Recette des CHAUSSONS aux POMMES de boulanger avec la pâte à croissant .

Summary

Highlights

• Create a flaky delight by using croissant dough for apple turnovers. 🥐
• Discover the magic of yeast in achieving that perfect pastry texture. 🎩
• Learn how to coordinate dough freezing with fermentation for optimal results. ❄️
• Homemade apple compote makes the turnover filling extra delicious. 🍏
• Master the lamination process for maximum pastry puffiness. 📈

Key Takeaways

• Utilizing croissant dough elevates apple turnovers with superior flakiness! 🥐
• Yeast in the dough is crucial for the perfect texture—bakers know best! 🍞
• Patience is vital: Knead, rest, freeze, and proof your dough with care. 🕰️
• Homemade apple compote adds a fresh, personal touch. 🍏
• Proper lamination ensures your pastries puff up beautifully. ⭐

Overview

Recette des CHAUSSONS aux POMMES de boulanger avec la pâte à croissant . Transcription

• 00:00 - 00:30 today I'm showing you how to make these magnificent baker's apple turnovers why because we're going to use croissant dough it's going to be magnificent tourage detailing apple compote a treat come on let's go good video let's start with the yeast dough puff pastry "the PLF" is a baker's apple turnover and the bakers make it easier to work with
• 00:30 - 01:00 a single dough the difference between the puff pastry and the puff pastry well it is that in the puff pastry you have yeast that's why we generally share the two professions the baker will work doughs with fresh yeast and the pastry chef doughs without yeast although the baking powder is not yeast but rather powder yeast so to start we are going to launch "the PLF" the little subtlety is that we are going to make
• 01:00 - 01:30 our puff yeast dough our croissant dough on Friday and I am going to store it in the freezer and for that I am going to adjust my dose of yeast and after kneading as usual super easy I'm going to put 100 g of water I'm going to put 80 g of milk and that's the recipe that I use in all my training it's a simple and effective recipe 8 g of salt I'm going to start with 55 g of sugar and that's going to be a recipe for around 10 to 12 small baker's apple turnovers. I
• 01:30 - 02:00 'm going to put 30 g of soft butter in my tempera, that's going to allow me to easily stretch my dough and the little subtlety generally I put around 20 g of yeast for this recipe for 400 g of flour and here I will simply put 25 g because I know that my dough will remain between Friday and Monday when kneading in the freezer to avoid a fermentation problem
• 02:00 - 02:30 I simply increase my dose of yeast and I will take 400 g of T45 or T55 flour with around 12% protein to give you a reference you can use flours a little oatmeal you can use flours a little stronger pizza flour type it works very well if your recipe is good and the flour is good we knead with the
• 02:30 - 03:00 hook it's done 4 minutes in first speed here is this low speed it's perfect after 4 minutes a very important point is that your dough is not too soft and not too hydrated, these are doughs which must be firm enough to have precisely reasonable flakiness once you have made the first speed we will continue to knead for 7 minutes in second speed, still the stopwatch and then we can start to go a little faster this
• 03:00 - 03:30 rhythm is very good after 7 minutes we will see what it gives your dough there it must have a good hold well there we see that the flour is very strong because it is very difficult to stretch but we see that in terms of gas retention here is my my network it is created it is perfect at this time super easy we are going to prepare a little mixer there you go like a rugby ball we will try throughout the turning not to add flour because flour
• 03:30 - 04:00 is one of the enemies of pastries I am going to film for this recipe I am going to leave a score of the first phase of fermentation of 30 minutes at room temperature and then I place it on a board in the freezer, here we go, chrono action, please yes, I'm going to do the washing up! Come on, let's attack our very important dough, organize the pastries well, I'll show you a little technique with the freezer. I leave a
• 04:00 - 04:30 wooden plate like this in my freezer and I know that my dough will fit perfectly in the top of my freezer that's what is very important is to organize yourself well a little technique that works very well if you need to flour if you are afraid and your dough sticks you take a very small container that's it and that will allow you to each time to be very careful come on it's been 30 minutes my dough has started its fermentation it's perfect I'm going to
• 04:30 - 05:00 flour a little bit if you need to take off always with a utensil a dough cutter a horn hop I'm going to place the dough facing I start to degas a little with my hands my little roller and for this technique I'm not going to lower it too much to be able to adjust Monday morning that's it if I lower it too much I'll probably be bothered with my butter honestly there it's fine it's perfect simple effective here we go 27 by 17 there you go that's my size with the peacock 27 by 17
• 05:00 - 05:30 perfect come on I'll take a small fiberglass paper always the same papers hop I place my dough piece in like that I'm sure it won't stick I'm going to close the sides hop and there for such a long time in the freezer above all we are going to close it well and come on we are going to let it weigh here we go my dough is ready I put it in my freezer and then it will spend almost
