The Apple caramel Charlotte

Description

It's not the usual Apple pie! Found this option in the blog of pastry chef Hector Wong. The recipe was taken from the book Rose's Heavenly Cakes (Rose Levy Beranbaum, 2009). I have not found a complete recipe of Charlotte, so the recipe was adapted and modified. Don't regret the time spent! A great holiday option, delicate structure, refined taste! And of course don't forget the view!

Ingredients

Chicken egg

9 piece
Sugar

150 g
Flour

150 g
Butter

150 g
Vanilla

1 tsp
Salt

0.25 tsp
Apple

460 g
Water

400 ml
Vanilla pod

1 piece
Strawberry syrup

4 Tbsp
Lemon

1 piece
Sugar

50 g
Syrup vanilla

270 ml
Yolk egg

93 g
Sugar

100 g
Water

30 g
Gelatin

10 g
Egg white

65 g
Sugar

30 g
Water

50 ml
Gelatin

0.5 tsp
Syrup vanilla

50 ml

Cooking

Oil cake: nine eggs detachable whites from yolks.

In the bowl of the mixer put 150 gr. soft butter, add 100 g. sugar, add a pinch of salt and one teaspoon of vanilla sugar, whisk on high speed incandescent. Without stopping whisking, gradually add the egg yolks. Whisk until a homogeneous mass.

In a separate bowl whisk the whites, in three steps, add 50 grams of sugar, whisk to obtain a foam of medium density.

Gradually add to the butter mix the beaten egg whites. Stir until a homogeneous mass. Sifted 150 gr. flour, gently stir until a homogeneous dough.

The finished dough spread on a sheet lined with baking paper and greased with butter, level. Bake at 180 degrees Celsius for 10-15 minutes, until Golden brown. The finished cake was allowed to cool, spread on a wooden Board and allowed to rest 3-4 hours.

Poached apples: Apples cleaned to remove the core.

In a wide saucepan, pour water, lemon juice strawberry liqueur. Add sugar, add cut in half the vanilla pod. Apples must be placed completely in the saucepan. Bring the liquid over medium heat to a boil, cook the apples on one side 5 minutes the other 7 minutes. After leave cover with foil and allow to cool completely at room temperature.

From the cake cut out round base a little bit less of your form, the remaining cake cut into flat strips for rim, with a width of approximately 0.5 cm.

Should look like this. Cover with a towel and leave aside.

Custard Apple cream: Take a syrup which was preparing the apples, reserve 50 ml for glazing. Gelatin (I sheet), pour with water and allow to swell. Next, 1/3 of the syrup to heat and dissolve in it gelatin, second boil.

Meanwhile, in a saucepan with a thick bottom, mix water and sugar, give sugar dissolved. On low heat bring to the boil without disturbing and bring the caramel to 180C. We get a bright amber color. Remove from the heat and pour the hot Apple syrup, the mass to be much bubbling.

Return the saucepan on a small fire and gradually pour in the egg yolks, stirring all the time. To the state of whipped cream. Remove from heat and combine with gelatin.

Italian meringue: Proteins begin whisking on a low speed gradually increasing it, whisk until stable peak. Meanwhile, combine sugar with water and bring the syrup to 120C. Continuing to mix slowly pour the syrup into the whites, the mass of the mill is smooth and strongly increase.

Next mix the meringue and the custard Apple cream in several approaches.

Pour the resulting cream into your prepared tin. Put in the fridge for 30 minutes.

Glazing: In the remaining Apple juice dilute half a teaspoon of quickly soluble gelatin. Take a sharp knife and chop finely prepared apples poached. Start with the outer edge and a half rings to put the apples to the middle of the ending small. Top coat with a brush glazing. Put into the fridge for at least 3 hours.

PS I did not find the original biscuit was used in the book, so I decided to make butter cake, since it is more plastic. But in the photo of the originals can be seen that the biscuit base is likely, next time I will try with another version of the biscuit! In the recipe used heavy cream that would be light weighted structure of the soufflé. The result is very, very pleased with me and all my loved ones!

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