Signature apple turnover

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76
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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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Guillaume Cabrol
Head Baker, Four Seasons George V
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Rolling out a leavened puff pastry
  • Flavoring a compote
  • Caramelizing with opaline
  • Chopping a fruit
  • Baking a pastry in the oven
  • Baking a viennoiserie in a mold
  • Cutting out a layered yeast-leavened dough
  • Embedding butter into the dough
  • Peeling a fruit
  • Shaping a viennoiserie
  • Dusting a work surface
  • Using a piping bag to fill the apple turnovers
  • Garnishing a pastry
  • Preparing the tourage butter
  • Shaping a dough piece before the tourage phase
  • COMPLETION TIME:

    PREPARATIon:
    1h40
    COOKINGTIME:
    20 minutes
    REST PERIOD:
    3h05
    INGREDIENTS

    FOR 6 APPLE TURNOVERS:

    800 g T45 oatmeal flour
    40 g yeast
    400 g milk
    125 g butter
    500 g tourage butter
    50 g sugar
    50 g rapadura sugar
    134 g acacia honey
    200 g glucose
    300 g fondant
    16 g salt
    600 g Queen of the Pippin apples
    600 g Passe-Crassane pears
    2 vanilla pods

    FOR 6 APPLE TURNOVERS:

    800 g T45 oatmeal flour
    40 g yeast
    400 g milk
    125 g butter
    500 g tourage butter
    50 g sugar
    50 g rapadura sugar
    134 g acacia honey
    200 g glucose
    300 g fondant
    16 g salt
    600 g Queen of the Pippin apples
    600 g Passe-Crassane pears
    2 vanilla pods

    voila chef
    SPECIFIC UTENSILS

    Mixer, fitted with the hook attachment
    Dough scraper
    Rolling pin
    Ruler
    Cutter
    Silicone baking sheet
    Hand-held blender
    Pastry frame, 1 cm high
    Robot cutter
    Piping bag
    Round tip
    Rhodoid paper
    Triangular molds measuring 11 cm on each side and at least 3 cm high

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    1. Apple and pear compote 14:39
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Flavoring a compote
  • Making a fruit compote
  • Chopping a fruit
  • Peeling a fruit
  • Mixing with a hand-held blender
  • Ingredients:

    600 g Queen of the Pippin apples
    600 g Crassane pears
    108 g acacia honey
    2 vanilla pods

    600 g Queen of the Pippin apples
    600 g Crassane pears
    108 g acacia honey
    2 vanilla pods

    voila chef
    Completion:

    Peel and core the apples and pears.
    Then cut into 3 x 3 cm pieces.
    Place the cut fruit in the saucepan with the acacia honey.
    Split the vanilla pods, scrape out the seeds and add to the fruit.

    Simmer over medium heat for around 2 hours.
    Stir regularly to prevent the compote from sticking to the bottom of the pan.

    Blend with an immersion blender to obtain a smooth texture.
    Prepare a baking sheet lined with sheet of rhodoid paper, and a 1 cm-high pastry frame.
    Pour the compote onto the baking sheet and fill the frame.
    Level out the compote with a spatula to the dimensions of the frame.

    Cover with a sheet of rhodoid paper and set aside in the freezer at -18°C until completely frozen.

    Peel and core the apples and pears.
    Then cut into 3 x 3 cm pieces.
    Place the cut fruit in the saucepan with the acacia honey.
    Split the vanilla pods, scrape out the seeds and add to the fruit.

    Simmer over medium heat for around 2 hours.
    Stir regularly to prevent the compote from sticking to the bottom of the pan.

    Blend with an immersion blender to obtain a smooth texture.
    Prepare a baking sheet lined with sheet of rhodoid paper, and a 1 cm-high pastry frame.
    Pour the compote onto the baking sheet and fill the frame.
    Level out the compote with a spatula to the dimensions of the frame.

    Cover with a sheet of rhodoid paper and set aside in the freezer at -18°C until completely frozen.

    voila chef
    Chef's Tips :
    The Chef chose Queen of Pippin apples for their acidity and the way they compote. You can use a honey other than acacia honey to give the mixture a stronger honey flavor. Press all the way down the vanilla pods to flatten them slightly and make them easier to cut. You can recycle empty vanilla pods and dry them or put them in sugar to make vanilla sugar. Start blending at low speed to avoid splashing the mixture all over the place. It’s not required to use a pastry frame, you can pour the compote in a flat-bottomed container lined with plastic film.
    The Chef chose Queen of Pippin apples for their acidity and the way they compote. You can use a honey other than acacia honey to give the mixture a stronger honey flavor. Press all the way down the vanilla pods to flatten them slightly and make them easier to cut. You can recycle empty vanilla pods and dry them or put them in sugar to make vanilla sugar. Start blending at low speed to avoid splashing the mixture all over the place. It’s not required to use a pastry frame, you can pour the compote in a flat-bottomed container lined with plastic film.
    voila chef
    2. Compote inserts 4:54
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    TECHNIQUES TAUGHT:

