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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.

261K 32 3.8

Last modified on: June 5^th 2013

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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

Change these quantities to make: 1 charlotte 2 charlottes 3 charlottes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
55 min.	20 min.	1 hour 5 min.	2 hours 20 min.

At what time:

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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.

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.

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.

Stage 5 - 5 min.

Using a brush, coat each slice of brioche with melted butter, then sprinkle with some caster sugar.

Stage 6 - 1 min.

Put under the grill.

Stage 7 - 5 min.

Supervise carefully, remove brioche pieces as soon as they are golden brown.

Set aside.

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).

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.

Keeping

1 or 2 days in the fridge, folded in a plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,725 Kcal or 7,222 Kj	10 gr	217 gr	88 gr
86 %	4 %	20 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
114 Kcal or 477 Kj	1 gr	14 gr	6 gr
6 %	<1 %	1 %	1 %

Per charlotte
Energetic value	Proteins	Carbohydrates	Fats
1,725 Kcal or 7,222 Kj	10 gr	217 gr	88 gr
86 %	4 %	20 %	13 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough

How much will it cost?

For 1 charlotte : 3.24 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Little apple turnovers with almonds and raisins, Apple and blackcurrant tarts, Amiens macaroons, Apple semelles (flat apple tarts), ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Morel risotto with Vin Jaune and Mont d'Or, Baked apples from St Aubin le Vertueux, Layered Leek and Egg Gratin , Plum and hazelnut crumble, ... All
	Apple: You can check-out other recipes which use it, like for example: Caramelized apple rice pudding, Clafoutis "Marie-Antoinette", Caramelized apple "moelleux" cake, Bonnevaux apple tart, Apple macaronade, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Pears and caramelised walnut samosas , Comtoise endive salad, Spring veal sauté , Warm apple feuillantines, ... All

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