Savory charlotte
- Energy Kcal 604
- Carbohydrates g 54.4
- of which sugars g 8.3
- Protein g 23.9
- Fats g 32.3
- of which saturated fat g 16.49
- Fiber g 2.8
- Cholesterol mg 186
- Sodium mg 460
- Difficulty: Average
- Prep time: 60 min
- Cook time: 60 min
- Serving: 10
- Cost: Average
PRESENTATION
Charlotte cake—a real gem in the world of French desserts—has inspired a pretty cool appetizer twist you don't see every day. Instead of the usual sweet combo of ladyfingers and fruit, we switch it up with soft brioche bread. Really good stuff. You still get that classic, tall shape you'd expect from a proper charlotte dessert, but inside? It's all creamy, savory goodness. The filling's a blend of ricotta whipped up with leeks for a little tangy kick, plus cooked ham for extra flavor. Seriously good. It's a fresh take on a charlotte recipe, bringing it out of dessert land and straight to your appetizer spread. If you’ve ever tried a traditional charlotte in France, you know it’s usually a light and creamy fruit charlotte or a charlotte russe—so, so popular at celebrations. But this savory version is all about keeping that fancy look while changing up the taste game. When you slice into it, the moist ricotta filling stands out against the tender bread, making every bite exciting. And look, it's a smart move for folks who love classics but don't mind breaking the rules for special occasions. This easy charlotte recipe keeps the best parts of the original—the look and that fun shape—but adds new flavors that really, really work together. Whether you’re hosting a dinner party or just wanna show off your homemade style, this savory take on the charlotte cake gets people talking. It's fun watching everyone dig into something that feels both fancy and super welcoming. Plus, it's a really good way to surprise your guests with an appetizer that's as much about style as taste. This dish not only looks impressive but offers a taste adventure that's sure to be a hit. For sure. And the sauce? Which is great.
You might also like:
INGREDIENTS
- Ingredients for the brioche bread
- Manitoba flour 3 cups (350 g)
- Type 00 flour 2 ½ cups (300 g)
- Sugar 1 ½ tbsp (20 g)
- Grana Padano PDO cheese 0.7 oz (20 g) - to grate
- Whole milk ½ cup (125 ml)
- Eggs 2 - medium
- Egg yolks 1
- Butter 0.67 cup (150 g)
- Brewer's yeast 1 tsp (4 g)
- Water 1 cup (250 ml)
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste
- for the leek cream
- Cow's milk ricotta cheese 2 cups (500 g)
- Leeks 2
- Parmigiano Reggiano PDO cheese 1 spoonful - to grate
- Fresh liquid cream 3 ½ tbsp (50 ml)
- Gelatin in sheets 0.1 oz (4 g)
- Olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the ham cream
- Cow's milk ricotta cheese 1 cup (250 g)
- Prosciutto cotto 5.3 oz (150 g)
- Fresh liquid cream 1.7 tbsp (25 ml)
- Gelatine ½ tsp (2 g)
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- for garnish
- Prague cooked ham 4 slices
- Poppy seeds to taste
- Basil to taste
- for brushing
- Eggs 1
How to prepare Savory charlotte
To make the savory charlotte, start by preparing the brioche bread: sift the flour into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar 1, grated nutmeg, grated Parmesan 2, and the dry yeast. Run the mixer at medium speed and also incorporate the liquids: the milk 3 and water at room temperature.
Beat the eggs with a fork and add them to the dough little by little 4, continuing to mix. When the ingredients have gathered well around the paddle, stop the mixer, replace the paddle with the dough hook, and start the machine again; add the salt 5 and the softened butter at room temperature in pieces, a little at a time 6, waiting for one piece to be absorbed before adding another. Let the dough knead with the hook until it is smooth and homogeneous.
Transfer the dough to a floured surface and work it into a ball shape. Place it in a large bowl, cover with plastic wrap 7, and let it rise for 30 minutes in the oven turned off with the light on. Take the dough, which will have doubled in size 8, and divide it into two parts 9, one weighing 650 grams
which you will shape into a ball, then place it in a greased and parchment-lined mold with a diameter of 7 inches and a height of 4 inches, like a panettone mold, cover with plastic wrap 10 and leave it to rise for 2 hours in the oven turned off with the light on. Roll out the remaining dough into a rectangular sheet 11, roll it up from the shorter side to create a loaf with the seam side down 12.
Grease and line with parchment paper a loaf pan measuring 10x4 inches and place the dough loaf inside, cover with transparent plastic wrap 13 and let it rise for two hours in the oven turned off with the light on. Meanwhile, start preparing the filling creams: remove the outer part of the leeks, wash them, and thinly slice the leeks 14, set aside some strands from the tender part to garnish the charlotte. Stew them with a little oil in a pan with the lid on 15
until they are soft 16: it will take about 30 minutes. Let them cool and then place them in a blender with ricotta 17, 1 tablespoon of Parmesan, a pinch of salt, and pepper. Blend the ingredients to obtain a smooth cream 18, pass it through a sieve to make it more velvety and transfer it to a bowl.
Meanwhile, soak 3 grams of gelatin (for the leek cream) in one bowl with cold water and 1 gram of gelatin (for the ham cream) in another, for at least 10 minutes 19. After the required time, drain the 3 grams of gelatin sheets, squeeze them well and dissolve them in 50 ml of warm cream 20, stirring until the gelatin is completely melted. Then add the mixture to the ricotta cream 21
stir with a spoon, then sieve the cream with a strainer to make it more velvety, cover with plastic wrap in contact 22: place the cream in the refrigerator to set and move on to the ham cream: in the blender put ricotta, slices of cooked ham, salt, a drizzle of olive oil, nutmeg, and pepper 23. Blend everything to obtain a smooth cream, then sift it and collect it in a bowl 24.
Drain the remaining gelatin sheets, squeeze them well, and dissolve them in 50 ml of warm cream 25. Add the mixture to the ham cream 26, stir carefully, and cover with plastic wrap: place in the refrigerator to set both creams for at least two hours. Meanwhile, take the risen doughs, brush the cake with beaten egg 27
and the loaf cake 28 and bake them in a preheated static oven at 356°F for 30 minutes (the loaf cake) and 40 minutes (the cake) or in a convection oven at 320°F for 20-30 minutes. You can bake them together and remove the loaf cake first. Once baked, remove the doughs from the oven and let them cool (29-30).
Cut the top of the round base to have a flat surface, then divide the round brioche bread into 3 layers 31 as if it were a sponge cake (for more details, see the How to cut Sponge Cake). Retrieve the creams, transfer them into two separate disposable pastry bags without a nozzle 32, and fill the brioche bread by making concentric circles starting from the outer edge 33
alternating flavors between layers 34; with the remaining cream, also cover the entire surface and edge. Place the charlotte in the refrigerator; meanwhile, unmold the loaf-shaped dough, cut the surface to even out the shape, and cut off the crust to make slices 0.4 inches thick lengthwise 35. From these, cut rectangles about 0.6x0.8 inches 36.
You should obtain about 20 slices to toast in a pan with a little oil on both sides 37, then cut the slices in half and set them aside 38. Now garnish the charlotte: cut small triangles from the ham slices 39,
roll them to create little roses 40. Retrieve the charlotte from the refrigerator and decorate it with the toasted brioche bread slices arranged around the perimeter next to each other 41 and distribute the roses on the surface, alternating with dollops of cream and basil leaves. Arrange the reserved leek strips in the center and finally sprinkle with poppy seeds. For a final elegant touch: wrap the charlotte with a satin ribbon 42. Your savory charlotte is ready to be served.