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Apple Charlotte Recipe
Apple Charlotte
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Flavors of France
Total time: 30 to 60 minutes

Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes

Difficulty: Easy
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
  1. Peel the apples and slice them thinly.
  2. In a saucepan, cook the apple slices slowly with the water until soft.
  3. Add the powdered sugar and vanilla sugar. Reduce thoroughly to form a compote.
  4. Recook the apricot jam until thick. Cool to lukewarm.
  5. Melt the butter. Cut the crusts off the brioche slices.
  6. Line a mold with the brioche slices, brushing them with melted butter.
  7. Fill the charlotte by alternating layers of apple compote and jam, ending with the compote.
  8. Using scissors, trim any brioche that extends beyond the edge of the mold, then cover the charlotte completely with more slices of buttered brioche.
  9. Bake in a 180° C (350° F) oven for 20 minutes.
  10. Unmold. Serve cold, accompanied by an apricot coulis.
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