📝 About This Recipe
A cornerstone of the French boulangerie, the Chausson aux Pommes is the height of buttery, laminated elegance. This recipe features a shatteringly crisp puff pastry shell that encases a velvety, homemade vanilla-scented apple compote. Known for its iconic scalloped edges and scored 'leaf' pattern, this turnover offers a sophisticated balance of tart fruit and rich, caramelized pastry.
🥗 Ingredients
The Apple Compote
- 3 large Granny Smith Apples (peeled, cored, and cut into small cubes)
- 20 grams Unsalted Butter (about 1.5 tablespoons)
- 50 grams Granulated Sugar (adjust based on apple sweetness)
- 1 teaspoon Vanilla Bean Paste (or one vanilla bean, scraped)
- 1 teaspoon Lemon Juice (to prevent oxidation and add brightness)
- 1/4 teaspoon Cinnamon (optional, for a warm spice note)
- 1 tablespoon Water
The Pastry & Assembly
- 500 grams All-Butter Puff Pastry (high quality, chilled (preferably homemade or store-bought inverted puff))
- 1 large Egg Yolk (for the doré (egg wash))
- 1 teaspoon Whole Milk (to thin the egg wash)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Glaze (Sirop de Finition)
- 30 grams Granulated Sugar
- 30 ml Water
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt the 20g of butter. Add the cubed apples, sugar, vanilla, lemon juice, cinnamon, and water.
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2
Cover and cook for 15-20 minutes, stirring occasionally, until the apples are very soft and the liquid has evaporated. Mash slightly with a fork to create a chunky-smooth texture, then transfer to a bowl and chill completely in the refrigerator.
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3
On a lightly floured surface, roll out your chilled puff pastry to a thickness of about 3mm (1/8 inch). Ensure the dough remains cold; if it softens, return it to the fridge for 10 minutes.
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4
Using a 12cm (approx 5-inch) oval or circular cutter, cut out 6 shapes. If using circles, gently roll them into slightly elongated ovals.
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5
Place the pastry ovals on a baking sheet lined with parchment paper and chill for 15 minutes to relax the gluten, which prevents shrinking.
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6
Whisk the egg yolk and milk together to create the egg wash. Remove the pastry from the fridge.
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7
Place a generous tablespoon of the cold apple compote in the center of the lower half of each oval, leaving a 1cm border around the edges.
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8
Lightly brush the edges of the pastry with water or a tiny bit of egg wash. Fold the top half over the filling to create a half-moon shape.
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9
Press the edges firmly with your fingers to seal. For a professional look, use the back of a small knife to 'scallop' the edges by pushing the dough inward every half-inch.
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10
Brush the tops of the chaussons with the egg wash. Be careful not to let the egg wash drip down the cut edges of the pastry, as this will 'glue' the layers and prevent them from rising.
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11
Chill the chaussons for another 30 minutes. This is the secret to a perfect rise. While chilling, preheat your oven to 200°C (400°F).
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12
Apply a second coat of egg wash. Using the tip of a sharp paring knife, score a traditional chevron or leaf pattern into the top layer of dough, being careful not to pierce all the way through to the filling.
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13
Bake for 25-30 minutes until the pastry is deeply golden brown and puffed. While baking, simmer the 30g sugar and 30ml water in a small pan until the sugar dissolves to make a simple syrup.
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14
Immediately upon removing the chaussons from the oven, brush them lightly with the simple syrup. This gives them a professional, high-gloss shine.
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15
Transfer to a wire rack to cool for at least 10 minutes before serving. The filling will be extremely hot!
💡 Chef's Tips
Always use the highest quality 'all-butter' puff pastry you can find; the flavor depends entirely on it. Ensure your apple compote is completely cold before filling, otherwise it will melt the butter in the pastry and ruin the lamination. When scoring the top, use a very sharp blade and light pressure to ensure the design opens up beautifully during the bake. If the pastry feels sticky at any point, stop and put it back in the freezer for 5 minutes; cold dough is the key to flakey layers. Avoid overfilling the turnovers, as the steam from the apples can cause the seams to burst in the oven.
🍽️ Serving Suggestions
Serve warm with a dollop of Crème Fraîche to balance the sweetness. Pair with a glass of crisp French Apple Cider (Cidre Bouché) from Normandy. Enjoy as a 'Goûter' (afternoon snack) with a hot Café au Lait. Add a scoop of high-quality vanilla bean ice cream for an elegant plated dessert. Dust lightly with a touch of powdered sugar if you prefer a matte finish over a glossy glaze.