Chaussons Italiens, cutely translated to Italian slippers. They are pocket sized puff pastries (*feuilletage) filled with a mixture of creme pâtissier, pâte à choux cream and rum soaked raisins or orange flavoured water. Here’s a quick snap shot of how puff pastry dough transforms into Chaussons Italiens.
*Feuilletage means creating leaves of pastry. To create leaves we give “turns” to the pastry dough by which we fold the dough.
10 to 12 pieces
Puff Pastry dough (5 turns), 500g – Note: There are 2 recipes : Feuilletage “Normal” and Feuilletage “Inversé”, refer below.
Pastry Cream, 165g
Pâte à Choux, 330g
Rum raisins, 150g
Rum or Orange flower water, 15g
Rollout the puff pastry to 2mm thickness and 1 meter length
Spread softened butter on the dough sheet and sprinkle lightly with sugar
Roll up the dough sheet immediately along its length, the roll should have at least 7 cm diameter
Harden the roll and cut into sections of 1cm thickness
Elongate the sections with rolling pin and flour generously till they do not stick to the rolling pin
Fill each slice with the following composition:
– 2/3 sweet pâte à choux
– 1/3 pastry cream
– Malagua raisins soaked in rum
Flavor with run or fleur d’oranger
Fold over like the chausson aux pommes without moistening to seal the edges
Bake without egg wash in a medium oven 200°C
Powder with icing sugar after baking.
Recipe N°1 : for Feuilletage “Normal”:
Water approx, 200g
Butter, 250g (Block of butter to fold into the détrempe)
Recipe N°2 : for Feuilletage “Inversé”:
Water approx, 140g
In the recipe inversé you put the détrempe inside the beurre manié.
These recipes are taken from the student class recipe book, Anglo Pastry 2013, created by Chef Patissier, D. Averty of l’ecole FERRANDI . These recipes can be subject to change at the discretion of the Chef or any other Chef at any time. The success of these recipes depends on a number of factors such as the quality of ingredients, temperature and quality of appliances, temperature of the kitchen, skill of the student and/or patissiere and timing. These recipes do not include additional notes taken by miss pirisi at the time of making the recipe.