Spiced apple and pear chausson recipe
There’s something really satisfying about making Danish pastries. There is a little effort involved but it’s oh-so-worth it. Those crumbly flakes of pastry that just melt in the mouth are to die for. Hopefully my chausson recipe will set you off down the Danish road to your own experimentation.
So what is a chausson? Well I suppose the easiest way to put it is think apple turnover but with a lot more going on and flavours that will explode in your mouth! These little parcels of joy will definitely put a smile on your face.
I usually make the pastry a day or two before I need it and keep it wrapped in the fridge.
Preparation time includes dough proving.
Essential equipment
- Worktop mixer fitted with a dough hook
- A rolling pin and non-stick baking parchment for flattening the butter
Ingredients
- 125 ml whole milk
- 75 ml boiling water
- 500 g strong white bread flour
- 10 g instant yeast
- 75 g golden caster sugar
- 2 medium eggs, beaten
- 1 tsp fine salt
- 250 g cold unsalted butter
- 4.4 fl oz whole milk
- 2.6 fl oz boiling water
- 17.6 oz strong white bread flour
- 0.4 oz instant yeast
- 2.6 oz golden caster sugar
- 2 medium eggs, beaten
- 1 tsp fine salt
- 8.8 oz cold unsalted butter
- 0.5 cup whole milk
- 0.3 cup boiling water
- 17.6 oz strong white bread flour
- 0.4 oz instant yeast
- 2.6 oz golden caster sugar
- 2 medium eggs, beaten
- 1 tsp fine salt
- 8.8 oz cold unsalted butter
- 3 Granny Smith apples
- 3 Conference pears
- 20 g unsalted butter
- 2 tbsp caster sugar
- 2 oranges, finely grated zest only
- 2 tbsp runny honey
- 1 tsp vanilla paste
- 50 g sultanas
- 35 g pecan nuts, coarsely chopped
- 2 tsp cinnamon
- 1 tsp ginger
- 3 Granny Smith apples
- 3 Conference pears
- 0.7 oz unsalted butter
- 2 tbsp caster sugar
- 2 oranges, finely grated zest only
- 2 tbsp runny honey
- 1 tsp vanilla paste
- 1.8 oz sultanas
- 1.2 oz pecan nuts, coarsely chopped
- 2 tsp cinnamon
- 1 tsp ginger
- 3 Granny Smith apples
- 3 Conference pears
- 0.7 oz unsalted butter
- 2 tbsp caster sugar
- 2 oranges, finely grated zest only
- 2 tbsp runny honey
- 1 tsp vanilla paste
- 1.8 oz sultanas
- 1.2 oz pecan nuts, coarsely chopped
- 2 tsp cinnamon
- 1 tsp ginger
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 180 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- First make the Danish pastry dough (can be made a day or two in advance). Put the milk in a heatproof jug and add the boiling water to give you a warm liquid. Place all the remaining ingredients except the butter in the bowl of your mixer. When adding the yeast and salt, place them at opposite sides of the bowl. Add two thirds of the liquid and begin to mix it all together on a slow setting using a dough hook. Add more liquid gradually until all the dry ingredients are picked up and you have a soft dough. You may not need all of the liquid.
- Knead it for about 6 minutes using the mixer. You will work through the initial wet stage and eventually end up with a smooth, soft, silky dough. Lightly oil a large bowl and place the dough in it. Cover it with clingfilm or a shower cap and place it in the fridge for 2 hours to prove.
- While the dough is proving, place the cold butter between two pieces of non-stick baking parchment and flatten it out to a 33 x 19cm/13 x 7½ inch rectangle, using a rolling pin. Place it on a baking sheet and pop it in the fridge to harden again. When the dough has proved, tip it out onto a floured surface and roll it out to a 50 x 20cm/20 x 8 inch rectangle.
- With a short edge nearest to you, place the flattened butter on the lower two thirds of the dough. Fold the top third of dough over and then fold the bottom third upwards so all the butter is encased. Press the edges firmly to seal it in.
- Turn the block of dough 90 degrees and roll it out again to a rectangle 50 x 20cm – use the rolling pin in a pressing action at first to make ridges and evenly distribute the butter inside. Fold the top third down and the bottom third up, wrap in clingfilm and place in the fridge for 20 minutes to let the butter harden up again. Repeat the rolling and folding process twice more, placing it in the fridge between folds. After the last roll and fold let the dough chill in the fridge for an hour or preferably overnight.
- Next make the chausson filling (can be made in advance and kept in the fridge once cooled). Core and peel the apples and pears. Chop into 5mm chunks and place in a large heatproof bowl. Add the rest of the ingredients and cover with cling film. Place in a microwave on the highest setting for 6 minutes. Alternatively you can cook it slowly in a pan over a low heat with a lid on. Once cooked allow to cool completely before using.
- Take the pastry out of the fridge and cut in half. Place one half back in the fridge. Roll the half left out on a well-floured surface to a thickness of 4mm. Cut out six 11cm – 12cm circles. Place 1 tablespoon of the filling in the centre of each circle.
- Brush some whisked egg around the edge of each circle of pastry and fold half of each circle over to enclose the filling and press gently but firmly to seal. Place each one on a baking tray lined with non-stick parchment paper well-spaced apart. Place the tray with the six chausson in a large clear bag and leave on one side to prove for 40 minutes.
- Preheat the oven to 180°C fan/200°C/gas mark 6.
- Make another 6 chausson using the other half of the pastry and the remainder of the filling. Take the first batch once proved and make 3 cuts in the top of each chausson to allow steam to escape and brush with egg.
- Bake for 20 – 25 minutes just below the centre of the oven until well risen and golden. Remove and place on a cooling rack when ready.Repeat for the second batch. Dust lightly with icing sugar and serve any leftover filling alongside the chaussons.
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