Signature apple turnover

Signature apple turnover

Guillaume Cabrol
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Expert
Recipe Time Icon
1h40
10
Videos
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.
Signature apple turnover
Completion time
Preparation
1h40
Baking
20m
Resting
3h05
Techniques taught
  • Making a fruit compote
  • Mixing with a hand blender
  • Peeling a fruit
  • Chopping a fruit
  • Flavoring a compote
  • Making an insert
  • Kneading croissant dough with a mixer
  • Flour a work surface
  • Shaping butter prior to the layering process
  • Shape a dough prior to the layering process
  • Encasing butter into a dough
  • Giving a double fold
  • Flour a work surface
  • Rolling out puff pastry
  • Cutting puff pastry
  • Making puff pastry with visible layers
  • Cutting puff pastry
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Baking a viennoiserie in a mold
  • Placing an insert inside a dough
  • Assembling a Viennese pastry
  • Preparing a powder using a blender
  • Preparing an opaline
  • Putting a finishing touch on a viennoiserie
  • Caramelizing with opaline
  • Piping without using a tip
  • Garnishing a viennoiserie
  • Filling apple turnovers using a piping bag
Discover the first step of this course for free

Step 1 : Apple and pear compote

Guillaume Cabrol
Guillaume Cabrol
Head Baker | Four Seasons, George V, Paris
Head Baker | Four Seasons, George V, Paris

Step 2 : Compote inserts

Step 3 : Kneading and proofing the croissant dough

Step 4 : Layering: 2 double folds

Step 5 : Assembling the visible layers and rolling out the dough

Step 6 : Cutting triangles of leavened puff pastry dough

Step 7 : Assembling the apple turnovers, final proof and baking

Step 8 : Opaline powder

Step 9 : Caramelizing with opaline

Step 10 : Final filling of the apple turnovers

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