Best Apple Charlottes With Calvados Creme Anglaise Recipes
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.
APPLE CHARLOTTE WITH CINNAMON SABAYON
Provided by Tyler Florence
Categories dessert
Time 50m
Yield 4 individual cakes
Number Of Ingredients 20
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.
EASY APPLE CHARLOTTE
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
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
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Introducing Apple Charlottes with Calvados Crème Anglaise Recipes
Apple Charlottes with Calvados Crème Anglaise is a mouth-watering dessert that tantalizes the taste buds with its sweet, tangy, and highly aromatic flavors. This dish is an adaptation from the original apple charlotte recipe that dates back to the 17th Century. It is believed that it was named after Queen Charlotte, the wife of King George III, who loved apple desserts. Today, this luxurious dessert is enjoyed worldwide, and it has become a favorite among many culinary enthusiasts.What is Apple Charlotte?
Apple Charlotte is a classic French dessert that consists of sautéed apples, flavored with cinnamon and sugar, wrapped in buttered bread, and baked to perfection. The bread is buttered on both sides and arranged neatly in a dish or mold, and then filled with the apple mixture. Once the dish is full, the bread is pressed down to form a cake-like structure. The Charlotte is then baked in the oven, which results in a firm and golden crust. The finished product is served hot with a variety of sauces, such as custard, crème anglaise, or ice cream.How to Make Apple Charlottes?
Making Apple Charlottes is not difficult, and it requires only a few ingredients. Below are the steps to make the perfect Apple Charlottes with Calvados Crème Anglaise:Ingredients
- 6-8 slices of white bread, crusts removed
- 4-5 medium-sized apples, peeled, cored, and chopped
- ½ cup of granulated sugar
- 1 tbsp of cinnamon powder
- 1 tbsp of lemon juice
- ½ cup of unsalted butter, melted
- 2 cups of milk
- 4 egg yolks
- ½ cup of granulated sugar
- 1 tbsp of corn-starch or flour
- 1/4 cup of Calvados or Brandy
- 1 tsp of vanilla extract
Directions
- Preheat the oven to 375°F or 190°C.
- In a pan, sauté the chopped apples with ½ cup of sugar, cinnamon, and lemon juice for 8-10 minutes, or until softened. Set aside to cool.
- Cut the bread slices into strips, and brush them generously with melted butter.
- Grease a muffin tin or ramekin with butter or cooking spray.
- Take one slice of buttered bread and shape it into a circle, and place it in the muffin tin or ramekin.
- Add a spoonful of the cooled apple mixture on top of the bread, and press it down gently.
- Repeat the process by adding another layer of bread and the apple mixture until the muffin tin or ramekin is filled.
- Brush the top of the bread with melted butter.
- Bake in the oven for 15-20 minutes, or until the bread has turned golden brown.
- In a small saucepan, heat the milk over medium heat until it starts to simmer. Set aside.
- In a bowl, whisk the egg yolks, sugar, and corn-starch or flour until pale yellow and frothy.
- Slowly pour the hot milk into the egg mixture, whisking constantly, until everything is combined.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the Calvados or Brandy and vanilla extract.
- Strain the mixture through a sieve to remove any lumps or impurities.
- Serve the warm apple Charlotte with a generous drizzle of the Calvados Crème Anglaise.
Conclusion
In conclusion, Apple Charlottes with Calvados Crème Anglaise is a delightful dish that is perfect for those who crave something sweet and indulgent. It requires minimal effort to make, and yet it produces a dessert that is both impressive and satisfying. The combination of sautéed apples, cinnamon, and bread with the smooth and velvety vanilla sauce makes for an unforgettable taste experience. So, the next time you feel like treating your taste buds, why not try making Apple Charlottes with Calvados Crème Anglaise?
Apple charlottes with calvados creme anglaise is a classic French dessert that features delicate layers of buttery, crisp pastry and sweet, spiced apples. It is perfect for impressing guests or indulging in a decadent treat. Here are some valuable tips to make sure your apple charlottes with calvados creme anglaise turn out perfectly.