📝 About This Recipe
A cornerstone of the French 'Boulangerie' tradition, the Chausson aux Pommes is a masterclass in the balance of textures. This recipe features a shatteringly crisp, buttery puff pastry shell that encases a velvety, slow-cooked apple compote infused with real vanilla and a hint of lemon. It is the ultimate Parisian breakfast treat, offering a sophisticated sweetness that celebrates the humble apple in its most elegant form.
🥗 Ingredients
The Pastry
- 500 grams Puff Pastry (Pâte Feuilletée) (High-quality all-butter pastry, chilled)
The Apple Compote
- 3 large Granny Smith Apples (Peeled, cored, and finely diced)
- 2 large Golden Delicious Apples (Peeled, cored, and finely diced for sweetness)
- 30 grams Unsalted Butter (High-quality European style)
- 50 grams Granulated Sugar (Adjust based on apple sweetness)
- 1 piece Vanilla Bean (Split and seeds scraped)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1/4 teaspoon Cinnamon (Optional, for a warm touch)
- 2 tablespoons Water
The Glaze and Finish
- 1 large Egg (Beaten with a pinch of salt for the egg wash)
- 2 tablespoons Granulated Sugar (For the simple syrup glaze)
- 2 tablespoons Water (For the simple syrup glaze)
👨🍳 Instructions
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1
Begin by making the compote. In a medium saucepan, melt the butter over medium heat. Add the diced apples, sugar, vanilla seeds and pod, lemon juice, and water.
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2
Cover the pan and cook for 15-20 minutes, stirring occasionally, until the apples are very soft and the liquid has mostly evaporated. Remove the vanilla pod.
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3
Use a fork or a potato masher to lightly crush the apples into a thick, chunky puree. You want some texture, not a smooth baby food consistency. Let the compote cool completely; using warm filling will melt the pastry layers.
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4
On a lightly floured surface, roll out your chilled puff pastry to a thickness of about 3mm. Using a 12-14cm oval or round cutter, cut out 6 shapes.
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5
Gently roll each oval slightly further in one direction to elongate it into a soft teardrop or 'slipper' shape (hence the name 'chausson').
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6
Place the pastry shapes on a baking sheet lined with parchment paper and chill them in the fridge for 15 minutes to relax the gluten.
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7
Once chilled, place a generous tablespoon of the cooled apple compote in the center of the bottom half of each pastry piece, leaving a 1.5cm border.
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8
Lightly brush the edges with the egg wash. Fold the top half of the pastry over the filling. Do not press the edges down with a fork; instead, press gently with your fingertips to seal.
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9
Flip each turnover over so the smooth bottom side is now the top. This is a professional baker's secret for a cleaner look. Scallop the edges slightly with the back of a knife if desired.
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10
Brush the tops generously with egg wash. Place in the refrigerator for another 30 minutes. This ensures the best rise.
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11
Preheat your oven to 200°C (400°F). Brush the turnovers with a second layer of egg wash for a deep gold color. Using the tip of a sharp knife, score a classic chevron or leaf pattern into the top, being careful not to cut all the way through.
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12
Bake for 25-30 minutes until the pastry is puffed and a deep, rich golden brown.
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13
While baking, make a quick syrup by boiling the 2 tablespoons of sugar and 2 tablespoons of water until the sugar dissolves. Brush this over the hot turnovers immediately after they come out of the oven for a professional high-gloss finish.
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14
Transfer to a wire rack and allow to cool for at least 15 minutes. The filling will be extremely hot!
💡 Chef's Tips
Always use all-butter puff pastry for the best flavor and lift; vegetable shortening versions won't have the same melt-in-the-mouth quality. Make sure your apple compote is stone-cold before filling the pastry, otherwise, the steam will prevent the layers from rising. Chilling the dough twice—once after cutting and once after shaping—is the secret to preventing the turnovers from shrinking or leaking in the oven. When scoring the top, use a very sharp blade and light pressure; this creates the beautiful 'sculpted' look characteristic of French bakeries.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for the quintessential French breakfast experience. Pair with a scoop of high-quality vanilla bean ice cream for an elegant plated dessert. Enjoy alongside a glass of chilled demi-sec sparkling cider to complement the apple notes. Dust lightly with confectioners' sugar if you prefer a matte, snowy finish instead of the shiny syrup glaze.