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.
288 K 3.8/5 (32 reviews)
2 hours 20 min.
Easy
1 charlotte
8 IngredientsLast 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 20 min.
Cooking: 1 hour 5 min.
All in all: 2 hours 20 min.
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.
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.
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 % |
How much will it cost?
- For 1 charlotte : 3.35 €
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: Amiens macaroons, Apple oatmeal cookies for Sasha, Apple and blackcurrant tarts, Tarte à l'coloche, Express apple tart, ... See them all 11
Butter
Like these other recipes: Moist cereal bars, The total turnip, Nonettes, Potimarron (Japanese chestnut pumpkin) purée, Norwegian tartines, ... See them all 479
Apple
Like these other recipes: Tart Tatin, Clafoutis "Marie-Antoinette", Apple Batter Puddings, Tatin apples with mascarpone cream, Lemon and grated apple tart, ... See them all 57
Caster sugar
Like these other recipes: Clafoutis batter, Caramelized apple and walnut cake, Panettone, Ciabatta, Grandma Solange's biscuits, ... See them all 362
Other recipes you may also like
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow. February 21th 2011353 K5 4 hours 7 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019513 K4.9 45 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick. July 18th 20191.17 M4.4 25 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it. February 5th 2015432 K4.4 2 hours 50 min.
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour. What's more, everything can be prepared in advance. [Translator's note: I have called these "chips" (the British English term, not to be confused with flat round "crisps", being what Americans understand... December 30th 2019448 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.