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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.

281 K 3.8/5 (32 reviews)

2 hours 20 min. difficulté

Easy

$3.80

1 charlotte

8 Ingredients

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

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Times for this recipe

Preparation: 55 min.

Resting: 20 min.

Cooking: 1 hour 5 min.

All in all: 2 hours 20 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 - 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1,500 RDI=580 %	7,750 RDI=730 %	3,500 RDI=530 %	5,340 RDI=270 %	22,350 RDI: 270 %
Per 100 g	100 RDI=40 %	510 RDI=50 %	230 RDI=40 %	350 RDI=20 %	1,480 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, egg, Gluten, leaven

How much will it cost?

For 1 charlotte : $3.90

Change currency:

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

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