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Chausson aux pommes is a delightful French pastry featuring a flaky puff pastry envelope filled with spiced apple compote and creamy pastry cream. This classic breakfast pastry is perfect for a leisurely morning or as an elegant dessert. The combination of tender apples, aromatic vanilla, and buttery pastry creates an irresistible treat that transports you straight to a Parisian café.
Prep
30 min
Cook
25 min
Total
55 min
Servings
8 srv
Difficulty
Medium
Calories
380 kcal
For 8 serving(s)
Per serving
Peel, core, and dice the apples into small pieces, then cook them in a saucepan with butter and sugar over medium heat until they break down into a smooth compote, approximately 15 minutes, stirring occasionally
Stir in the vanilla extract and ground cinnamon into the apple compote, then let it cool completely to room temperature
Prepare the pastry cream by heating the milk with a vanilla bean split lengthwise, then whisk egg yolks with sugar until pale, gradually add cornstarch and flour while whisking continuously
Pour the hot milk mixture into the egg mixture slowly while whisking constantly to prevent lumps, then cook over medium heat for 2-3 minutes until thickened, stirring frequently
Remove from heat and stir in the butter and a pinch of salt, then press plastic wrap directly onto the surface and refrigerate until completely cooled
Roll out the thawed puff pastry sheets and cut into rectangles approximately 12x8 centimeters, then divide the cooled apple compote and pastry cream evenly among the rectangles, placing them in the center of each
Fold the pastry rectangles in half diagonally to create triangles, then press the edges firmly with a fork to seal and ensure the filling stays contained during baking
Place the sealed pastries on a parchment-lined baking sheet, brush the tops with beaten egg wash, and bake in a preheated 200°C oven for 18-20 minutes until golden brown and puffed
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