Chausson aux pommes

Or apple turnover. Made with a croissant dough and filled with homemade apple compote.

The chausson aux pommes is the longest viennoiserie to bake. It requires four steps. First, prepare the croissant dough. Then, time to cook a homemade apple compote. The Pink Lady is used because of its natural sweetness, which prevents adding more sugar to the recipe. Then comes the filling of the compote and the folding of the pastry. Finally, the last step is the scoring of the dough, also called  “grignage”. What a journey!

Ingredients:

  • Pink lady apples
  • Montaigu PDO butter
  • Label Rouge wheat flour
  • Milk
  • Sugar
  • Eggs
  • Tea syrup on the top
  • Salt
  • Yeast

Contains gluten, eggs and dairy. May contain traces of nuts.

£3.10

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