Traditional Finish Charlotte Molds
Chuck Williams chose this mold on his first buying trip to France in 1959 - and it has been a favorite ever since for making charlottes luscious baked apple dessert that originated in 18th-century Britain. It is thought that the charlotte was named for Queen Charlotte, wife of King George III. The pan is equally suited to making a charlotte Russe, a 19th-century chilled variation made with Bavarian cream nestled in a ladyfinger shell. Heavy-gauge tinned steel ensures even and gentle temperature distribution for consistent baking or chilling. Flared sides simplify creating the bread or ladyfinger linings and releasing the finished desserts. The tin coating is nonreactive to acidic foods, and protects the pan from rust. The traditional heart-shaped handles simplify maneuvering and inverting the filled mold while adding a decorative touch. Also handy for preparing puddings, ice cream, aspic and individual cakes. Dishwasher safe.
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