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A French Apple Charlotte

with Butterscotch Sauce
With apples, Autumn, Pastry, French, and With whipped Cream
Appel charlotte sidepic

Shopping list
6 apples, in small cubes
120g fine sugar
3 tablespoons water
2 tablespoons of calvados (optional)
1 orange, juice only
½ teaspoon ground cinnamon
120g salted butter, melted, plus extra
+/- 7 slices of white bread

Appel charlotte sidepicll
We have time on Sunday so we make a French Charlotte and Puk will be helping in the kitchen. Find a baking mould of 1L volume and you can start. Yesterday we already made the Butterscotch sauce, which goes with the Charlotte. So we're ready in a minute and then we're going to make tea and coffee!

How to make the Apple Charlotte

Make the filling first

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Wash, peel and chop the apples.

Put water and sugar on low heat.

Allow the mixture to caramelize.

Stir in the apples.

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Melt 20g of the butter.

Juice the orange.

Add the butter to the apples.

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Add the cinnamon, juice and optional the Calvados.

Cover with the lid, bring to a boil and cook for 5 minutes.

Allow the apples to simmer for 10 - 15 minutes.

Remove the apples from the heat and let them cool.

De filling is cooling, now prepare the baking mold and start with greasing it generously, using the extra butter

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Remove the crusts from the bread.

Dip the bread in the melted butter.

Line the mold with the bread slices.

Preheat the oven to 200°C/180°C Fan

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Fill the mould and cover it with a firm roof of bread.

Bake the Charlotte in 35 - 40 minutes golden and crispy.

Allow to cool a little on a wire rack then turn the mould.

And there is your Charlotte, golden and crispy.

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Pour Butterscotch sauce over the Charlotte and / or serve with Chantilly cream on the side and serve hot! :))