Best Apple Charlotte With Cinnamon Sabayon Tylers Ultimate Recipes
APPLE CHARLOTTE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the filling: Melt the butter in a large heavy skillet over medium heat. Add the apples in an even layer, then the vanilla bean, lemon zest, lemon juice, and sugar. Cover and cook, stirring occasionally, until the apples are completely soft, 25 to 30 minutes. Remove the cover, increase the heat if necessary for the apples to be bubbling vigorously, and continue cooking, stirring frequently, until any liquid has evaporated and the thickened apple mixture moves around as a mass when you stir it, about 15 minutes. It may caramelize in spots, but watch it so it doesn't get too dark.
- Preheat oven to 400 degrees F. Place a round of buttered parchment paper in the bottom of a 1-quart charlotte mold or ovenproof bowl with a flat bottom.
- Prepare the crust: Cut about 4 slices of the bread in half to form triangles, and then cut those triangles in half. Brush 1 side of each triangle lightly with butter, and arrange them in the base of the prepared mold, buttered-side down, so they completely cover the bottom. If there are any spaces, fill them in with pieces of bread that are cut to fit.
- Cut the remaining bread slices into 14 to 16 (1-inch) wide strips, and trim them so they are just long enough to reach the top of the mold. Lightly brush each with clarified butter, and arrange them, buttered-side out, upright along the sides of the mold to completely line it, overlapping them slightly. Set aside the extra bread strips.
- Remove the vanilla bean from the apples and discard it. Spoon the apple mixture into the mold. The apples may mound above the edge of the mold; they will sink during cooking. Completely cover the apple filling with any remaining pieces of bread, cut to fit, buttered-side out.
- Place the charlotte mold on a baking sheet, and bake it on the center rack of the oven for 15 minutes. Then reduce the heat to 350 degrees F, and continue baking until the bread on the top and sides is deep golden, about 35 minutes. If the top is getting too dark, cover it loosely with aluminum foil.
- Transfer the charlotte mold to a wire rack and let it cool for 15 minutes. Then, place a serving plate over the top of the mold and carefully flip it over. The charlotte will slide right out. Because of its pudding-like consistency, use 2 large spoons to cut the charlotte. Serve it warm or at room temperature, with the custard sauce alongside.
- Combine the milk and the vanilla bean, if using, in a medium-sized heavy saucepan over medium-high heat. Scald the milk by heating it just until little bubbles form around the edge of the pan. Remove the pan from the heat, cover, and set aside to infuse for 15 minutes.
- Meanwhile, whisk the egg yolks and the sugar together in a medium bowl until pale yellow and thick.
- Strain the hot milk into a bowl, and discard the vanilla bean. Whisk the milk into the egg yolk mixture, add the vanilla extract, if using, and return it to the saucepan. Cook, stirring constantly, over medium-low heat until the custard has thickened enough to coat the back of a spoon, 8 to 10 minutes. Be careful not to let the custard curdle.
- Immediately transfer the custard to a bowl, to stop the cooking of the custard. Let it cool to room temperature, and then serve or cover and refrigerate. The custard will thicken in the refrigerator, and it will keep for 1 day.
- Yield: 2 cups
APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE
Steps:
- Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
- Preheat oven to 375 degrees.
- Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
- Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
- Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce
APPLE CHARLOTTE
Steps:
- In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
- In a separate bowl, mix together apples and lemon zest.
- Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
- For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.
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.
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If you're looking for a warm and comforting fall dessert, look no further than a classic apple charlotte with cinnamon sabayon. This dish combines the sweetness of apples with the rich and creamy texture of sabayon, a light and frothy dessert sauce made with egg yolks, sugar, and wine. And, if you're looking to impress your guests or simply indulge in something delicious, try Tyler's ultimate recipe for apple charlotte with cinnamon sabayon, which takes this classic dish to the next level.
