Recipe: Classic Charlotte step by step with pictures | Handy.Recipes

Classic Charlotte

Cooked Swiss churros

Nutritional Value

Everyone knows the way to cook puff pastry, many people add different fruits to this pie, but I still prefer the classic version. In this recipe, I will show you not only how to cook the well-known pie, but also describe all the details (secrets) of cooking, so that the pie was puffy and airy without adding softener. Charlotte is a low-calorie pie, because it does not contain any oil or greasy cream, so I recommend it for everyone who lose weight and keep your figure in shape, for dessert.

Author of the recipe

Ingredients for the classic muffin:

  • Chicken egg - 4 pcs
  • Sugar - 200 g
  • Wheat flour / Flour - 140 g
  • Vanillin (to taste)
  • Apple - 3 pcs

How to cook classic charlotte step by step with photos

The eggs can be beaten in two ways to make a fluffy biscuit: 1 way (used). Separate egg whites from egg yolks. Divide the sugar in half and add each part to the whites and sugar. Whites and sugar need to be beaten for at least 5-7 minutes. Beat them until a strong foam is formed, and whites have to be cooled before beating, you can also add a pinch of salt. 2 way. Beat cold eggs (do not separate) without sugar at first on low speed for 2 minutes, then add sugar, increase the speed and beat for at least 10 minutes more. I used the first method when baking this quiche. Try it, experiment with it.

See the picture on the left to see how the egg whites have to be beaten (I deliberately upped the mixture with a spoon). Whisk the yolks (at room temperature) with the sugar for about 4 minutes until doubled in volume and add to the whites. Whisk it all thoroughly for another 3-4 minutes, then add the sifted flour, vanillin (to taste and taste, I added pinchka for flavor) and stir with a spoon. I do not recommend beating with a mixer, as we will lose the airy structure of our carefully whipped whites and the cake will end up not airy. Stir the flour very gently, stirring from bottom to top until the dough has absorbed all the flour.

At this point, turn on the oven to 180 degrees, so that it warms up thoroughly. If you don't preheat the oven sufficiently, the baked goods may bake well on top, but remain soggy on the inside. Always preheat the oven 15-20 minutes before baking. Now let's prepare the apples. If the skin is not thick, you can not peel it. Some of the apples I cut into small cubes, and some into thin slices. I also made a small flower for the center of the pie, I decided to experiment. I don't like cobbler with too many apples, so I put the cubes in the bottom of the pie and decorate the top with the slices. In a greased mold put 1/3 of the dough and sprinkle with cubes of apples. To prevent apples from sinking to the bottom, you should first sprinkle them with flour.

Top with the rest of the dough and decorate with apples to your liking. I decorated today with this flower and sprinkled sugar on top. The oven is heated enough and you can put it to bake. The temperature stays at 180 degrees and we bake for 45 minutes. Everyone has different ovens, so check your cake after 30 minutes of baking. It is forbidden to open the oven during baking, and when you put the cake in, close the door carefully, without slamming it, otherwise our fluffy and tender sponge cake will sag. After the time has passed, check to see if the cake is ready. Prick the cake with a toothpick, if it is dry then our wonderful cake is ready and you can take it out of the oven. Cover with a towel and let cool for about 10 minutes. Then put it in the form and decorate it as you wish. I dusted it with powdered sugar, put glittery confectionery balls and put waffle flowers.

Nutritional Value:

Whole Dish:
1845.8 Calories
42.7 g
27.6 g
352.8 g
177.5 Calories
4.1 g
2.7 g
33.9 g

Flour, Wheat Flour, Sugar, Sweet, Apple, Vanilla, Baking, Cakes, Pastry, Apple-flavored

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