Reply #1: Hmm....looks like you found what you were looking for

[chefgirl]

The few Charlotte molds I've seen (culinary school) were about 7 or 8 inches around at the widest. Those were considered regular Charlotte molds, I would assume.

From reading the recipe (where it tells you to cut out a 2 inch round for the top of the mold) and from the dimensions you posted at the bottom, I would say you've found what you were looking for.

Now, the reason I'm replying is because I just wanted to tell you that with the amount of work involved, you couldn't pay me enough to make mini-charlottes. Not only that, a lot of what makes a Charlotte work is the weight of the apples laying on themselves as they cook and condense, so it would seem to me that mini-charlottes might not have the density to compact themselves quite so nicely. Therefore, there's more room for error.

I read the recipe fairly closely, and it seems to me to be very adaptable to a regular sized Charlotte mold (just by changing the sizes when you cut the bread to line the sides and top) Doesn't sound to me like you would really have to change anything else. Just be sure to leave enough room for the bread to fold over onto itself when you fill the mold with the apples. Also, make sure that when you line the sides of the mold, that the bread slices kind of fold in a little bit at the top, so that when you invert the final product, all you see is the circle that you put at the top of the mold. This also prevents your Charlotte from leaking.

If it were me, I would make the full sized one, unless of course you were looking for individual desserts to serve, in which case my whole reply is moot. LOL.

Good Luck

-chef-