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French Chaussons aux pommes- -12/8/12

Chaussons means slippers in French.  Kids in French eat Chaussons aux pommes for Breakfast and as a snack "goter" and it is a very popular treat.  I think they are called "Slippers" because when you bite into them they give you sense of comfort and something familiar like home. Chaussons translate into eating something that represent comfort, a familiar place as slippers would.  This recipe is from Bouchon Bakery and they are indeed delicious~

You can have a chausson aux pommes for dessert and if you have leftovers same them for the next morning.  Heat them in the oven and they are wonderful with a hot cup of coffee.


With a golden puff pastry crust and a compote of apples in the inside.



All I can say it I brought a large tray of Chaussons aux pommes at a dinner party and by the end of evening they were all gone...


Close look at the chaussons aux pommes.


Preparation work..


Puff pastry store bought from Pepperidge farm

1/4 cup + 2 1/2 tablespoons of granulated sugar

1 tablespoon water

4 drops of lemon juice

8 medium apples (about 3 pounds, peeled, cored and cut into 1/2 inch thick wedges

1 egg wash (to brush on top of the puff pastry

Peeled, cored and cut the apples into 1/2 inch thick wedges.

Place the sugar in a large saucepan and stir in the water until the sugar is evenly moistened. Cook over medium high heat, stirring as the sugar melts.  If the sugar begins to crystallize, add the lemon juice. 

Once the sugar has melted but not taken on any color, stir in the Apples

When the mixture begins to bubble, reduce the heat to medium and simmer.

Breaking the apples apart as they cook and stirring often, until the apples are broken down and thickened, about 40 minutes.

Remove from the heat and let cool. The filling can be refrigerated in a covered container for up to 1 week.

Cut the puff pastry in rectangles shapes (you can make them any size you want.

Spoon the apples filling on top of the puff pastry.

Wet the perimeter of the puff pastry on the inside so that the edges will stick together.

 I take a circular mold cutter and cut the side so it is rounded.

Use a fork and press on the border just to make sure that the edges are sticking together.

Pre-heat the oven at 350 degrees.

Put all of the chaussons aux pommes on a tray and bake for about 40 minutes or until golden brown.


Freshly out of the oven


Put the chaussons aux pommes on a cooler rack and they are ready to be served.

Filed as: Fruits

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