What is apple charlotte

Содержание

Sharlotka: The first apple recipe that most Russian kids learn
Ingredients:
Cooking:
Apple charlotte
Ingredients
For the apple charlotte
For the butterscotch sauce
For the Chantilly cream (optional)
Method
Traditional Apple Recipes Apple Charlotte
Ingredients
Making Apple Charlotte
Apple Charlotte
Ingredients
For the filling
Method
Apple Charlotte
Ingredients
Steps to Make It

Sharlotka: The first apple recipe that most Russian kids learn

This simple dessert is known to everyone in Russia, but it actually originated in Britain in the 18th century and was known as “Charlotte”. This apple bread pudding was first invented by peasants, but the Russian version of “Charlotte” was invented in London at the beginning of the 19th century by French chef Marie-Antoine Carême, who was in the service of Russian Czar Alexander I. Later, this recipe became so popular that it was simplified from having Bavarian cream and savoiardi cookies to being an easy-to-prepare pie with biscuit and apples. Even the name was modified to “Sharlotka”.

Ever since I was little, my mom used to make sharlotka on special occasions. When my grandma would visit us, which was rare, because she lived in another city, mom would always bake it for us. As a child I associated sharlotka with those visits, as well as with big family dinners.

Later, when I was about 8, I decided that I needed to know how to make sharlotka myself. This was the first recipe I ever tried to do by myself. At that time, it seemed like a very complicated task with a lot of work, but it was always worth the effort. Since then, it has become my “go to” recipe.

This was also one of the first dishes I made for my Mexican husband. He loved it so much that, in time, he showed this recipe to his mother. So, now my mother-in-law makes sharlotka as an exotic Russian apple cake for her friends and family in Mexico, and it makes me happy to see how such a simple thing unites my family. But most importantly, I think, sharlotka influenced my choice of profession as a pastry chef.

Ingredients:

4-5 acidic apples (like Granny Smith)
1 cup of flour
1 cup of sugar
3 eggs
Salt, cinnamon, cardamom

Cooking:

1. Heat the oven to 180°C. Prepare your cake mold by greasing the surface; butter is your best choice for this purpose.

2. Peel and core your apples, and cut them so you get 8 pieces. Lay out the mold with your apple slices as tight as possible.

3. If you have leftover slices that didn’t fit, then cut them into even smaller pieces and fill the empty places with those. The bottom of your mold should be completely covered with apples.

4. Sprinkle a little bit of cinnamon and cardamom powder on top.

5. Prepare your batter by mixing the dry ingredients in a bowl and adding eggs to them.

6. At first the batter will seem pretty stiff, but keep mixing until it is homogenous and thick.

7. At this point you are ready to pour your batter over the apples; make sure it covers all of them.

8. Place the mold into the oven and bake for 35-40 minutes.

9. It is ready if the toothpick test comes out clean; if not, then give it a little more time. Once it is ready cool it down a little before removing it from the mold. Priyatnogo appetita!

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Источник

Apple charlotte

less than 30 mins

This apple charlotte recipe comes complete with calvados butterscotch sauce and Chantilly cream.

less than 30 mins

Ingredients

For the apple charlotte

120g/4½oz caster sugar
6 sharp eating apples, peeled, cored and chopped into 1cm/½in pieces
2 tbsp calvados
1 orange, juice only
½ tsp ground cinnamon
100g/3½oz salted butter, melted, plus extra for greasing
6 slices white bread

For the butterscotch sauce

60g/2½oz caster sugar
20g/¾oz unsalted butter
200ml/7fl oz double cream

For the Chantilly cream (optional)

200ml/7fl oz double cream
2 tbsp icing sugar, sifted
few drops of vanilla extract

Method

Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.

Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.

Stir the chopped apples into the caramel. Add the Calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.

Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.

Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.

Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.

While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.

For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.

To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.

