Chausson aux pommes (apple turnover)

Techniques covered

• Preparing a base dough
• Flour a work surface
• Laminate the dough
• Using a dough sheeter
• Roll the dough with a sheeter
• Making a double fold
• Making a single fold
• Encasing butter into a dough
• Shaping butter prior to the layering process
• Shape a dough prior to the layering process
• Preparing puff pastry
• Rolling out puff pastry
• Cutting puff pastry
• Cut out chaussons
• Roll out chaussons
• Garnishing a viennoiserie
• Fill a chausson
• Assembling apple turnovers
• Seal a chausson
• Preparing a shiny egg wash
• Egg washing a dough with a brush
• Mixing with a hand blender
• Chinoiser (straining)
• Baking a Viennese pastry
• Cooling on a wire rack
• Understand the differences in baking between a deck oven and a convection oven
• Bake a chausson