Comtoise apple charlotte


Comtoise apple charlotte
This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert.

It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.
41 K 1.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: September 15th 2019
For 1 charlotte, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Comtoise apple charlotte
Remove the crusts from 4 slices Sandwich bread, cut each slice in half to give, ideally, pieces the same height as your mould.

Stage 2 - 5 min.
Comtoise apple charlotte
Butter the bread slices on both sides and fry until golden brown.

Stage 3 - 2 min.
Comtoise apple charlotte
Use a brush to coat the inside of your charlotte mould with melted butter.

Stage 4 - 3 min.
Comtoise apple charlotte
Put 2 tablespoonsful of caster sugar into the buttered mould and shake until the sugar is evenly distributed and stuck to the butter all over.

Stage 5 - 6 min.
Comtoise apple charlotte
Line the base and sides of the mould with the slices of fried bread, cutting to size where necessary and filling any holes with the trimmings until completely covered (yes, I know, it looks a bit like a jigsaw puzzle or bread Tetris).

Stage 6 - 10 min.
Comtoise apple charlotte
Peel 1 kg apple and cut into small pieces.

Stage 7
Comtoise apple charlotte
Put a third of the apple pieces into the mould and sprinkle generously with sugar.

Stage 8 - 5 min.
Comtoise apple charlotte
Continue adding layers of apples and sugar until the mould is completely full. Press down gently.

Stage 9 - 10 min.
Comtoise apple charlotte
Preheat the oven to 390°F (200°C).

Prepare 200 g Clarified butter (this can be done well in advance).

Stage 10 - 1 min.
Comtoise apple charlotte
Pour over the apples...

Stage 11 - 45 min.
Comtoise apple charlotte
...and bake for about 45 minutes.

Stage 12
Comtoise apple charlotte
Turn out onto a plate while still hot.

Serve cold or warm, either on its own or with real custard (crème anglaise) or whipped cream.
Remarks
As usual when cooking apples, choose ones that are fairly acidic: a proper "cooker" like Bramley, or a tart eater (russet, Cox...).
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on One of my Grandma Jeanne's recipes.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe130 RDI=50 %910 RDI=90 %560 RDI=90 %5,570 RDI=280 %23,340 RDI: 280 %
Per 100 g8 RDI=3 %60 RDI=6 %40 RDI=6 %360 RDI=20 %1,530 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 1 charlotte : 3.80 €

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)
Other recipes you may also like
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018304 K4.3 2 min.
Piped petits-fours
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30th 2019120 K1 1 day 35 min.
How to make tart cases
How to make tart cases
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
October 3rd 202166 K 2 hours 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017458 K4.2 2 hours 15 min.
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3rd 2018208 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page