📝 About This Recipe
A cornerstone of the French boulangerie, these 'apple slippers' feature a shatteringly crisp, buttery puff pastry shell that encases a velvety, slow-simmered apple compote. Unlike American turnovers, the French chausson is defined by its elegant semi-circle shape and the intricate scalloped scoring known as 'chiquetage.' It is a masterclass in the balance of textures—the airy, laminated layers of the viennoiserie contrasting perfectly with the warm, spiced fruit interior.
🥗 Ingredients
The Pastry
- 500 grams All-butter Puff Pastry (High quality, store-bought or homemade, kept very cold)
- 2 tablespoons All-purpose flour (For dusting the work surface)
The Apple Compote
- 3 large Granny Smith Apples (Peeled, cored, and cut into 1/2-inch cubes)
- 2 large Honeycrisp or Gala Apples (Peeled, cored, and cut into 1/2-inch cubes)
- 30 grams Unsalted Butter (About 2 tablespoons)
- 50 grams Granulated Sugar (Adjust based on apple sweetness)
- 1 teaspoon Vanilla Bean Paste (Or 1 teaspoon pure vanilla extract)
- 1/2 teaspoon Ground Cinnamon (Optional, for a warmer flavor profile)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 2 tablespoons Water
Egg Wash & Glaze
- 1 large Egg Yolk (Beaten with 1 teaspoon of water)
- 2 tablespoons Granulated Sugar (For the simple syrup glaze)
- 2 tablespoons Water (For the simple syrup glaze)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt the butter. Add the cubed apples, sugar, lemon juice, and 2 tablespoons of water. Stir to coat the apples evenly.
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2
Cover the pan and cook for 10-12 minutes, stirring occasionally, until the apples are very soft and starting to break down. If the pan looks dry, add a splash more water.
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3
Remove the lid and continue cooking for 5 minutes to evaporate excess liquid. Stir in the vanilla paste and cinnamon. Use a fork or potato masher to lightly crush the apples into a chunky puree. Let this compote cool completely; it must be cold before filling the pastry.
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4
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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5
On a lightly floured surface, roll out your cold puff pastry to a thickness of about 3-4mm. Use a 5-inch (12cm) round cutter to stamp out 8 circles. If you don't have a cutter, use a small plate as a guide.
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6
Gently roll each circle into an oval shape, making it slightly longer in one direction. This traditional 'slippery' shape ensures the filling stays centered when folded.
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7
Place a generous tablespoon of the cooled apple compote in the center of the upper half of each pastry oval, leaving a 1/2-inch border around the edges.
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8
Lightly brush the edges of the pastry with water. Fold the bottom half over the filling to meet the top edge, forming a semi-circle. Press the edges firmly with your fingers to seal.
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9
Flip each turnover over so the 'seam' is on the bottom (or simply leave as is for a rustic look). Use the back of a small knife to create 'chiquetage'—small indentations or scallops around the curved edge to further seal the pastry.
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10
Place the chaussons on the prepared baking sheets. Brush the tops evenly with the egg wash, being careful not to let it drip down the sides, which can prevent the layers from rising.
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11
Using the tip of a sharp knife, score a pattern into the top of the pastry (like a leaf or sunburst), taking care not to pierce all the way through. Poke one tiny hole in the center to allow steam to escape.
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12
Bake for 25-30 minutes, or until the pastries are puffed and a deep, golden brown. While they bake, boil the 2 tbsp sugar and 2 tbsp water together for 1 minute to make a syrup.
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13
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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14
Transfer to a wire rack to cool for at least 15 minutes. The filling will be extremely hot!
💡 Chef's Tips
Always ensure your apple compote is chilled before assembly; warm filling will melt the butter in the pastry and ruin the lamination. When applying egg wash, avoid the cut edges of the puff pastry; if egg wash seals the 'layers' together, the pastry won't rise properly. For the best texture, use a mix of tart (Granny Smith) and sweet (Gala) apples to provide complexity. If the pastry feels soft or greasy at any point, put it in the fridge for 10 minutes to firm up the butter. Don't overfill the turnovers, as the steam can cause the seams to burst during baking.
🍽️ Serving Suggestions
Serve warm with a dollop of Crème Fraîche to cut through the sweetness. Pair with a glass of chilled French Apple Cider or a crisp Demi-Sec sparkling wine. Enjoy as a classic 'Goûter' (afternoon snack) with a strong café au lait. Dust lightly with powdered sugar just before serving for an extra touch of elegance. Serve alongside a scoop of high-quality vanilla bean ice cream for a decadent dessert.