Apple-Rum Charlotte from The Professional Pastry Chef by Bo Friberg

Name: Apple-Rum Charlotte from The Professional Pastry Chef by Bo Friberg
Ingredients: ¼ cup (60 ml) dark rum; 12 ounces (340 g) melted unsalted butter, hot; 1 recipe Mousseline Sauce; 12 tiny lady apples, stems attached, or other small, sweet crab apples (see Note); Chocolate Sauce for Piping; Apple-Rum Filling; ½ teaspoon (2.5 g) granulated sugar; 12 small mint leaves; ½ cup (120 ml) heavy cream; 2 Brioche Loaves

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This is an old classic that will never lose its popularity. An apple charlotte is a hot pudding that can be made in individual forms or in larger sizes that ser

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Ingredients

¼ cup (60 ml) dark rum
12 ounces (340 g) melted unsalted butter, hot
1 recipe Mousseline Sauce
12 tiny lady apples, stems attached, or other small, sweet crab apples (see Note)
Chocolate Sauce for Piping
Apple-Rum Filling
½ teaspoon (2.5 g) granulated sugar
12 small mint leaves
½ cup (120 ml) heavy cream
2 Brioche Loaves