|
|
| For 6 servings | - 6 large Calville Blanche apples
- 200 ml (3/4 cup) water
- 100 g (3 1/2 oz.) powdered sugar
- 1 packet of vanilla sugar
- 250 g (9 oz.) apricot jam
- 10 slices of brioche
- 125 g (4 oz.) butter
|
| Method |
- Peel the apples and slice them thinly.
- In a saucepan, cook the apple slices slowly with the water until soft.
- Add the powdered sugar and vanilla sugar. Reduce thoroughly to form a compote.
- Recook the apricot jam until thick. Cool to lukewarm.
- Melt the butter. Cut the crusts off the brioche slices.
- Line a mold with the brioche slices, brushing them with melted butter.
- Fill the charlotte by alternating layers of apple compote and jam, ending with the compote.
- Using scissors, trim any brioche that extends beyond the edge of the mold, then cover the charlotte completely with more slices of buttered brioche.
- Bake in a 180° C (350° F) oven for 20 minutes.
- Unmold. Serve cold, accompanied by an apricot coulis.
|
|
|
|
|
|
|
|
