This article originally appeared in the February 2016 Issue of Foodie: Beautiful Bakes
This recipe from Gregoire Michaud of Bread Elements helps us fill the kitchen with gorgeous kitchen aromas with flavours to match.
Prep time: 50 mins
Cooking time: 20 mins with overnight chilling
Makes: 1 Charlotte, 16cm in diameter
- 1 honey rye sourdough loaf
- 100g caster sugar
- 15g butter
- 3 apples, preferably Ariane
- 1tsp yellow pectin
- 60ml fresh apple juice
- Cut the sourdough loaf into 1cm thick slices and into 5cm squares. Pan-fry the squares with butter on one side to create a dark brown colour.
- Encase a 16cm round baking tin with aluminum foil to prevent the caramel from leaking and place the squares around the inside of the greased cake ring.
- For the apple wedges, heat 40g of sugar in a saucepan and cook until it reaches a dark caramel colour. Add butter at this stage to stop it turning any darker.
- Peel, core and cut one apple into eight wedges and cook in the caramel for three minutes. Take off the heat and keep aside.
- For the compote, caramelise 40g of sugar until it turns dark amber. Peel and dice the remaining two apples, add to the sugar and mix gently.
- Mix the yellow pectin with the remaining 20g sugar and add to diced apples, along with apple juice and cook for five minutes.
- Place some of the caramelised apple wedges nicely in the bottom of the mould. Fill the mould with the compote and cover the top with few squares of bread.
- Bake at 200°C for around 20 minutes, cool and store in the fridge overnight.
- To serve, decorate with whipped cream flavored with maple syrup and sliced fresh apple.
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