Chausson Aux Pommes/Apple Turnover Pastry

Chausson Aux Pommes is one of the most amazing French Pastries. The Flaky and Savory Pastry and the Sweet Apple Filling compliment each other so well. In some countries its called as Apple Turnovers and taste so much like a flaky Apple Pie. I really like having this pastry with a coffee in the morning. I hope you like the recipe and ask me any questions in the comments below
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Timecodes
0:00- Intro
0:22- Preparing the Apple Filling
3:31- Rolling the Pastry to Size
4:41- Cutting the Pastry
5:29- Shaping the Chausson Aux Pommes
7:30- Scoring and Designs on the Pastry
8:31- Baking and Final Result
#ASMR #Chaussonauxpommes #peacefulbaking
Recipe
Apple Filling
3-4 Apples (I prefer Pink Lady)
For the Apple Dice
20 Grams Butter (1 1/2 tablespoons)
25 Grams Brown Sugar (2 1/2 tablespoons)
For the Base
300 Grams Offcuts (1 1/4 cups)
30 Grams Brown Sugar (2 1/2 tablespoons)
20-30 Grams Water (Increase if needed) (1 1/2-2 1/2 tablespoons)
Egg Wash
1 Egg
1 tbsp Milk/Cream
1/2 Batch of Puff Pastry
Instructions
1. To make the apple filling dice apples into a small dice and set aside
2. Take the offcuts (about 300 Grams) and cut it and set aside, squeeze a little lemon juice on the apples to prevent oxidation
3. Melt 20 Grams butter in a pan on medium heat and cook the diced apples. Add 25 Grams Brown Sugar and saute until slightly soft about 3-4 mins. Once cooked set aside
4. Take a pot and put the apple dice with the brown sugar and the water and cook for 4-5 mins with a lid to cook the apples well. If the water is evaporated add 10-15 ml more so the apples don't burn
5. Puree the cooked apples and mix the apple dice together and put in a piping bag and set aside in the fridge
6. For the Puff Pastry take half the pastry from my pastry lesson and stretch it to 26cm X 22Cm. Put on a tray and freeze for 45 mins
7. Take a 8-9cm ring and cut circles and fill the pastry and freeze another 10 mins
8. To shape , roll out the pastry to make it slightly thinner and brush water on the pastry and pipe the filling and stick the ends and set aside (Preheat the oven for 20 mins at this stage)
9. Brush the pastry with egg wash and bake at 200C/390F for 30 mins
10. Glaze the pastry with apricot jam or any jam of your choice and let cool for 20-30 mins before eating

[@suzannefronzaglio2427]

Beautiful pastries! They look divine! Please keep making these wonderful videos, I really appreciate them.

[@peacefulbaking]

Thank you so much!

[@cherrycupcake277]

Just found your youtube channel and bingeing all of your baking videos now. They all look so good and you are so skillful!

[@peacefulbaking]

Thank you so much !!

[@user-bu6ye5fk4u]

바삭한 식감과 달콤한 사과향 의 조화로 어떤 맛 일지 알갯 내요 수비는 발전 가능성 이 보여요 화이팅 🙌 💕 🔥 😍 💚

[@sanjivbhandoh3440]

Wow

[@peacefulbaking]

Thank you!

[@dazuotv]

Apple Turnover Pastry is great, I'll give it a try too👍４８

[@peacefulbaking]

Sounds Great!

[@jerrythecat9687]

Yummy 😎

[@peacefulbaking]

Thank you!

[@sarahtorres6502]

Thanks for sharing. I'm excited to make these. :)

[@peacefulbaking]

Sounds amazing!

[@DapurDDA]

It looks good. 😍😍

[@peacefulbaking]

Thank you!

[@laurenmichelle5365]

these look so lovely ❣️ i can't wait to try and make them!

[@peacefulbaking]

Thank you! They taste so amazing :)

[@user-jw2hl6pg3d]

Я в восторге от ваших работ,!Я не профессиональный кондитер,,а любитель.Пеку для своих близких и друзей.К меня нет планетарного миксера ,но есть Термомикс,,где есть функция замеса теста .Скажите.пожалуйста,можно ли замешивать тесто на круассаны.в Термомиксе?Там нет лопатки ,а есть ножи,как у блендера Изменится ли структура теста?Спасибо

[@Kokeshiflower]

I love apples and pastry, what a perfect filling. Do you have a technique or recipe for a apple strudel?

[@peacefulbaking]

Thank you so much
I will make a video for strudel in the future for you, Thanks

[@usamabinlaaltain1655]

Sir I've purchased your three courses on udemy nd they're pretty awesome I just want to know that those courses you've uploded have you learnt these recipes in le cardon blue ???

[@peacefulbaking]

Thank you so much for your support
The Techniques are from Le Cordon Bleu but I have developed the recipes on my own. Working in the industry also helped me a lot to learn new techniques and get more ideas. So the class is a combination of everything to be honest :)

[@usamabinlaaltain1655]

@@peacefulbaking thanks sir for replying me soon I haven't expected that you got a sub .sir these days I've been watching your videos your are videos are pretty awesome sir you don't know how much I learn from your videos your videos are worthy to watch but could you please tell me see sir I'm from India nd I've just completed my graduation in b.a with home science I love baking nd next year I will come to Canada or Australia on study visa can you tell me is degree or diploma require for doing job as a pastry chef in Canada or in Australia Australia

[@peacefulbaking]

@@usamabinlaaltain1655 Thank you. You can apply to Canada as it is easy to get Visa there after you finish your course.
Its easier to get a job there if you finish your studies there so maybe search for a course which fits with the Visa requirement. Get in touch with a Agent/ Research Online to help you out with the details. Thank you!

[@hoseinmashhadi3428]

سلام علیکم..یمکن استعمال التمربدال التفاح فی الکلیجه

[@mayamayamir7078]

At the end of the vid, sir brush with sugar or what may i ask?

[@peacefulbaking]

You can brush with melted jam. I used apricot jam. Even melted honey or sugar syrup will work well. Thanks !