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Signature apple turnover
A sublimated version of the traditional apple turnover, made from extra crispy, caramelized croissant dough with visible layers, topped with a delicious apple-pear compote delicately flavored with vanilla.
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Apple and pear compote
Techniques covered
- Chopping a fruit
- Flavoring a compote
- Mixing with a hand blender
- Making a fruit compote
- Peeling a fruit
- Making an insert
- Kneading croissant dough with a mixer
- Encasing butter into a dough
- Rolling out puff pastry
- Shaping butter prior to the layering process
- Making a double fold
- Shape a dough prior to the layering process
- Flour a work surface
- Cutting puff pastry
- Making puff pastry with visible layers
- Assembling apple turnovers
- Placing an insert inside a dough
- Assembling a Viennese pastry
- Baking a viennoiserie in a mold
- Baking a Viennese pastry
- Final proof & dough rising
- Placing an insert inside a mold
- Shaping Viennese pastries
- Preparing a powder using a blender
- Preparing an opaline
- Putting a finishing touch on a viennoiserie
- Caramelizing with opaline
- Filling apple turnovers using a piping bag
- Garnishing a viennoiserie
- Piping without using a tip
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