Chaussons aux Pommes

Name: Chaussons aux Pommes
Ingredients: I have to confess I discovered Chaussons aux Pommes not along the romantic boulevards of Paris, but in the steamy production kitchen of a French boulangerie-patisserie in northern California.; In the inner sanctum of a French bakery, there are the three departments of patisserie (pastry), viennoiserie (laminated doughs) and boulangerie (bread). I always marveled at the work of all three – the ballet of the master bread baker and his loya; I love the way pastries from all cultural traditions have such curious names. Chausson means "slipper." Chausson aux Pommes, or apple slipper, is a buttery flaky pastry enveloping an only slightly sweet and smoothly soft compote of apple. The contras; The version I fell in love with was filled with a thick apple puree full of robust flavor and only a whisper of sugar. It was supremely delicious and my memory of it is the stuff of dreams. The pastry is of course puff pastry, the specialty of the Vi; Bench notes:; - The apple compote can be made in varying textures. Here I kept some of it a bit chunky, although I think I still favor a smoother puree.; - Each of these components can be made and refrigerated overnight.; - I decided to try out Dorie Greenspan’s Turnover dough instead of my usual Sour Cream Pastry dough, which has an additional 2 oz butter, 2 egg yolks and half as much sugar. Dorie's dough is very delicious - light and crisp and slightly sweet. I’; - When rolling out the dough, pick it up after each roll to be sure it is not getting stuck to the work surface. If it's sticking, rather than trying to pull it up, use a bench scraper to gently pry it loose. Rotate the dough 90 degrees after each ro; - I admit that I am obsessive about chilling dough. Initially it is to give the gluten a chance to relax. As I begin to form the dough I chill it so it is easier to handle. Before baking I chill the pastries so they hold their form when baking. It's; - To allow for varying oven efficiencies, check the pastries at 20 minutes.; - As with any flaky pastry, these are best eaten the same day.

Chaussons aux Pommes was pinched from <a href="http://pastrystudio.blogspot.com/2008/11/chausson-aux-pommes.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

•

I have to confess I discovered Chaussons aux Pommes not along the romantic boulevards of Paris, but in the steamy production kitchen of a French boulangerie-patisserie in northern California.

•

In the inner sanctum of a French bakery, there are the three departments of patisserie (pastry), viennoiserie (laminated doughs) and boulangerie (bread). I always marveled at the work of all three – the ballet of the master bread baker and his loya

•

I love the way pastries from all cultural traditions have such curious names. Chausson means "slipper." Chausson aux Pommes, or apple slipper, is a buttery flaky pastry enveloping an only slightly sweet and smoothly soft compote of apple. The contras

•

The version I fell in love with was filled with a thick apple puree full of robust flavor and only a whisper of sugar. It was supremely delicious and my memory of it is the stuff of dreams. The pastry is of course puff pastry, the specialty of the Vi

•

Bench notes:

•

- The apple compote can be made in varying textures. Here I kept some of it a bit chunky, although I think I still favor a smoother puree.

•

- Each of these components can be made and refrigerated overnight.

•

- I decided to try out Dorie Greenspan’s Turnover dough instead of my usual Sour Cream Pastry dough, which has an additional 2 oz butter, 2 egg yolks and half as much sugar. Dorie's dough is very delicious - light and crisp and slightly sweet. I’

•

- When rolling out the dough, pick it up after each roll to be sure it is not getting stuck to the work surface. If it's sticking, rather than trying to pull it up, use a bench scraper to gently pry it loose. Rotate the dough 90 degrees after each ro

•

- I admit that I am obsessive about chilling dough. Initially it is to give the gluten a chance to relax. As I begin to form the dough I chill it so it is easier to handle. Before baking I chill the pastries so they hold their form when baking. It's

•

- To allow for varying oven efficiencies, check the pastries at 20 minutes.

•

- As with any flaky pastry, these are best eaten the same day.

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