Charlotte made from dry baguette
Description
This recipe is very simple yet quite original, as you won't need to prepare traditional Charlotte batter—the base will be regular sliced baguette. You'll soak the bread in a milk mixture, then arrange it in a baking dish and fill it with caramelized apples. The Charlotte turns out very aromatic, tender, and delicious; the apples release their juice, making the baguette resemble sponge cake. Be sure to try it! The dessert is ready. Serve at the table.
Instructions
- 1
Step 1
1. Remove the cores from the apples and cut them into small cubes. Place cognac and sugar in a skillet and bring to a boil. Add grated ginger, cinnamon, and mix well.
- 2
Step 2
2. Add the sliced apples, lemon zest, and simmer the mixture for 10 minutes, covered. Add the melted and slightly cooled butter to the warm milk, mix well, and set aside.
- 3
Step 3
3. Cut out circles (bases) from the baguette, with a diameter suitable for your individual molds. Similarly, cut out lids and sides from the baguette (the sides should be slightly taller).
- 4
Step 4
4. Line the pan with parchment paper. Dip the baguette pieces (for the base) into the milk-butter mixture and place them in the pan. Similarly, dip the prepared baguette pieces for the sides into the milk mixture and carefully arrange them in the pan, gently pressing them against each other.
- 5
Step 5
5. Fill the molds with the prepared apples and cover with a lid made from a bread roll, previously dipped in the milk mixture. Cover the molds with foil and bake in a preheated oven at 200 degrees for 40 minutes.
- 6
Step 6
6. Remove the foil 10 minutes before the end of cooking. Let the pastry cool completely.