Apple Turnovers Recipe – Bruno Albouze – THE REAL DEAL
Learn how to make the true apple turnovers (Chaussons aux Pommes) using inverted puff pastry and an incomparable apple filling made with a mixture of golden delicious compote and chunky vanilla granny smith! Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!» KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: Hamilton beach mixer http://goo.gl/4VtCSl Waring Blender http://goo.gl/8tLNWO John Boos cutting board http://goo.gl/Kw9Zfc Pro Portable Electronic Balance http://goo.gl/DYweuq Pastry bowls http://goo.gl/pTTBc7 Vollrath whisk http://goo.gl/6RZIJC Global Knife 18 inch (30cm) http://goo.gl/wrWIhC Wire cooling rack http://goo.gl/V3BzHp Silpat / Silicon Mat http://goo.gl/0frtkM http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Apple Turnovers Recipe Traditional puff pastry requires enclosing butter in dough. In the inverted puff pastry the butter encloses the dough. One thing for sure is that inverted puff pastry bakes rather light and produces very flaky results and the ideal choice for filled applications such as apple turnovers and galettes, it stands up really well to the steam produced from the filling and therefore leaves virtually no traces of under baked dough. Puff pastry should be handled in a cool kitchen; below 70ºF (21ºC). Puff pastry freezes very well. Making your own is definitely something worth mastering. The best way to handle it is to make beurre manié and dough on day1. The foldings on day2 and the chaussons and filling on day3. Inverted Puff Pastry Makes ≈ 16 Servings. Beurre manié 0.9 lb. (400g) unsalted European style butter* softened 1.1 cups (175g) all-purpose flour. *European style butter (EB) has more fat, less water. It contains 84 to 86% fat content and it really makes a difference in laminated doughs such as puff pastry. It makes things flakier and tastier. Dough / Détrempe 0.6 cup (150ml) cold water 1 tsp (5ml) white vinegar (optional but it prevents dough discoloration) 1 Tbsp (15g) salt 1 stick (110g) unsalted butter, melted but at room temp 1.2 cups (175g) all-purpose flour 1.2 cups (175g) bread flour. Compote /Applesauce 6 ea. /1lb. (450g) Golden Delicious apples, preferably organic and washed 1 tsp (5ml) vanilla extract or paste 1/4 cup (60ml) water Chunky Apples 0.8 lb. (350g) Granny Smith apples, preferably organic and washed 1 Tbsp (15g) unsalted butter 1/3 cup (60g) brown or granulated sugar.