Charlotte Aux Pommes Apple Charlotte Recipes

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

APPLE CHARLOTTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
• In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.

CHARLOTTE AUX POMMES A LA NORMANDE

Steps:

• Cut the crusts from the brread and reserve for other use such as bread crumbs.
• Lightly brush both sides of each slice with butter.
• Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
• Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
• Reserve 3 slices for the top.
• Pre-heat the oven to 350 degrees.
• Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
• Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
• Cover with the reserved slices of buttered cut to fit the space.
• Place the mold on a sheet pan and bake in the oven for 45 minutes.
• Cool for at least thirty minutes and unmold onto a serving plate.
• Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
• Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.

CHARLOTTE AUX POMMES (APPLE CHARLOTTE)

Steps:

• Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
• Mix sugar and lemon peel and cinnamon, set aside.
• Place 1 cup bread mixture in greased souffle dish or casserole pan.
• Top with half the apples and sugar mixture.
• Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
• Bake at 350 oven until apples are tender, about 35 - 40 minutes.
• Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.

EASY APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
• Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
• Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
• Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

CHARLOTTE AUX POIRES WILLIAM ET CARAMEL

Steps:

• Place the egg yolks in a large bowl and add the sugar and pinch of salt. Beat the mixture until it is thick, with a light yellow color.
• Combine the milk and vanilla bean in a saucepan and bring the mixture almost, but not quite, to the boil.
• Remove the vanilla bean and gradually add the milk to the egg mixture, beating constantly until all the milk is fully incorporated. Pour this mixture back into a saucepan and cook over very low heat, constantly scraping the bottom with a spoon or whisk. Cook until it coats a spoon like a thick custard. Do not let the sauce boil, or it will curdle. Immediately remove the saucepan from the stove, stirring constantly.
• Dissolve the gelatin in a quarter cup of warm water and stir this into the warm sauce until it is thoroughly dissolved.
• While the custard is cooking, in a heavy pot or sugar pan, add the sugar, salt, vanilla extract and two tablespoons of water. Cook over medium-high heat without stirring, until it is richly browned but not burned. Add this caramel to the sauce. Allow the mixture to cool thoroughly.
• Make the whipped cream (see recipe). Fold the cream into the mixture. Drain very well the can of pears and cut them into half-inch pieces. Fold the pear pieces into the mixture.
• Line the bottom of a two-quart tinned charlotte mold with parchment paper. Cut and trim the ladyfingers into triangles. Arrange them tightly together in the bottom of the mold. Then arrange them on the sides of the mold by placing them parallel to each other.
• Fill the charlotte mold with the pear mixture to the top of the mold. Cover with plastic wrap and refrigerate. Let it rest for at least four hours in the refrigerator before unmolding.

APPLE CHARLOTTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
• Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
• To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
• Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
• Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.