinkle with 3 tablespoons caster sugar and cook a few more minutes until well caramelised.
Set aside.
Stage 3 - 10 min.
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.
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.
Stage 4 - 3 min.
Turn on the grill.
Melt 3 tablespoons Clarified butter.
Put all the brioche pieces on a grill pan or thick baking sheet.
Melt 3 tablespoons Clarified butter.
Put all the brioche pieces on a grill pan or thick baking sheet.
Stage 5 - 5 min.
Stage 6 - 1 min.
Put under the grill.
Stage 7 - 5 min.
Stage 8 - 5 min.
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).
We do this to make turning out easier after cooking.
Preheat oven to 392°F (200°C).
Stage 9 - 3 min.
Line the mould with brioche pieces, toasted side against the mould, overlapping the rectangles slightly.
Stage 10 - 2 min.
Add stewed apples to about ¼ depth of mould.
Stage 11 - 2 min.
Then a layer of caramelized apples .
Stage 12 - 4 min.
Then a second stewed apples layer, and finally a layer of brioche .
Stage 13 - 40 min.
Put in the oven for about 30 minutes.
Stage 14 - 20 min.
Allow to cool a for a while before turning out.
Stage 15
Enjoy cold or warm with whipped cream (creme chantilly - delightful!) or real custard (crème anglaise).
Remarks
For a quicker, easier version, don't make caramelized apples, just used more stewed apple.
Nutritional information
How much will it cost?
- For 1 charlotte : 3.24 €
Source
Home made.More recipes?
This recipe uses (among others) | Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Apple and pear tart, Amiens macaroons, Apple amandine tarts from Brélès, Little apple turnovers with almonds and raisins, Express apple tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Chocolate cake, Potato and broccoli gratin, Crêpes Suzette, Icelandic-style fish and vegetable pie, ... All |
| Apple: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Comtoise apple charlotte, Tarte Jurassienne, Apple crisps, Bonnevaux apple tart, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Comtoise apple charlotte, Spring veal sauté , White asparagus salad, Clafoutis "Marie-Antoinette", ... All |
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