Elegant Spiced Apple Charlottes
Elegant Spiced Apple Charlottes made with Ladyfingers dipped in luscious vanilla custard and spiced apples is a showstopper for the holidays or a special occasion.
Elegant Spiced Apple Charlottes
What are Apple Charlottes Made Of?
Traditional Apple Charlottes are a British dessert made with apples, custard, and white bread all baked in a mold pan.
How Did Apple Charlottes Get Their Name?
Named in honour of Queen Charlotte, who loved apples and supported English apple growers, this dessert is certainly fit for a queen!
Who Created The Apple Charlotte
Also known ad the Charlotte de Pommes, this classically sweet dessert was created by Chef Marie Antoine Carême, who confectioned and cooked for Chef King George IV in London, for Talleyrand, the Rothschilds in Paris, and at his Pâtisserie de la rue de la Paix.
Elegant Spiced Apple Charlottes Recipe
Ingredients
Crème Patissiere
- 2 tablespoons cornstarch
- 1 cup milk, whole
- 1 egg
- 2 egg yolks
- 6 tablespoons sugar
- 2 tablespoons butter, unsalted
- pinch of salt
Spiced Apples
- 3 tablespoons water
- 1/2 cup sugar
- 6 granny smith apples, peeled, cored, and cut into small pieces.
- 2 tablespoons brandy
- 1/4 cup orange juice
- 2 tablespoons butter, unslated
Crème Chantilly
- 2/3 cup heavy cream
- 2 tablespoons caster sugar
- 1/2 teaspoon vanilla extract
Other Ingredients
- 12 Ladyfingers, cut into halves
- cinnamon, garnish
- cinnamon sticks, garnish
Instructions
Crème Patissiere | Pastry Cream
Add the cornstarch, 1/4 cup of the milk into a small bowl. Beat the whole egg then the yolks into the mixture.
In a saucepan, combine the remaining milk and caster sugar and bring to a boil whisking constantly. Remove from heat.
Whisk the egg mixture constantly and slowly drizzle the warm milk into the eggs to temper. Return the remaining milk to low heat. Slowly pour the egg mixture into the milk. whisking briskly to a boil. Remove from the heat and whisk in the butter, vanilla and salt. Continue to stir until the mixture it thickens.
Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface to avoid a skin forming. Cool and refrigerate until ready to use.
Spiced Apples
Place the sugar and water into a saucepan and turn heat to medium. Stir with a wooden spoon until the sugar is dissolved and turns golden. Pour in the apples, brandy, orange juice, cinnamon, and butter and stir. Continue to stir for 10 minutes until the water has dissolved and the apples are tender. Turn off the heat and cool.
Crème Chantilly | Fresh Whipped Cream
Pour the heavy cream into the bowl of and whip with an electric mixer and mix until thick. Add the vanilla and sugar and continue to whip until stiff peaks form. Cover and store in the refrigerator until until ready to use.
Assembly
Line each crystal taster trifles or small bowl with 6 lady fingers. Divide and spoon in the pastry cream.
Top with the spiced apples.
Add dollops of chantilly cream on top.
Garnish with a cinnamon stick and ground cinnamon.
When To Serve Easy No-Bake Spiced Apple Charlottes
- Thanksgiving
- Friendsgiving
- Christmas
- Tea Party
- Special Occasions
Love Apples? How about Apple Slice Breakfast Cake!
Elegant Apple Charlottes
Ingredients
Crème Patissiere
- 2 tablespoons cornstarch
- 1 cup milk (whole milk)
- 1 egg
- 2 egg yolks
- 6 tablespoons sugar
- 2 tablespoons butter (unsalted butter)
- pinch of salt
Spiced Apples
- 3 tablespoons water
- 1/2 cup sugar
- 6 granny smith apples (peeled, cored, and cut into small pieces)
- 2 tablespoons brandy
- 1/4 cup orange juice (fresh)
- 2 tablespoons butter unslated
Crème Chantilly
- 2/3 cup heavy cream
- 2 tablespoons caster sugar1/2 teaspoon vanilla extract
Other Ingredients
- Ladyfingers
- cinnamon garnish
- cinnamon sticks garnish
Instructions
Crème Patissiere | Pastry Cream
- Add the cornstarch, 1/4 cup of the milk into a small bowl. Beat the whole egg then the yolks into the mixture.
- In a saucepan, combine the remaining milk and caster sugar and bring to a boil whisking constantly. Remove from heat.
- Whisk the egg mixture constantly and slowly drizzle the warm milk into the eggs to temper. Return the remaining milk to low heat. Slowly pour the egg mixture into the milk. whisking briskly to a boil. Remove from the heat and whisk in the butter, vanilla and salt. Continue to stir until the mixture it thickens.
- Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface to avoid a skin forming. Cool and refrigerate until ready to use.
Spiced Apples
- Place the sugar and water into a saucepan and turn heat to medium. Stir with a wooden spoon until the sugar is dissolved and turns golden. Pour in the apples, brandy, orange juice, cinnamon, and butter and stir. Continue to stir for 10 minutes until the water has dissolved and the apples are tender.
- Turn off the heat and cool.
Crème Chantilly | Fresh Whipped Cream
- Pour the heavy cream into the bowl of and whip with an electric mixer and mix until thick. Add the vanilla and sugar and continue to whip until stiff peaks form.
- Cover and store in the refrigerator until until ready to use.
Assembly
- Line each crystal taster trifles or small bowl with 6 lady fingers. Divide and spoon in the pastry cream.
- Top with the spiced apples. Add dollops of chantilly cream on top. Garnish with a cinnamon stick and ground cinnamon.
Notes
Nutrition
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