• 05:30 - 06:00 48 hours in the freezer I am just going to put it in the freezer go out on Sunday but that I will show you the little technique go freeze and who says good apple turnover says good apple compote come on let's attack the compote let's go for the preparation of the compote I need a small vanilla pod from the apples there I had some small organic apples that weren't bad, they were a little tired, I'm going to be able to give them a little bit of cinnamon and that's it, we'll take our little apples,
• 06:00 - 06:30 we'll peel the apples, cut them roughly enough to have some chew to have a good compote and here we go to work we will start peeling the apples especially we are careful to remove the seeds you take your knife with your thumb always do this technique to avoid piercing your hand and it it's the apple that turns and not the knife that's it you know everything and when it's ok we're going to make small slices
• 06:30 - 07:00 that's it and above all not too thin like that we're going to keep the chew well come on we're going to scrape as much as possible hop on we put in the pan we put the stick too so there I have a good quantity eh come on when everything is ready we are going to heat it very gently very gently so that it does not stick we are going to put a little bit of water especially not too much sugar ok for me I'm not going to add more like that I will have a compote which will be really melting without too much sugar a little bit of cinnamon but that's not obligatory and above all we
• 07:00 - 07:30 cover well and like that the fruit water will be used to stew it all together, it's going to be magnificent, come on, it'll make a mess, let's go little Marise "little Marise, I'm talking about you" I like it when there's lamb's lettuce, so it really doesn't bother me at all on that side if you want to add sugar, don't hesitate, let's try it anyway, it's good but it's hot! when the compote is ok we let it cool and then we will place it in the
• 07:30 - 08:00 fridge next step the turning butter I remind you I started my dough on Friday now it is Sunday Sunday we have two things to do basically the day before work we are going to prepare our butter at home it is very important like that the butter will take a long period of cold and tomorrow it will be perfect and we will take out our dough the dough we will pass it from the freezer to the refrigerator overnight and like that, tomorrow morning we start turning it, that's a great
• 08:00 - 08:30 technique, plus the dough is really well frozen, we prepare the butter, here we go, that's my dough which is [Applause] frozen to properly prepare its butter you take the size of your dough which is 26 by 16 and that means that my butter will have to be 13 cm by 16 for that there are several techniques I take a small guitar paper we can do it with baking paper there is no problem I'm going to take a cream butter so the
• 08:30 - 09:00 cream butter the small specificity is its melting point it will melt a little less quickly than the store-bought butter if you use store-bought butter take AOP Poitoux-Charente butter or ISIGNY with at least 82% fat what I do I buy 1 kg of butter directly on the Internet and I place part of it in the freezer it works perfectly there I just take it out and we will be able to prepare the butter and what is good with turning butters generally you have a good part which is very rectangular and there it is already 16 so I
• 09:00 - 09:30 only have 13 cm to get and it will be perfect and with my roller I will take exactly the size I need with my master so here I am at 13 almost I gained a little in size but it doesn't matter I will adjust my peacock deain I fit well on the sides and I have a sheet of perfectly regular butter of about 5 mm there you go and that represents 1/4 of the weight of the dough when everything is
• 09:30 - 10:00 ready I put my plate in my refrigerator hop me I always put it high I put my butter on my dough which is frozen and I will take it again tomorrow, let's go see you tomorrow friends, come on Monday morning let's start the kneading of the pastries we will look at the consistencies in the bakery many people work with the temperatures of dough butter and so on I prefer to always work with consistencies, it's easier to explain the aim of lamination is that our dough and our butter have the same consistency
• 10:00 - 10:30 throughout the process if for example your butter is too cold it will marble that's fine to make marble effects all this comes from an excess of fridge freezer and the basic rule once my dough is going to be kneaded once the butter is incorporated I will not put it back in the freezer again to avoid precisely that the butter doesn't set and the dough no come on let's go the dough and the butter have the same consistency I'm just going to gain a little bit in length
• 10:30 - 11:00 so that my dough has the same size as my butter I remind you the goal is that my dough is a little bigger than the butter hop so here I'm going to gain a little bit in length that's perfect I place my butter in the middle and then I close it to the right to the left there's my dough it's perfect spent all night in the fridge I have my dough my butter for this video I decided to show you the
• 11:00 - 11:30 turning live especially so that you can see how long a good turning should take there I put my butter in my dough I'm going to start a timer of 2 minutes in 2 minutes it must be it must be finished as much as possible I put a little bit of flour if I need I press with my roller it allows me to gain length and that the butter and the dough meet if I need I change