Источник

Traditional Apple Recipes
Apple Charlotte

Apple Charlotte is another of England’s wonderful ways to turn leftover bread and a few apples into a terrific, tasty pudding. It is a simple pudding, consisting of nothing more than apples, sugar and stale bread.

But the resulting marriage is truly made in heaven as people all over England have known for many years. At its most basic it’s a wonderful nursery pudding, served with lashings of custard. But why keep it in the nursery? Apple Charlotte made into individual desserts won’t disgrace even a posh dinner party one little bit.

If one of your guests needs persuading, then just point out the pudding’s «Royal Connection»! The pudding may have been named in honour of Queen Charlotte, who loved apples and supported English apple growers and it is certainly a pudding fit for a queen.

For the best taste use half Bramley’s (cooking apples), which collapse to form the base, and half Cox’s (dessert apples), which add texture.

You’ll want a glass or ceramic pudding basin or mould rather than a plastic one, as this pudding is baked in the oven. Individual pudding moulds also work very well and make the pudding look very delicate.

Ingredients

As with most recipes of this kind, it’s not necessary to measure and weigh accurately. How large a pudding you make depends on the size of your pudding basin and the quantity of bread you’re trying to use up.

For a 1lb / 450g pudding basin you need approximately:

6-7 slices of white bread
1oz / 25g butter
1lb / 450g apples, half Bramley’s half Cox’s
2oz / 50g brown sugar
rind and juice of 1 lemon

Making Apple Charlotte

Peel, core and slice the apples before stewing them with the sugar and a splash of water until soft.

While the apples are stewing, butter your pudding basin (or individual moulds). Slice the bread and remove the crusts.

Melt the butter in a shallow pan.

Dip each slice of bread into the melted butter and line the pudding basin. Press the slices well in to make sure there are no gaps. Keep back a slice for the top.

Now fill the pudding basin with the apple mixture and place the last bread slices on top, sealing the apples well in.

Bake in a medium oven until golden brown — about 30 minutes should do it.

Unmould your pudding carefully and serve it surrounded with hot vanilla custard.

Источник

Apple Charlotte

Rustle up a classic apple Charlotte for dessert. With a soft centre of caramelised apples and a bread and butter casing, it’s delicious with custard or ice cream

Vegetarian

Nutrition: Per serving

Nutrient	Unit
kcal	415
fat	22 g
saturates	13 g
carbs	51 g
sugars	41 g
fibre	3 g
protein	3 g
salt	0.26 g

Ingredients

100g unsalted butter, melted, plus extra for the basin
caster sugar, for dusting
6 slices white bread
custard or vanilla ice cream, to serve

For the filling

150g caster sugar
50g unsalted butter, cubed
125g eating apples (we used Braeburn), peeled, cored and cut into 1cm chunks
1 tsp ground orange, zested and juiced
1 tsp cinnamon

Method

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.

Источник

Apple Charlotte

The Spruce / Elaine Lemm

Nutrition Facts (per serving)
527	Calories
35g	Fat
50g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	527
% Daily Value*
Total Fat 35g	45%
Saturated Fat 21g	104%
Cholesterol 100mg	33%
Sodium 261mg	11%
Total Carbohydrate 50g	18%
Dietary Fiber 4g	14%
Total Sugars 21g
Protein 6g
Vitamin C 5mg	26%
Calcium 129mg	10%
Iron 2mg	11%
Potassium 262mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Britain is famous for its hearty filling puddings and apple Charlotte—believed to be named after wife of King George III—is a very popular one.

The Charlotte is made with days-old bread that’s slathered in melted butter, filled with stewed apples, then baked. Surprisingly, this is not as heavy as some of the equally famous puddings such as spotted dick or treacle sponge, the real heavyweights of British puddings. The delicious fall dessert is surprisingly light, but still comforting.

Ingredients

1/2 cup plus 2 tablespoons salted clarified butter

2 tablespoons dark brown sugar

6 slices white bread, farmhouse style

1/2 cup custard , or whipped cream, for serving