The Apple Charlotte
A traditional apple charlotte is a type of baked pudding, often made with stewed apples and buttered bread. Tyler's recipe for this dish starts by thinly slicing a loaf of brioche bread and toasting it until it's golden brown. Then, the bread is layered in the bottom of a deep baking dish. The sliced apples are sauteed in butter, sugar, and cinnamon until they're tender and fragrant, and then spooned on top of the bread. The layers of bread and apples are repeated until the dish is filled to the top, and then it's baked in the oven until the bread is golden brown and the apples are bubbling.The Cinnamon Sabayon
A sabayon is a dessert sauce that's made by whisking egg yolks, sugar, and a sweet wine like Marsala over heat until it becomes light and frothy. Tyler's recipe for cinnamon sabayon takes this classic sauce to the next level by adding cinnamon and nutmeg to the mix, giving it a warm and spicy flavor that pairs perfectly with the sweetness of the apples. To make the sabayon, the egg yolks are whisked with sugar and wine in a metal bowl set over simmering water, and then whisked continuously until it becomes thick and creamy. The cinnamon and nutmeg are added at the end, giving the sauce a warm and fragrant aroma.Putting it All Together
To assemble the apple charlotte with cinnamon sabayon, the warm pudding is spooned into individual serving dishes, and then topped with a generous dollop of cinnamon sabayon. The sabayon adds a creamy and decadent finish to the dish, and the warm spices complement the sweet and tart flavors of the apples perfectly. Whether you're serving this dessert at a formal dinner party or enjoying it as a cozy night in, it's sure to be a crowd-pleaser.Conclusion
Tyler's ultimate recipe for apple charlotte with cinnamon sabayon is a delicious and comforting dessert that's perfect for fall. By combining the sweetness of apples with the warm and spicy flavors of cinnamon and nutmeg, this dish is the ultimate indulgence. Whether you're new to baking or a seasoned pro, this recipe is sure to impress your guests and leave you feeling satisfied and content. So, why not give it a try and see for yourself how delicious this classic dessert can be?
Apple Charlotte is a classic dessert that combines the flavors of apples, cinnamon, and bread in a delightful treat. It is a dessert that has been enjoyed across generations and can be served at any time of the year, especially during the fall and winter seasons. Tyler's Ultimate Recipes offers a delicious recipe for Apple Charlotte with Cinnamon Sabayon, with a twist on the traditional recipe by adding a touch of cinnamon sabayon. In this article, we will be discussing valuable tips on how to make Apple Charlotte with Cinnamon Sabayon, without the recipe.
1. Choosing the Right Apples:
The key ingredient in Apple Charlotte is, of course, apples. When making this dessert, it is important to choose the right type of apples to ensure that the dessert has the desired texture and flavor. Granny Smith apples are a popular choice for this recipe as they have a tart flavor that pairs well with the sweetness of the dish. However, other types of apples can also be used, such as Honeycrisp, Braeburn, or Pink Lady apples. The most important thing is to choose apples that are firm and not too ripe to prevent them from becoming mushy when cooked.
2. Slicing the Apples:
Once you have chosen the right apples, the next step is to slice them. When slicing the apples, it is important to ensure that they are sliced thinly and evenly. This will ensure that the apples cook evenly and produce a consistent texture. One useful tip is to use a mandoline slicer to achieve uniform slices. Alternatively, a sharp knife can be used to slice the apples thinly.
3. Preparing the Bread:
The bread used in Apple Charlotte is an important element of the recipe, as it provides the structure for the dessert. Typically, sliced bread is used for this recipe, but it is important to choose a bread that is sturdy and can hold up to the moisture of the apples. One tip is to use brioche or challah bread, as they are denser and can hold the apples better. Additionally, it is important to remove the crusts from the bread to achieve a smooth and uniform texture.
4. Assembling the Dish:
To assemble the dish, it is important to layer the sliced apples and bread in a circular pattern. One tip is to start with a layer of bread, followed by a layer of apples, and then continue alternating until the dish is filled to the top. It is important to pack the apples tightly to prevent gaps between them, which can cause the dessert to collapse when cooked.
5. Adding Cinnamon Sabayon:
The final touch to this recipe is the cinnamon sabayon, which is a lightly whipped sauce made with egg yolks, sugar, and cinnamon. To make the sabayon, it is important to whisk the egg yolks and sugar together until they are pale yellow and creamy. The mixture is then heated over a double boiler until it thickens, and then cinnamon is added for flavor. The sabayon is then drizzled over the top of the cooked Apple Charlotte, adding a touch of sweetness and cinnamon flavor to the dish.
6. Serving and Storage:
Apple Charlotte with Cinnamon Sabayon can be served warm, cold, or at room temperature, depending on personal preference. It can be served as is or with a scoop of vanilla ice cream for added sweetness. The dish can also be stored in the fridge for up to 3 days, making it a great make-ahead dessert for dinner parties or holiday gatherings.
Conclusion:
In conclusion, Apple Charlotte with Cinnamon Sabayon is a delicious and classic dessert that is perfect for any occasion. By following these valuable tips, you can ensure that your Apple Charlotte is a success and impress your friends and family with your culinary skills. Remember to choose the right apples, slice them thinly and evenly, use sturdy bread, pack the apples tightly, and drizzle with the delicious cinnamon sabayon. Whether you are a beginner or an experienced cook, Apple Charlotte with Cinnamon Sabayon is a recipe worth trying.