RECIPE gives 6 pieces diameter 14cm
Puff pastry dough, 500g
Apple compote, 350g/400g
Egg wash, 1 egg
Using a circular shaper, press through the dough to make your round shapes (12cm diameter, approximately, 56grams each)
With a rolling pin lengthen out the rounds (leaf of pastry) to make an oval. Start from the centre to elongate.
Brush away any excess flour.
Egg wash more than a semi-circle of the inner edge.
Fill the centre with apple compote.
Fold over the ungarnished pastry leaf leaving the edge partly exposed.
Press to seal but don’t press down on the edge.
Brush water over your baking tray.Then, turnover over (or flip upside down) your Chaussons aux Pommes onto the wet tray.
Score with traditonal Chaussons aux Pommes designs using a small sharp knife.
Make a small incision into the Chaussons aux Pommes to allow it to breath in oven.
Bake in oven on medium heat. You’ll just need to watch the oven and make judgement. We have to learn this too.
Caramalize with icing sugar or glaze with syrup when removed from oven.
This recipe has been adapted from my Chef’s recipe book.