  • Making an insert
  • Ingredients:
    voila chef
    Completion:
    Collect the frozen compote. Carefully remove the frame. Cut out 5 x 5 cm inserts by marking with a knife the compote rectangle. Cut the inserts diagonally to obtain triangular inserts.
    Set aside in the freezer at -18° C. Collect the compote that was not used for the inserts, put it in a bag and defrost in the refrigerator at +4° C. Using a pastry cutter, lift the inserts from the work surface and set them aside in the freezer at -18° C.
    Collect the frozen compote. Carefully remove the frame. Cut out 5 x 5 cm inserts by marking with a knife the compote rectangle. Cut the inserts diagonally to obtain triangular inserts.
    Set aside in the freezer at -18° C. Collect the compote that was not used for the inserts, put it in a bag and defrost in the refrigerator at +4° C. Using a pastry cutter, lift the inserts from the work surface and set them aside in the freezer at -18° C.
    voila chef
    Chef's Tips :
    In order to neatly cut the inserts,the compote must be perfectly frozen. The compote is not added all at once (first, the insert, then more compote is piped into the apple turnover), as the insert will create an air cavity while the apple turnover is baked, which will need to be filled with the help of a piping bag at the end of the recipe. Frozen, the compote can be kept for several weeks. To defrost the compote, simply refrigerate overnight at +4° C.
    In order to neatly cut the inserts,the compote must be perfectly frozen. The compote is not added all at once (first, the insert, then more compote is piped into the apple turnover), as the insert will create an air cavity while the apple turnover is baked, which will need to be filled with the help of a piping bag at the end of the recipe. Frozen, the compote can be kept for several weeks. To defrost the compote, simply refrigerate overnight at +4° C.
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    3. Kneading the croissant dough & Final proof5:24
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    TECHNIQUES TAUGHT:

  • Kneading a croissant dough with a mixer
  • Ingredients:
    800 g T45 oatmeal flour 16 g salt 50 g sugar 40 g yeast 26 g acacia honey 125 g butter 50 g rapadura sugar 400 g milk
    800 g T45 oatmeal flour 16 g salt 50 g sugar 40 g yeast 26 g acacia honey 125 g butter 50 g rapadura sugar 400 g milk
    voila chef
    Completion:
    Place the milk and rapadura in the bowl of a mixer fitted with the hook attachment. Stir lightly to dissolve the rapadura sugar. Add the flour, the salt, the sugar and the acacia honey. Add the yeast, but make sure it does not come into contact with the salt, sugar or honey. Add the butter. Knead for 10 minutes at first speed. Then knead for 10 minutes at second speed. Remove the dough from the mixing bowl and place it on the work surface. Using your fingers, check that the glutinous network has formed: the pastry should be elastic and it should not break. Roll it out roughly into a rectangle, but don't add strength to the dough, then wrap it in a rhodoid sheet. Set aside in the freezer for 20 minutes at -18° C and then, refrigerate for 1 hour at +4° C.
    Place the milk and rapadura in the bowl of a mixer fitted with the hook attachment. Stir lightly to dissolve the rapadura sugar. Add the flour, the salt, the sugar and the acacia honey. Add the yeast, but make sure it does not come into contact with the salt, sugar or honey. Add the butter. Knead for 10 minutes at first speed. Then knead for 10 minutes at second speed. Remove the dough from the mixing bowl and place it on the work surface. Using your fingers, check that the glutinous network has formed: the pastry should be elastic and it should not break. Roll it out roughly into a rectangle, but don't add strength to the dough, then wrap it in a rhodoid sheet. Set aside in the freezer for 20 minutes at -18° C and then, refrigerate for 1 hour at +4° C.
    voila chef
    Chef's Tips :
    Adjust the quantities to the mixer capacity: if the quantities prepared are too small for the size of the mixer, kneading will not be optimal. It's best to use whole milk. The Chef uses rapadura capitalize on its liquorice flavor and to give the pastry a more amber colour. The Chef uses acacia honey, which has a light, subtle flavor that goes well with the liquorice taste of the rapadura, but you can also choose another stronger tasting honey. Rolling out the dough flat, with an even thickness, ensures the cold penetrates evenly into the dough. We're using croissant dough here, which means leavened puff pastry; apple turnovers are usually made with puff pastry.
    Adjust the quantities to the mixer capacity: if the quantities prepared are too small for the size of the mixer, kneading will not be optimal. It's best to use whole milk. The Chef uses rapadura capitalize on its liquorice flavor and to give the pastry a more amber colour. The Chef uses acacia honey, which has a light, subtle flavor that goes well with the liquorice taste of the rapadura, but you can also choose another stronger tasting honey. Rolling out the dough flat, with an even thickness, ensures the cold penetrates evenly into the dough. We're using croissant dough here, which means leavened puff pastry; apple turnovers are usually made with puff pastry.
    voila chef
    4. Layering: 2 double folds 18:03
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    TECHNIQUES TAUGHT:

