These treats might not look amazing but they taste absolutely wonderful! When my initially unimpressed cake testers took their first bite their eyes popped with delight. One said I should open a bakery and another that they’d happily attend any cake courses I gave. So please don’t judge by appearances and think this is a poor cousin when it could turn out to be your favourite pastry ever! They’re made with homemade inverted puff pastry but you could use shop-bought butter puff, making these easy-peasy to assemble. You can add your favourite sweetener to the apple compote but I prefer coconut sugar, more natural and healthier than the refined stuff. And it tastes so delicious, perfectly complementing the slightly sharp reinette apples. Choose the best and tastiest apples, add the minimum of sugar and flavour with very little pure vanilla extract to produce delicious chaussons aux pommes similar to the magical confections in Paris.
This one came rock climbing with us and was a welcome tea break. Yum yum. Quick, let’s make some more… No hanging around now! 🙂
They’re based on the chaussons aux pommes on the French blog, Le meilleur du chef. My recipe has adapted the quantities and uses pure vanilla extract instead of the pod. Also, my chaussons are brushed twice with eggwash then a ‘leaf’ design is carved on them. They’re a simple pastry and you can adapt them however you prefer.
Most importantly use scrumptious apples. Personally I adore reinettes but there are other flavoursome kinds out there. Homemade puff is amazing and doesn’t have any palm or other unhealthy oils like some commercial brands. Otherwise try to buy the good-quality all-butter stuff.
- 450g/1lb homemade inverted puff pastry (recipe from my basics section here) or good-quality shop-bought (100% pure butter if possible)
- 400g/3 and 1/2 cups peeled, cored and chopped apples from around 530-550g (1 and 1/5-1/4 lbs) apples, like reinettes, coxes, gala or pink lady
- 20g/2 tablespoons (organic) coconut sugar, to taste so add less or more (30g/3 tablespoons), depending on how sharp or sweet your apples are
- 20g/1 and 1/2 tbsp unsalted butter
- 1/3 tsp pure vanilla extract
Note: my coconut sugar makes the filling quite brown but if you add half the sugar at the beginning then the other half after 20 minutes the compote is lighter in colour.
- Puff pastry and rolling pin
- Bowl with a little water and a pastry brush
- Beaten egg to brush on the chaussons
Note: leaving the pastry too thick doesn’t make it rise or puff up better. I also prefer these turnovers with a thinner pastry to apple ratio.
Syrup glaze option
I haven’t done this for my two recent batches but there is the option to make a glaze which adds shine and sweetness to your pastry. When your chaussons are in the oven, bring 25ml water and 25g (1 and 3/4 tablespoons) sugar to the boil in a small saucepan. Pour into a small bowl and allow to cool. As soon as your pastries come out of the oven brush lightly with this glaze. Oooh, pretty!
Storing and eating
Do be careful and try to wait before eating – I burnt my mouth on two occasions and it seems I just can’t learn! 🙂 These chaussons aux pommes are best eaten warm or on the same day at room temperature. If you need to store longer wrap in paper or place in a metal tin. In plastic airtight containers they go soft but are still delicious.
And if you don’t want to eat all eight turnovers immediately, freeze some! Don’t brush with egg yolk before wrapping tightly in plastic film. Bake from frozen (brush with egg yolk on top and under, place in the fridge 1/2 hour, brush with egg yolk again just on top then bake). They’ll be so yummy…
Yes, I know it’s Christmas soon and I have more festive recipes to post but this one’s been hanging around for ages. Plus what better yummy breakfast or tea to have between festive goodies? An apple turnover a day keeps the doctor away! Lol. Do please have a lovely chausson aux pommes.
Farewell sweet reader. Hope you’re having a wonderful run-up to Christmas or if you don’t celebrate Xmas then I wish you a wonderful week ahead! Happy baking and eating! 🙂 Lili x