Since we arrived in the US I dream of french pastries from the bakery. I had a bug desire for French apple turnovers (Chaussons aux pommes). You may know that puff pastry is very long to prepare. So I tried a very quick recipe from a french pastry chef Christophe Felder.
The result is definitely different from a traditional puff pastry, but also very good.
- 200g of flour (7 oz)
- 240g butter (8,5 oz)
- 90g cold water (3,2 oz)
- 4 coffee spoon of sugar
- 1 coffee spoon of salt
- 1 egg
- 500g of apple sauce (17 oz
Preparation of the french apple turnovers
Cut the butter. (It must be cold)
In the vat of your robot equipped with the leaf, pour the 200g of flour, add the 240g of cold butter, the sugar and the salt. If you do not have a robot you can work it by hand.
Knead the dough until obtaining a crumble dough a little coarse. Normally, 4 minutes of kneading at slow speed is the right timing.
Then pour the cold water, and knead for 1 minute at high speed. You are going to get an ultra sticky paste, that’s normal!
Place it on stretch film, and fresh for 30 min. After 30 minutes, place the dough on a lightly floured surface. Also flour the top if not the roller will stick.
Then preheat the oven to 180°C (350° Fa) Lower the dough with the roll.
Spread the puff pastry and then cut out 12 cm diameter discs with a round cookie cutter. Next, oval shape the puff pastry disc using a rolling pin.
Whisk the eggs with a fork, then brush the edges of each circle. Garnish half the apple sauce dough, then fold the other half and weld the edges by pressing with your fingers to close the chaussons aux pommes.
Brush the top of the apple turnovers with the egg-yolk. With the tip of a knife draw strips without piercing the dough. Bake and cook for about 25 min.
PS: I made my own applesauce with organic apple. It’s very easy to do. But if you don’t have the time you can use apple sauce already made in a glass jar.