By Nicolas Boussin - Maxime Guérin

Recipe The Apple Turnover revisited by Lescure

To make this dish

Ingredient list

  • Classic Puff Pastry
    310 g T45 flour
    940 g T55 flour
    25 g salt
    550 g water
    25 g vinegar
    1000 g Unsalted 1kg butter Sheet 84% M.G.
    125 g Lescure Unsalted 250g butter Roll 82% fat
  • Apple compote
    1500 g red apples (Pink Lady)
    150 g Lescure Unsalted 250g butter Roll 82% fat
    100 g brown sugar
    3 g vanilla
    150 g orange juice
    1 zest orange
    1 zest citron jaune
    150 g currants
    30 g ground hazelnuts
    2 cinnamon sticks
    70 g chopped nuts

The recipe, step by step

  1. 01

    Classic Puff Pastry

    Using a dough hook, combine 310g of T45 our, 940g of T55 our, 25g of salt, 125g of butter cut into pieces, 25g of vinegar and 550g of water. Roll into a ball and leave to rest in the refrigerator.

    Roll out the dough and insert the Lescure 84% fat butter.

    Fold the pastry and complete six simple turns, respecting the resting time required.

  2. 02

    Apple compote

    Finely dice the apples.

    Heat the butter and add the diced apple followed by the brown sugar, vanilla powder, orange and lemon zest, orange juice and cinnamon sticks. Cook until the mixture forms a compote.

    Add the currants, ground hazelnuts and chopped nuts.

    Spread a 1 cm layer on a plastic sheet. Place in the freezer.

    Cutout2.5x16cm rectangles. 

    Chef's Tip

    For even cooking, place 4 cm high blocks and a grill on top.

  3. 03

    Assembly

    Roll out the pastry to a thickness of 1.5 mm and a width of around 40 cm.

    Mark out 5.5 cm intervals (using a pastry wheel cutter) and moisten the pastry using a brush.

    Place the apple compote on the rst half and fold over the second half of the pastry (as you would for a classic apple turnover).

    Seal the edges. Cut the ballet slippers using a knife and create the rounded shape using a 7 cm pastry cutter. 

    Leave to rest in the refrigerator.

    Coat (using a brush) the at side of the ballet slipper with softened butter, then sprinkle brown sugar over the top.

    Place the ballet slippers sugar-face down on a baking tray.

    Prick and place on a baking tray in a fan oven at 200°C / 392°F for 5 minutes and nish off at 165°C / 329°F for 25 minutes. 

    Chef's Tip

    You can also make the Ballerine aux Pommes with different seasonal fruits. The Ballerine aux Pommes is easy to eat thanks to its original and elegant shape.


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