Recipe Chausson aux pommes
To make this dish
Ingredient list
-
Croissant dough1000 g T45 flour
300 g water
170 g milk
20 g salt
120 g sugar
45 g yeast
100 g Lescure Unsalted 250g butter Roll 82% fat
200 g fermented dough
-
Lamination1000 g croissant dough
300 g Unsalted 1kg butter Sheet 84% fat
-
Egg wash50 g egg yolk whisked
50 g egg
-
Apple filling1000 g Golden apples
100 g milk
200 g Lescure Unsalted 250g butter Roll 82% fat
200 g sugar
-
Almond cream175 g Lescure Unsalted 250g butter Roll 82% fat
175 g icing sugar
175 g Whole almond powder
45 g T45 flour
105 g egg
-
Custard cream45 g milk
9 g egg yolk whisked
9 g egg
9 g granulated white sugar
4 g Pastry cream powder
-
Syrup and finishing touches100 g sugar
100 g water
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
-
01
Croissant dough
With a base temperature between 46-48 °C, put all the ingredients in a mixing bowl. Mix the ingredients at level 1 for 5 minutes. Then, mix all the ingredients at level 1 for 10 minutes and at level 2 for 3 minutes. The dough texture should be medium - the consistency of a batard dough, and at the temperature of 24 °C.
Knead, and leave to proof for the first time for 30-40 minutes. Knead the dough again if necessary, and leave to proof a second time for 10-12 hours at 2°C.
-
02
Lamination
For laminating, apply the 1 x 3 and 1 x 4 method - one single turn, then one double turn.
Then, rest for 45 minutes at 3 °C.
-
03
Egg wash
Mix the ingredients.
-
04
Apple filling
Place the apples in a saucepan with the milk, butter, and sugar and cook over low heat.
Then, place on a sieve to remove excess liquid.
-
05
Almond cream
Mix the butter and the icing sugar. Add the almond powder and slowly mix in the eggs.
Then, mix in the flour.
-
06
Custard cream
Heat the milk in a saucepan. In a bowl, mix sugar, custard powder, and egg yolks. When the milk boils, pour the mixture into the bowl and stir well with a whisk until it boils again, then boil for 1 minute. Cool in the refrigerator. When cooled, mix the custard cream and almond cream.
-
07
Syrup and finishing touches
Roll the dough to 40×22cm and leave at -18℃ for 30 minutes.
Cut the dough into 1cm wide pieces and place them on top of the remaining dough.
Then, roll out the dough to 3mm thickness, and cut into 14×3.5cm strips.
Braid four strips and place filling in the center.
Cover with the dough scraps and close the belt. Finally, put it in a mold with a diameter of 10 cm. Let it proof for 1 hour and 30 minutes at 27 °C, before baking at 170 °C in convection oven for 18 minutes.
Bring to a boil the sugar and the water until the sugar has dissolved and let it cool.
Finally, apply syrup on the Apple Danish and let it cool on the grill.
Another recipes you might enjoy
Pepper & Chorizo Twist
