Frou-Frou Chalet

Name: Frou-Frou Chalet
Yield: 6 to 8 servings
Ingredients: 2 cups sugar; 6 large eggs, separated; 1 tablespoon brandy or eau-de-vie; 1/4 cup all-purpose flour; Dash of salt; 1/2 cup almonds, roughly chopped; 4 flavorful apples such as Jonathan, Gala, or pippin, peeled, cored, and thinly sliced

December 9, 2011

One of the cooks highlighted in a day celebrating Jewish food history and the presence of the Jews in France was Huguette Uhry. I first noticed her intriguing recipe for frou-frou chalet on the Web site www.LeJudaïsmeAlsacien.com. Similar to a light, caramelized apple tarte Tatin, it is traditionally served at the dinner prior to the fast of Yom Kippur. When I called Madame Uhry, she walked me through the recipe and told me that frou-frou means “the rustling of silk” or “to make a fuss,” and a charlotte—or, as she spells it, chalet—means a kind of apple cake. You can substitute Passover cake meal for the flour.

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