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Apple charlotte with toasted brioche (Slideshow version)

Stage 3/15 : 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.

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