• 11:30 - 12:00 sides here is the size we are on 60 cm we have a nice size if necessary you can use the strips if the butter exceeds a little it's not serious at all I'm going to put the dough in front of me and to roll it out I took exactly 1 minute 30 I'm showing you this to have a
• 12:00 - 12:30 perfect turning if you see the butter sticking out it's not serious in fact it's a good sign that shows that you have butter everywhere in your dough and that is the most important if you pass it with your hand and you see that there is not too much flour you can turn it like that so the turn doubles is a small part on the left about the size of a hand I give as a reference we come to join this part I come to pull a little so that the dough comes together and there you see that there is the butter the dough all is good if necessary I roll it a little bit so that it is perfectly flat, that's very
• 12:30 - 13:00 important and then I simply close my dough to prevent my peacock from becoming brioche at that point I'm going to iron it a little about 10 minutes in the fridge or if it's really too hot I can put it back in the freezer for 5 minutes and then we start the simple trick in the bakery, you always have to play with the cold, especially for pastries,
• 13:00 - 13:30 depending on the outside temperature. do not hesitate to place your dough in the freezer for a few minutes, this can in fact stop the fermentation temperatures our goal with puff pastry yeast dough given that there is yeast it will always be to remain very cold so that the yeast do not ferment my goal is that the yeast begins to work at the time of proofing once we have detailed the turnovers go after 10 minutes I take out my dough as I poorly explained the pastries I have to go quickly I start a one minute stopwatch
• 13:30 - 14:00 ok to do my single lap a double lap 2 minutes a single lap one minute hop I add a little flour if necessary, I take my big metal rolling pin, I come and seal it, putting my fingers just under it, I always do the same, I turn it over if I see that my dough is shifting to one side, as it is In this case I simply
• 14:00 - 14:30 turn it and like that I distribute my forces and my dough is perfect straight and well balanced I can run my hand over it to see if everything is in place there it is perfect for my simple turn I come and fold the first time and then a second time and that's what we call a simple turn we have our dough which is well made if my dough has a little too much strength there it's okay eh I can cut the side cut the sides that will relax the strength of the dough a little bit
• 14:30 - 15:00 it will allow you to have a perfectly rectangular piece of dough it depends on your flours that 's it if you want to cut the side you take a knife that cuts well and you go at it with one step sharp blow when the peacock is fine enough perfect I cover it well my technique is always the following I will first put 10 minutes in the freezer and then at least 50 minutes in the
• 15:00 - 15:30 refrigerator and then we start the detailing and especially the vinoisery it's coffee come on let's go we're going to go for around 10 apple turnovers that will still be quite generous we can go between 10 and 12 there we're going to try to lower our puff pastry to around 3 mm a very simple puff pastry it really rolls out much much thinner because there are many more sheets there it's very quick but we will have to keep
• 15:30 - 16:00 a little more thickness so we flour as before everything is well in place I have my water I have my compote that's the best and most important in the pastries especially when it starts to get a little hot it's the organization and so I'm going to lower that after as usual we don't chat too much we concentrate and there I'm going to try to reach approximately 48 cm by 30 cm I'm going to make a cut which will be very close to that of the
• 16:00 - 16:30 pain au chocolat so it will be approximately 9 wide 15 in height here we are going to make two lines and in this type of work we gain a little bit in width there I am at 28 then I can flour a little I will gain a little bit in length it is this subtle mixture my little technique if after a few minutes you see that you are no longer able to gain in length and width, this is normal, it comes from tenacity, don't worry,
• 16:30 - 17:00 take your small wooden board, put your dough on it and iron it for 2 minutes in the freezer will allow it to relax a little bit and you can also have a little drink, come on, I'll put it in the fridge for 2 minutes, after barely 5 minutes, it's gone again, especially at that moment, don't leave too much in the freezer otherwise it will marble that's for sure I check my sizes I still need to gain length and width and here
• 17:00 - 17:30 we go again here it is 32 that's good for the width and then I'm going to try to reach at least 45 45 by 32 we go to the top view for cutting like the pains au chocolat we are going to fold them in two hop we are going to make a first mark
• 17:30 - 18:00 and we are going to cut the sides there to have a nice lamination when it is ok we open with a ruler we come and divide in the middle if you want you can take a cutter a knife that cuts you can even take a scalpel that's what counts is to perfectly cut your P your apple slipper and then we divide our 40 hop so you saw it retracted a little bit by 5 and as a
• 18:00 - 18:30 result it will give us pieces of 8 cm it's the size of a pain au chocolat to make a roulette that's really very very very important like this we will go quickly we will be able to adjust and then with the cutter or the knife it doesn't matter we will divide if I see that they are a little too hot what I can do I put them back
