Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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charlotte designates two types of dessert, one baked, the other not. The types are represented in two of the most famous charlotte recipes: the first, charlotte aux pommes, or apple charlotte, is formed in a charlotte mold lined with buttered bread or brioche, filled with cooked fruit, then baked; the second is for charlotte russe, for which the mold is lined with ladyfingers, filled with flavored cream or bavarois (Bavarian cream), and chilled. Both types of charlotte are deftly flipped upside down and unmolded before serving, making for an elegant presentation.