Brioche Apple Charlotte With Raspberry Sauce Recipes

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.

Steps:

• Make the brioche dough:
• In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10 to 15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
• Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogeneous. (This mixing period is called intense mixing-and it is! Don't be alarmed if the mixing is noisy or difficult in the early to mid-stages, it will come together.) Then knead the dough until it is smooth and uniform, 1 minute more.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover the bowl with plastic wrap, and refrigerate for at least 12 hours.
• Make the tart:
• Use the butter to generously grease an 18-by-13-inch baking sheet, including the rim.
• On a lightly floured surface, roll out the dough to a 1/2-inch-thick rectangle a little larger than the pan (about 1 inch on all sides), so that the dough will come up the sides of the pan.
• Roll up the dough around the rolling pin and transfer the dough to the prepared baking sheet. Use a pastry wheel to trim the edges so they are flush with the edges of the pan. Cover the baking sheet with greased plastic wrap (I use nonstick spray) and let the dough rise in a warm place for 30 to 35 minutes.
• Preheat the oven to 350°F / 175°C, with a rack in the middle.
• Meanwhile, peel, quarter, and core the apples, then slice crosswise 1/8- to 1/4-inch thick (see Pro Tip).
• In a small bowl, whisk together the brown sugar and cinnamon. Uncover the dough and sprinkle it evenly with half the cinnamon sugar. Arrange the apple slices across the dough (see Pro Tip). Sprinkle the remaining cinnamon sugar evenly over the apples. Finish with the salt.
• Bake the tart until the edges of the crust are golden brown, the apples are tender when pierced with the tip of a paring knife, and the sugar has caramelized, 32 to 36 minutes. Cool the tart for at least 15 minutes before slicing and serving, warm or at room temperature.
• Make Ahead and Storage
• This tart is best the same day it's made. Store any leftovers in an airtight container at room temperature for up to 2 days.

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.

Steps:

• Preheat oven to 375 degrees.
• Peel and core apples and cut into one-quarter-inch slices. Melt two tablespoons butter in saucepan and add apples with lemon juice and lemon peel. Add two to three tablespoons sugar (the amount depends upon the sweetness of the apples) and cook the apples over gentle heat. They will get soft. Cook until puree is stiff enough to hold its shape.
• Meanwhile, melt remaining butter in saucepan and skim off foam.
• Remove crusts from bread, dip slices of bread into butter and with them line sides and bottom of an oven-proof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
• Arrange apples in layers in dish (it can be prepared ahead to this point) and top with remaining bread. Bake uncovered for one hour.
• Make sauce. Cook raspberries with the sugar for five to 10 minutes, or until soft, and strain through a sieve. Place in a small bowl.
• Cool charlotte for about 10 minutes and serve with raspberry sauce. Heavy cream or creme fraiche is good passed around with this, too.

Steps:

• Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
• Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
• Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
• Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
• Serve charlotte with remaining raspberry sauce.

Steps:

• Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
• Trim ladyfingers even with top of mold; reserve trimmings.
• Quarter 4 apples and remove cores.
• Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
• Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
• Reduce heat and simmer 5 minutes.
• Add apple quarters and simmer until tender, about 10 minutes.
• Cool in syrup.
• Drain apples, reserving vanilla bean for another use.
• Finely dice half of poached apples.
• Drain in strainer.
• Thinly slice remaining poached apples.
• Halve remaining uncooked apples and thinly slice.
• Transfer to a large skillet.
• Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
• Puree in blender until smooth.
• Cool completely.
• For filling: Bring milk and vanilla bean to boil in large saucepan.
• Remove from heat and let stand 15 minutes.
• Remove vanilla bean and reserve for another use.
• Return milk to boil.
• Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
• Gradually whisk in milk.
• Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
• Sprinkle gelatin over water in small bowl to soften.
• Set in pan of simmering water and stir until dissolved.
• Stir into hot custard.
• Mix in diced apples and apple puree.
• Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
• Immediately fold in whipped cream and Calvados.
• Spoon into prepared mold.
• Sprinkle with ladyfinger trimmings.
• Remove from heat and let stand 15 minutes.
• Remove vanilla bean and reserve for another use.
• Return milk to boil.
• Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
• Gradually whisk in milk.
• Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
• Sprinkle gelatin over water in small bowl to soften.
• Set in pan of simmering water and stir until dissolved.
• Stir into hot custard.
• Mix in diced apples and apple puree.
• Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
• Immediately fold in whipped cream and Calvados.
• Spoon into prepared mold.
• Sprinkle with ladyfinger trimmings.
• Refrigerate until firm, atleast 2 hours.
• (can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
• Strain and chill until ready to serve.
• (can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
• One hour before serving, unmold charlotte onto platter.
• Arrange poached apple slices in circle on top, overlapping slightly.
• Spoon Chantilly into pastry bag fitted with medium star tip.
• Pipe rosettes decoratively along base and up sides of charlotte.
• Set violets on rosettes.
• To serve: Spoon raspberry sauce onto plates.
• Cut charlotte into thin slices.
• Set slice on each plate.
• Garnish with sauce and remaining poached apple slices.