Chaussons Aux Pommes

Ingredients

Working Method

Dough
  • Mixing: Low speed 6mins
  • Dough temperature: 22°C
  • Bulk Fermentation: ~20 mins
  • Keep the dough in to freezer until firm dough.
  • Sheet out the dough make.
  • Single fold x2 rest in chiller 1 hour.
  • Single fold x2 rest in chiller 1 hour.
  • Single fold rest in chiller 1 hour.
  • Sheet the dough until 3mm.
  • Keep in chiller 1 hour.
  • Cut each dough around 100g.

Lamination Butter
  • Shaping: Fill in the Custard Almond filling and Topfil Apple. After fill in the filling, apply sunset glaze then bake.
  • Baking Temperature: ~190 ˚C /190˚C bake
  • Time: ~30mins
  • Dust some snow powder on top bake another 5 mins.

Custard Filling
  • Mix well Cremyvit classic and water after that mix with whipping cream.

Almond Filling
  • Mix well all the ingredient.

Custard Almond Filling
  • Mix well all the ingredient.

About this recipe

Complexity level: