By Stéphane Glacier, M. O. F. Pastry Chef
For around 40 turnovers.
CHEF'S TIP:
Cinnamon or vanilla can be added to personalize the recipe.
Allow 90 g per turnover.
INGREDIENTS:
300 g butter
25 g salt
500 g T65 traditional flour
500 g T45 oatmeal flour
380 g water
500 g 84% fat tourage butter
METHOD:
Soften the butter. In the beater fitted with the dough hook, combine the butter, salt and flours. Add the water and mix (do not knead). Shape into a ball and cover with cling film.
Leave to rest for at least 5 hours in the refrigerator.
Butter the piece of dough by incorporating the tourage butter in the center of the pastry dough.
Make 5 single turns, allowing a rest time of at least 2 hours between two turns.
Once the 5th turn has been made, roll out the dough according to its intended use.
Leave to rest in the refrigerator for at least 2 hours.
Allow 130 g per turnover.
INGREDIENTS:
1000 g apples
150 g brown sugar
METHOD:
In a large saucepan, cook the peeled apples cut into pieces with the brown sugar over low heat until you obtain a compote. Cool and drain.
INGREDIENTS:
Egg wash as required
30°B syrup as required
METHOD:
Roll out the puff pastry to 3 on the rolling mill.
Cut out using a turnover cutter.
Leave to rest for 2 hours in the refrigerator.
Roll out again to 3 on the rolling mill.
Fill with 40 g of homemade apple compote.
Brush the edges with egg wash. Seal. Turn over. Brush with egg wash.
Leave to rest for 12 hours.
Brush with egg wash again.
Score.
Bake at 170°C in a deck oven for around 45 to 50 minutes.
Brush with 30°B syrup.
Put back in the oven for 3 minutes.
Leave to cool.
Fill again with 90 g of homemade compote.
By Pierre Bordonnat
For around 50 turnovers.
CHEF'S TIP:
The half-apples must be nice and large and of good quality. It's the taste of the apple, and only this, which will give the turnover its flavor. You can add vanilla sugar or cinnamon.
INGREDIENTS:
2000 g T55 puff pastry flour
40 g fine salt
500 g unsalted butter
1000 g cold water
For laminating:
1000 g sheet butter
25 French Golden apples
Egg wash as required
Brown sugar and flour mixture as required (for 1000 g brown sugar, add 50 g flour)
METHOD:
Slowly knead the flour, salt and butter, then add the water.
Knead without developing strength and leave the dough to rest overnight, covered with film in the refrigerator.
The next day, roll out the pastry dough to twice the size of the tourage butter and place the butter on it (both must be at the same temperature to avoid marbling).
Make one single turn and one double turn, then leave to rest for a few hours in the refrigerator.
Make another single turn and then a double turn.
Put back in the refrigerator overnight, covered with cling film.
The next day, cut out circles 10 cm in diameter and 1 cm thick.
Halve the thickness with the rolling mill, pass once in one direction, lower the rolling mill and pass the piece through again to end up with a nice ellipse at the desired thickness that will easily cover half an apple.
Leave to rest in the refrigerator while you clean the apples, cut them into two equal halves, and remove the seeds or the core directly.
Take a rolled-out couque, remove the excess flour, position half an apple, moisten the edge, and seal the turnover.
Leave to rest in the refrigerator.
Brush with egg wash and dip the glazed side of the turnover into the brown sugar-flour mixture.
Bake in a convection oven at 180°C for 25 minutes.