Recipe The Apple Turnover revisited by Lescure
To make this dish
Ingredient list
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Classic Puff Pastry310 g T45 flour
940 g T55 flour
25 g salt
550 g water
25 g vinegar
1000 g Unsalted 1kg butter Sheet 84% fat
125 g Lescure Unsalted 250g butter Roll 82% fat
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Apple compote1500 g red apples (Pink Lady)
150 g Lescure Unsalted 250g butter Roll 82% fat
100 g brown sugar
3 g vanilla powder
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
Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
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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.
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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 TipFor even cooking, place 4 cm high blocks and a grill on top.
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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 TipYou 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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