Chausson aux Pommes from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
Translated into English this delicacy means ‘slipper filled with apples’ because of the resemblance in the shape to a type of shoe that was extremely fashionabl
Ingredients
- 1 quantity of Pâte Feuilletée
- egg wash to glaze
- 500 g (1 lb 2 oz) Cox apples peeled, cored and diced into 1cm (½ inch) cubes
- 50 g (1¾ oz/scant ½ stick) softened unsalted butter
- 50 g (1¾ oz/¼ cup) caster (superfine) sugar
- 2 g (a pinch) ground cinnamon
- 25 ml (1 fl oz/5 tsp) Calvados
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