Mush, Mush Sweet Charlotte

Fannys take on the French Classic Apple Charlotte is intended, she tells us 'dear readers', to introduce some simple techniques to make it quick and easy to produce. I've never made a Charlotte, but reading between the lines here I assume it's hard to do, and so I try my best to knuckle down and pay close attention to every word of wisdom Fanny is sharing. I've had to buy another loaf for this one, eek. 

Fannys simple instructions seem quite complicated to me, and involve drawing round a soufflé dish, cutting out a circle, cutting it into quarters and then using these templates to cut bread the same shape. I also need to cut smaller squares of bread all the same size, no template given. I'm doing it because Fanny tells me to, but all the while I'm wondering if there is an easier way...

Fanny tells me then to beat an egg in some milk 'very quickly' before slipping the bread in and deep frying it until golden brown. Mmm, did someone mention deep fried bread? 

I also need to 'collapse' the quartered apples in a very little water, sieve them when soft to make a purée and reheat them with a little sugar 'to taste' until they 'blow and bubble' all the excess moisture out. The purée seems so silky and smooth and soon thickens up to a paste as Fanny suggests.

Once the fried bread is golden it's time to build the structure inside the soufflé dish. Fanny says everything should fit snuggly if I have used my templates correctly, but maybe I've done something wrong? The bread seems to have puffed up a wee bit during frying and is a little mis-shapen. Fanny hasn't warned me about this, but a bit of trimming and all seems well. Then the apple mixture goes in.

Now all Fanny suggests is to chill it until firm before turning out. After a few hours it's still a bit wobbly, but when I turn it out it keeps it's shape well. Maybe it's been successful? However when I cut into it, it sadly collapses a little, but still tastes great. Not too sweet, the texture of the apples is lovely and the bread still quite crunchy. I wouldn't say the techniques made it any easier, but a dollop of cream cheers most things up I suppose.