How is everybody doing? Unusual occasions certainly, however one factor that’s for sure, nature hasn’t modified in any respect regardless of what’s going on round us. The areas the place I stroll my canine Dylan have carried on as regular this 12 months, paying no consideration to the pandemic that we discover ourselves in the course of.
The blackberries got here and went as regular, I managed to seize just a few, however I didn’t harvest any in earnest. There have been some sloes and I used to be a bit savvier with them, they’re now steeping in some gin, which I’m hoping might be prepared by Christmas.
Lastly there have been apples, yearly the orchard yields a lot fruit. It was one calm morning, following an extremely windy evening that I discovered the apples for these Chausson aux Pommes. Unable to achieve the excessive up sunkissed fruit, I happy myself with the fallen fruit that was barely bruised. I even have sufficient apples left to make some apple crumble pies, which I hope to bake quickly and share right here.
The opposite cause these pastries happened is as a result of I used to be fortuitous sufficient to have some puff pastry within the freezer that I had made for one more mission. It’s a beast of a recipe to deal with, but it surely makes way more pastry than you want for one recipe and retains the freezer nicely stocked.
Others of you might recognise these Chausson aux Pommes translated as ‘slipper crammed with apple’ as apple turnovers. I simply don’t assume that identify does them justice, buttery wealthy flaky pastry crammed with candy, spiced apple. Scrumptious.
Most types of apple will work, however for those who’re utilizing a candy consuming apple I would cut back the sugar a little bit, I like some tang from the apple to present a little bit of a chunk. I’m undecided what varieties they’ve within the orchard the place I discovered these, however they’re akin to a Bramley apple, that are available at the moment of 12 months.
Chausson aux Pommes
This recipe was tailored from a recipe by William Curley
- 250 g Bramley Apples peeled, cored and chopped into 1cm cubes
- 25 g Unsalted Butter
- 25 g Granulated Sugar
- 1/4 tsp blended spice
- 250 g Plain Flour
- 250 g Robust White Bread Flour
- 10 g Advantageous Salt
- 50 g Unsalted Butter
- 200 ml Water
- 450 g Unsalted Butter formed right into a 15 x 15cm sq. and stored in fridge
- 1-2 Egg yolks for egg wash
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Place the apples, butter, sugar and blended spice in a saucepan and cook dinner over a low warmth for about quarter-hour till softened and pulpy. Place in a bowl and depart to chill, then switch to the fridge.
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Make the puff pastry following the directions right here. Once you get to step 9, divide the pastry into 2 blocks, place one block within the fridge to relaxation for an extra hour and place the opposite within the freezer to be used at a later date.
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Put together two baking trays and line them with greaseproof baking paper. be sure you have room within the fridge for the baking trays as you will have to sit back the chausson for 30 minutes earlier than baking.
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Roll the pastry out to a thickness of round 5mm on a floured floor after which utilizing a 15cm cutter (I used the bottom of a 6″ unfastened bottomed cake tin) minimize out a circle of pastry, spoon a tablespoon of apple filling onto one aspect of the circle leaving a spot across the edge, then brush egg wash across the edge by the filling, fold the pastry over and press down the sting to seal it.
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Place the chausson on the ready baking tray and minimize out one other 15cm circle, place a spoonful of apple filling on one half and seal with egg wash. Be sure you do not add an excessive amount of filling as you do not need it to spill out. Repeat these two steps till you’ve gotten 9 pastries. You have to to collect up the pastry and hold rolling it out many times to make 9.
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Brush the entire pastries with egg yolk and place them within the fridge for 30 minutes to agency up. Pre-heat the oven to 210C/190C Fan/Gasoline 6-7.
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Take the pastries out of the fridge and utilizing a pointy knife, gently rating designs within the pastry. Don’t be concerned for those who minimize by a bit too deep in locations, it is positive, the pastry will puff as much as fill any holes.
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Place within the oven for 15 minutes, then scale back the temperature to 180C/160C Fan/Gasoline 4 and bake for an extra 15 minutes or till golden and baked.
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When they’re baked, depart them on the tray to chill for round 15 minutes, then switch them to a cake rack in order that the bottoms will stay crispy. These are greatest eaten the day they’re made as a result of they change into fairly soggy, however will hold nicely in an hermetic container within the fridge for round 2 days.
Thanks for studying.
Angela
