Brioche Apple Charlotte With Raspberry Sauce Recipes

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EASY APPLE CHARLOTTE



Easy Apple Charlotte image

Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. This recipe is easier to make and tastes just as delicious, if not better. And you don't need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.

Provided by Yoly

Categories     Apple Cake

Time 1h20m

Yield 4

Number Of Ingredients 11

nonstick cooking spray
3 cups peeled and diced apples
1 lime, juiced
¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
½ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 72.8 g, Cholesterol 93 mg, Fat 2.9 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 190 mg, Sugar 49.6 g

APPLE CHARLOTTE



Apple Charlotte image

Provided by Trisha Yearwood

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, plus 10 tablespoons, softened
6 pounds mixed tart apples, peeled, cored and chopped
1/2 teaspoon lemon zest, plus 2 tablespoons lemon juice
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
22 slices thin-slice white bread, crusts removed
Whipped cream or ice cream, for serving

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 WITH CINNAMON SABAYON



Apple Charlotte with Cinnamon Sabayon image

Provided by Tyler Florence

Categories     dessert

Time 50m

Yield 4 individual cakes

Number Of Ingredients 20

1/2 stick unsalted butter
4 medium Granny Smith apples
1 vanilla bean, split and scraped
1 lemon, juiced
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
2 large eggs
1/4 cup whole milk
2 tablespoons sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, for greasing ramekins
2 tablespoons sugar, for ramekins, plus extra for top
20 slices brioche bread, crust removed
Cinnamon sabayon, recipe follows
6 egg yolks
1/2 cup lightly packed light brown sugar
1/3 cup calvados or apple liqueur
1 teaspoon ground cinnamon
1 vanilla bean, split and scraped
Splash water

Steps:

  • Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.
  • In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined.
  • Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins.
  • Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise.
  • Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.
  • Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon.
  • To make sabayon, combine ingredients in a large mixing bowl and set over a pot of boiling water on low heat, i.e. a double boiler. Whisk (you can use an electric whisk to make it easier) until the mixture becomes light and fluffy and the volume almost doubles.

BRIOCHE APPLE CHARLOTTE WITH RASPBERRY SAUCE



Brioche Apple Charlotte With Raspberry Sauce image

Provided by Moira Hodgson

Categories     weekday, dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

2 pounds apples
6 tablespoons unsalted butter
Juice 1/2 lemon
1 teaspoon diced lemon peel
2 to 3 tablespoons sugar
8 to 9 slices brioche bread (white bread may also be used)
1 pint raspberries (frozen can be used)
1/4 cup sugar

Steps:

  • Preheat oven to 375 degrees.
  • Peel and core apples and cut into one-quarter-inch slices. Melt two tablespoons butter in saucepan and add apples with lemon juice and lemon peel. Add two to three tablespoons sugar (the amount depends upon the sweetness of the apples) and cook the apples over gentle heat. They will get soft. Cook until puree is stiff enough to hold its shape.
  • Meanwhile, melt remaining butter in saucepan and skim off foam.
  • Remove crusts from bread, dip slices of bread into butter and with them line sides and bottom of an oven-proof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
  • Arrange apples in layers in dish (it can be prepared ahead to this point) and top with remaining bread. Bake uncovered for one hour.
  • Make sauce. Cook raspberries with the sugar for five to 10 minutes, or until soft, and strain through a sieve. Place in a small bowl.
  • Cool charlotte for about 10 minutes and serve with raspberry sauce. Heavy cream or creme fraiche is good passed around with this, too.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 33 grams, TransFat 0 grams

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