📝 About This Recipe
A true jewel of Antwerp’s patisserie heritage, the Chausson d'Anvers features layers of shatteringly crisp, buttery puff pastry enveloping a rich, velvety almond frangipane. Unlike its apple-filled cousin, this 'Slipper of Antwerp' celebrates the deep, nutty aroma of premium almonds and a hint of fine Belgian spirits. It is a sophisticated, golden-baked masterpiece that perfectly balances the airiness of laminated dough with a dense, luxurious heart.
🥗 Ingredients
The Pastry
- 500 grams All-butter Puff Pastry (Preferably homemade or high-quality store-bought inverted puff pastry)
- 2 tablespoons All-purpose flour (For dusting the work surface)
Almond Frangipane Filling
- 100 grams Unsalted butter (Softened to room temperature)
- 100 grams Granulated sugar
- 100 grams Almond flour (Finely ground, blanched almonds)
- 1 piece Large egg (At room temperature)
- 1 tablespoon Amaretto or Dark Rum (Optional, for depth of flavor)
- 1/4 teaspoon Almond extract (For an intense aroma)
- 10 grams Cornstarch (To stabilize the filling)
Egg Wash & Finishing
- 1 piece Egg yolk (Whisked with a splash of milk)
- 2 tablespoons Powdered sugar (For dusting or creating a glaze)
- 20 grams Sliced almonds (For garnish)
👨🍳 Instructions
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1
In a medium bowl, cream together the softened butter and granulated sugar until pale and fluffy using a whisk or electric mixer.
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2
Add the almond flour and cornstarch to the butter mixture, folding gently until combined. Incorporate the egg, Amaretto (or rum), and almond extract, mixing until a smooth paste forms. Cover and chill the frangipane for at least 30 minutes to firm up.
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3
On a lightly floured surface, roll out your puff pastry to a thickness of about 3mm. Ensure the dough remains cold; if it softens, return it to the fridge for 10 minutes.
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4
Using a 12cm or 14cm round fluted cutter (or a plain bowl as a template), cut out 6 to 8 circles from the dough. Avoid dragging the knife to keep the laminated layers intact.
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5
Place the pastry circles on a baking sheet lined with parchment paper. Use a rolling pin to slightly elongate each circle into an oval shape.
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6
Place a generous tablespoon (about 35-40g) of the chilled almond filling in the center of each oval, leaving a 1.5cm border around the edges.
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7
Lightly moisten the edges of the pastry with a small amount of water. Fold the top half over the filling to meet the bottom edge, creating a semi-circle (the 'slipper' shape).
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8
Press the edges gently to seal, but do not crimp too hard or you will prevent the pastry from rising. For a professional look, use the back of a knife to make small indentations along the curved edge.
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9
Brush the tops of the chaussons with the egg wash, being careful not to let it drip down the sides, which would 'glue' the layers shut.
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10
Chill the assembled pastries in the refrigerator for 20 minutes while you preheat your oven to 200°C (400°F).
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11
Once chilled, apply a second coat of egg wash. Use the tip of a sharp knife to score a decorative leaf or diamond pattern into the top layer of dough, taking care not to pierce through to the filling.
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12
Bake for 25-30 minutes, or until the pastries are puffed high and a deep, mahogany gold. If they brown too quickly, lower the heat to 180°C (350°F) for the final 10 minutes.
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13
Five minutes before the end of baking, lightly dust with powdered sugar and return to the oven to create a shiny, caramelized glaze.
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14
Transfer to a wire rack and allow to cool for at least 15 minutes. The filling will be very hot!
💡 Chef's Tips
Always work with cold puff pastry; if the butter melts before it hits the oven, you lose the flaky layers. When sealing the edges, use water sparingly; too much moisture will cause the pastry to slide rather than stick. For the best flavor, use 'extra-fine' almond flour or grind your own blanched almonds with a tablespoon of the recipe's sugar to prevent oiliness. Avoid overfilling the chaussons, as the frangipane expands slightly during baking and may leak out. If you want a traditional Antwerp touch, sprinkle a few sliced almonds on top of the egg wash before baking.
🍽️ Serving Suggestions
Serve warm with a cup of strong Belgian coffee or a dark chicory blend. Pair with a glass of chilled dessert wine, such as a Sauternes or a sweet Muscat. Accompany with a dollop of unsweetened whipped cream to balance the richness of the almond. For a modern twist, serve alongside a tart apricot compote to cut through the buttery pastry. Enjoy as a 'goûter' (afternoon snack) just like they do in the bakeries of Flanders.