Individual Apple Charlottes


You may have seen charlotte recipes that call for sponge-cake ladyfingers and for the charlotte to be served cold, but classically, an apple charlotte calls for bread and is served warm. This recipe was created by my pastry chef, Zoe Behrens.

What you will need

3 lb. Braeburn or Golden Delicious apples (6 or 7 apples)

1 lemon, rinsed

1 vanilla bean

1/3 cup raisins

1/3 cup golden raisins

2-1/2 oz. (5 Tbs.) unsalted butter

1/4 cup granulated sugar

1 Tbs. Calvados (or other apple brandy)

 1 loaf sliced white bread (I use Pepperidge Farm Classic White; you may want to buy an extra loaf just in case)

1/2 lb. (1 cup) unsalted butter

3/4 cup granulated sugar

Crème fraîche or vanilla ice cream for serving


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