Charlotte caramel au beurre sale 900x600

Apple Charlotte with salted butter caramel

For 8 people | Preparation: 20 minutes


  • Salted butter caramel :
  • 240g sugar
  • 80g Water
  • 100g semi-salted butter
  • 25cl whipping cream
  • For the charlotte:
  • 24 sponge biscuits
  • 1kg apples
  • 50g butter
  • 50g brown sugar
  • 10cl Calvados + 20 cl water


  • In a pan, melt the sugar in water
  • When the sugar has melted, add the butter, caramelize
  • Pour the warm cream. Boil at low heat for 10min.
  • Store in refrigerator
  • Peel and cut the apples into cubes. In a pan, cook the butter and brown sugar at low heat
  • Make them gild and set aside. Dip the biscuits slightly in the Calvados mixed with water, cover the bottom and walls of the biscuits mold.
  • Pour half apples on biscuits, cover with caramel
  • Repeat the process and finish by covering with caramel
  • Leave to stand for 12 hours in the refrigerator

Message from the Cellar master:
“The good Val de Rance agreement : a sweet cider Bolée Celte, or a softer Envies De …”

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