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Almond Cream Turnovers

These almond cream turnovers are a tasty twist on Chaussons aux pommes and I'd have to admit, I prefer them over the originals!
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Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 769
Ingredients Equipment Method

Ingredients
  

Puff Pastry
  • 300 g flour, Type 55
  • 6 g salt
  • 150 ml water
  • 220 g dry butter,
Almond Cream
  • 100 g butter
  • 100 g granulated sugar
  • 15 g vanilla extract
  • 100 g egg
  • 100 g powdered almonds
  • 15 g Poudre à Creme, or cornstarch
  • 15 g White Rum, optional
Finishings
  • Simple Syrup (60° brix)
  • Egg yolk
  • splash of cream
  • pinch of salt
  • pinch of sugar

Equipment

  • Fluted cookie cutter of 12cm
  • Rolling Pin
  • Parchment Paper

Method
 

Puff Pastry
  1. In the bowl of a mixer, add the flour, water and salt. Mix with the dough hook until the dough just comes together, but no longer then 2 minutes. The dough will still seem coarse, but it will smooth out later.
  2. Wrap in plastic wrap and let rest in the fridge for a minimum of 30 minutes.
  3. Put the butter on a large sheet of parchment paper and start beating the butter with your rolling pin. When you have your butter square rolled out to about 12cm wide, put it in the fridge for 10 minutes.
  4. Roll out the dough to three times the length of the butter square. Fold the rectangle in thirds, to create a square and seal the ends with the rolling pin.
  5. With the seam closest to you, roll out the dough again to 20 x 60cm. Fold the rectangle in two, bringing the ends into the middle. Then fold it again in half.
  6. Let the dough rest in the fridge for a minimum of 30 minutes, then proceed with another single and double fold. Let rest in the fridge for an additional 30 minutes.
Almond Cream
  1. Cream the butter and sugar together in a bowl.
  2. Add the egg & vanilla extract and mixed until combined. It may look curddled, that's normal.
  3. Add the almond powder and crème à poudre. Mix until thoroughly combined and homogenous. Add the rum, if using, and mix once more.
  4. Transfer to a piping bag, without cutting the tip and place in the fridge to chill for 15 minutes
Assembly
  1. Roll out the chilled puff pastry to a thickness of 4-5mm (1/8 – 1/4 inch) With a large cookie cutter with fluted edges, cut out 6 circles of dough.
  2. Roll out the dough again, to create ovals. Lightly brush some water on one side of the oval.
  3. Pipe about a tbsp worth of filling to the center of each oval. Fold the dough over, sealing the edges together. Be careful not to press too hard to crush the layers, but make sure that it seals.
  4. Transfer to a baking sheet covered with parchment paper and brush the top with egg wash. Let chill in the fridge for 30 minutes.
  5. Preheat the oven to 170°C (340°F)
  6. Decorate the top of each turnover with the tip of a knife and make a notch in each, for steam to vent.
  7. Bake for 30 minutes, then transfer to a cooling rack. If desired, brush the top of each turnover with a sugar syrup.
  8. Serve and enjoy!