This recipe is my riff on the British classic, Apple Charlotte. This slightly less involved version is served in a teacup, layered with crème patissiere, and topped with freshly whipped cream. See the recipe notes for instructions to make them ahead.
6Granny Smith applespeeled cored and chopped into 1/2 inch pieces
2tablespoonsapple brandyor boiled apple cider
1/4cuporange juicefrom 1 large orange
1/2teaspoonground cinnamon
2tablespoonsunsalted butter
Crème chantilly
2/3cupheavy cream
2tablespoonsgranulated sugar
1/2teaspoonvanilla extract
Assembly
36ready-made soft lady fingersabout 1 1/2 packages
Ground cinnamonfor garnish
Instructions
Crème patissiere
In a small bowl, dissolve the cornstarch in 1/4 cup of the milk. Beat the whole egg, then the yolks, one at a time, into the cornstarch mixture.
In a saucepan, combine the remaining 3/4 cup milk and the sugar; bring to a boil whisking constantly. While whisking the egg mixture, slowly pour 1/4 of the hot milk into it, to temper the eggs. Return the remaining milk in the saucepan to medium-low heat.
Pour the hot egg mixture into the saucepan in a thin stream, whisking, so as to not scramble the eggs. Whisk constantly until the mixture begins to boil. Remove from the heat and whisk in the butter and vanilla; stir in the salt.
Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface so it does not form a skin. Cool to room temperature. Refrigerate until ready to use.
Spiced apples
Place the sugar and water into a saucepan set over medium heat. Cook gently until the sugar has dissolved and turns lightly golden at the edges. Immediately pour in the chopped apples, add the apple brandy or boiled cider, orange juice, cinnamon, and butter. Stir together briskly. The caramel may seize when the apples are added; this is normal. Keep stirring until lumps have disappeared. Cook uncovered over medium high heat. Cook for 10 minutes, or until all of the liquid has evaporated and the apples are fork tender. Remove from the heat and set aside to cool.
Crème Chantilly
Pour the heavy cream into the bowl of an electric mixer fitted with the whip attachment. Whip the cream on high until it starts to thicken. Add the sugar and vanilla extract. Whip until stiff peaks form.
Use immediately, or store in the refrigerator until ready for use.
Assembly
Place six 6 oz. teacups on a baking sheet or tray. Line each teacup with six soft ladyfingers standing upright. Spoon or pipe the pastry cream into the bottoms of the teacups, about 1/3 full. Add an equal amount of spiced apples on top.
Add dollops of Chantilly cream on top of each cup. Sprinkle with pinches of cinnamon and you’re ready to serve!
Notes
What to expect:The pastry cream balances the flavors of tart granny smith apples. The lady fingers are soft and cake-like.Patience and a watchful eye are both required for the caramel portion of the apple recipe. Be careful not to burn the sugar, and don’t try to multitask during this step.The orange juice in the apple recipe really brightens the apple flavor. Use freshly orange juice squeezed from one large orange.To make these ahead, assemble the lady fingers, pastry cream, and apples in the teacups. Cover each cup with plastic wrap and refrigerate until ready to serve. Just before serving, top with the whipped cream and sprinkle with cinnamon.
Keyword creme chantilly, creme patissiere, espresso pastry cream, soft lady fingers, spiced apples