• 18:30 - 19:00 in the freezer for 2 minutes that will allow me to 'I have some very beautiful apple turnovers, I put them back in the freezer for a little bit and then we garnish them, come on, we'll make one, we'll put one on a little bit of water here's a little bit on the bottom of our slipper we're going to get our pretty compote there which is very fresh if you find that the pieces are too big don't hesitate to reduce them if you want more of sugar don't hesitate to add more sugar and
• 19:00 - 19:30 so on and so on here we go generously so the goal is to show you something that is doable even in business eh we're not going to add a lot of compote of course hop I close it I come to weld but I don't worry about my little compote and everything will be very good and there I have my puff pastry which is perfect which will open well which will be very generous hop I turn it that c This is the little technique and then I'm going to lathe it I take
• 19:30 - 20:00 a small bakery blade I'm going to laminate it and it will open a little bit in the oven it's going to be magical I put it on a small plate that's there I think that I'm going to use two parts and it's going to be superb, come on, I'll make another one, I'll show you one with a little bit of water, a spoonful of compote and for the ultra gourmands, a little speculoos, apple speculoos,
• 20:00 - 20:30 good for here I am, it's excellent, come on, I'll close it, don't worry, normally it wo n't open if it's done well, I turn it and with my blade I come and lay it down and there I put it on my plate, come on, I'm going to try a little thing to the speculoos using a diamond cutter that's what it's called I'm going to try to make a small one right in the middle
• 20:30 - 21:00 just to have a little bit different decor that's when you open it gives you some small diamonds I'm going to put my compote my speculoos and I'm going to cover it to make a little variation to see if it works because I've never done it in fact just I'm going to press it and I'm going to leave it on this side so to at home to grow your pastries, nothing could be simpler, take hot water in a container, slide it underneath, put our pastries in
• 21:00 - 21:30 the oven, especially turned off, and it will grow for around 2 hours at 28°, an important point if you want to freeze your pastries this is when it happens the pastries once it is detailed you can place it in the freezer without any problem for the rework to defrost it you will take it put it in your refrigerator all the night and the next day you just need to adjust the proofing a little bit before putting it in the oven, super easy and it works with croissants, pain au chocolat, pain au raisin, all pastries
• 21:30 - 22:00 in puff pastry, that's the little tip bakers come on we have a little time we are going to prepare the gilding me the gilding for my pastries it's always the same I take a whole egg and a yolk to avoid having too much white so that it is a little more marked we put a little bit of salt this is to loosen the white from the yolk and we whisk vigorously if possible with a whisk and to finish we pass our gilding in a tea ball this is super
• 22:00 - 22:30 important to have a gilding which will be ultra liquid a small brush with very fine bristles and there you have a gilding which is excellent for all your preparations go another little thing for this preparation we are going to make a syrup 40 of sugar that will be enough and 40 of water we bring to the boil and when it boils we stop and reserve it for after cooking go
• 22:30 - 23:00 there it will be 1h45 to 28 when it is well done like that we take out our apple turnovers and we will preheat our oven to 180 180 ° heat at the bottom more ventilated at home normally it's very good come on everything is well done the oven is hot we're going to move on to the gilding we take our little liquid gilding hop we'll just pass lightly on the top quite simply that's it we're not going to put any on the sides we're
• 23:00 - 23:30 just going to put some on top here's a very small layer that's enough it's going to be perfect there it shines nicely we can also brown the speculoos apple turnovers when everything is golden we leave for about twenty minutes we're going to lower it a little to 175°gr and we just need, if necessary,
• 23:30 - 24:00 one of the most delicate things at home is managing the cooking, that's it. it's been 18 minutes at 175 exactly I'm going to take them out and put a little syrup and put them back a little, the syrup and I'm going to put them back in the oven for 2 minutes to prevent it from sticking to the finger to finish the cooking properly I've lowered it my oven at 150° for 8 minutes precisely and there it is, my cooking is perfect, well caramelized on the top thanks to my little egg wash there and
• 24:00 - 24:30 above all ultra crispy there it's perfect come on let's wait for it to cool and we move on to the tasting just crispy everything you need and here we go sincerely nothing to add
• 24:30 - 25:00 it's still a little bit warm so we have an ultra melting chew with the apples and a unique crispness with this little puffy yeast dough the croissant dough it really has nothing to do with the normal puff pastry and well there we enjoy whether it is normal or with the speculoos it's happiness I hope you are delighted and that you will make it again at home if you make it again the house do not hesitate to tag me @boulangeriepasàpas Ciao