Chaussons Aux Pommes

Ingredients

Grams
Dough
T55 840
Salt 24
Mimetic 32 225 (Cold)
Cold Water 360
Vinegar 10
Dough total 1459
Lamination Butter
Low protein Flour 360
Mimetic 32 900
Lamination Butter total 1260
Custard Filling
Cremyvit Classic 37
Water 100
Custard Filling total 137
Almond Filling
Ground Almond 280
Egg 220
Butter 260
Sugar 260
Almond Filling total 1020
Custard Almond Filling
Custard Filling 150
Almond Filling 500
Custard Almond Filling total 650

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: