She Strengthens

A Taste of Presidential Elegance: Apple Charlottes

Imagine indulging in a decadent dessert that’s fit for a president. The apple charlotte, a show-stopping masterpiece of juicy apples and buttery brioche, was a highlight of the Obama inaugural luncheon. Now, you can recreate this indulgent treat in the comfort of your own home.

Gather Your Ingredients

To create this culinary masterpiece, you’ll need:

• 4 pounds of Granny Smith apples, peeled, cored, and thinly sliced
• 14 tablespoons of unsalted butter, melted
• 1/4 cup of water
• 1/3 cup of granulated sugar
• 1/3 cup of apple sauce
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• Grated zest from 1 lemon
• 1 teaspoon of vanilla extract
• 34 slices of brioche bread (or white bread)
• 2 cups of caramel sauce (store-bought)
• 2 cups of Granny Smith apples, peeled, cored, and diced small
• Pinch of sugar and cinnamon
• 1 tablespoon of butter
• 1 quart of vanilla ice cream

Prepare the Apple Filling

In a 6-quart saucepan, melt 4 tablespoons of butter over medium-low heat. Add the sliced apples and caramelize, stirring occasionally, until they’re completely soft. Remove the cover and add the water, sugar, nutmeg, and salt. Increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat and stir in the lemon zest, apple sauce, and vanilla. Set aside to cool.

Craft the Bread Crust

Position your oven rack in the lower third of the oven and preheat to 425°F. Grease 10 ceramic baking ramekins or metal molds with 1 tablespoon of butter. Sprinkle sugar in each dish and tilt to coat the bottom and sides. Tap out excess sugar and set aside.

Using a bread knife, remove the crusts from the brioche bread. Center the bottom of the mold over one of the bread squares and cut around it to form a circle. You’ll need 20 of these round pieces – 10 for the bottom and 10 for the top. Dip each one in melted butter and place at the bottom of the mold.

Assemble the Apple Charlottes

Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in melted butter and arrange them, upright, around the inside of the molds, overlapping by about 1/2 inch to completely line the mold. Use 6 rectangles to line each mold.

Spoon the apple filling into the bread-lined molds, mounding it slightly in the center. Take the remaining 10 rounds of bread and dip them in melted butter, placing them on top of the filling, buttered-sides up. Press down lightly.

Bake for 30 minutes, then cover the top loosely with aluminum foil. Bake for an additional 15-20 minutes, until the top is deep golden brown and the side slices are golden brown. Remove from the oven, uncover, and let rest for 15 minutes on a wire rack.

Add the Finishing Touches

To create the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, adding a pinch of sugar and cinnamon. Allow the apples to cook until they’re lightly browned and all sugars have dissolved. Remove from heat and add 2 cups of caramel sauce to the apples, stirring to coat.

To assemble, pour the caramel apple sauce over the warmed apple cakes and serve with your favorite vanilla ice cream.