  • Giving a double fold
  • Rolling out a leavened puff pastry
  • Preparing the tourage butter
  • Shaping a dough piece before the tourage phase
  • Embedding butter into the dough
  • Ingredients:
    500 g tourage butter
    500 g tourage butter
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    Completion:
    Rolling out the dough: Collect the croissant dough. Dust the work surface and the dough with flour. Roll out the dough into a rectangular shape about 25 cm wide and 1 cm thick. Encasing the tourage butter: Collect the tourage butter. Start by wrapping the butter in a rhodoid sheet and press down on it with a rolling pin to flatten it. Turn the butter over and repeat this step..
    Fold the rhodoid sheet so that it is 25 cm wide, like the croissant dough, and measures half the length of the dough. Roll out the butter inside the rhodoid sheet until it is the right size. Open the rhodoid sheet, place it over the bottom part of the croissant dough, then remove the rhodoid sheet by rubbing it lightly with the palm of your hand. Using a knife, cut out the second half of the dough and place it on top of the tourage butter. First double fold: dust the top of the dough with flour. Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough into a rectangle about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm between them). Close the dough on itself.
    Set aside and refrigerate for 15 minutes at+4° C. Second double fold: Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough, following the direction of the "pages", based on the first double fold. Roll out into a rectangle 25 cm wide and about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm) between them). Close the dough on itself. Set aside in the freezer at -18° C for 45 minutes. Final rolling out phase: Dust the work surface and the dough with flour. Roll out the pastry vertically, following the direction of the "pages". The dough should measure about 25 cm by 30 cm, and 2 cm thick.
    Keep refrigerated at +4° C. (In the video, the Chef carries out this step with a dough twice the size as the one seen before)
    Rolling out the dough: Collect the croissant dough. Dust the work surface and the dough with flour. Roll out the dough into a rectangular shape about 25 cm wide and 1 cm thick. Encasing the tourage butter: Collect the tourage butter. Start by wrapping the butter in a rhodoid sheet and press down on it with a rolling pin to flatten it. Turn the butter over and repeat this step..
    Fold the rhodoid sheet so that it is 25 cm wide, like the croissant dough, and measures half the length of the dough. Roll out the butter inside the rhodoid sheet until it is the right size. Open the rhodoid sheet, place it over the bottom part of the croissant dough, then remove the rhodoid sheet by rubbing it lightly with the palm of your hand. Using a knife, cut out the second half of the dough and place it on top of the tourage butter. First double fold: dust the top of the dough with flour. Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough into a rectangle about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm between them). Close the dough on itself.
    Set aside and refrigerate for 15 minutes at+4° C. Second double fold: Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough, following the direction of the "pages", based on the first double fold. Roll out into a rectangle 25 cm wide and about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm) between them). Close the dough on itself. Set aside in the freezer at -18° C for 45 minutes. Final rolling out phase: Dust the work surface and the dough with flour. Roll out the pastry vertically, following the direction of the "pages". The dough should measure about 25 cm by 30 cm, and 2 cm thick.
    Keep refrigerated at +4° C. (In the video, the Chef carries out this step with a dough twice the size as the one seen before)
    voila chef
    Chef's Tips :
    You can take the butter out 10 minutes before the layering process to ensure it can be rolled out more easily. If the dough feels sticky, don’t hesitate to dust it with a little flour. If the dough is too elastic, wrap it in a rhodoid sheet, then refrigerate it at +4° C for about 10 minutes to allow it to firm up. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavour and keeps for longer. You can use a rolling pin to roll out the dough effortlessly. When rolling out the dough, make sure to turn it over regularly, as it is easier to roll out towards the front than towards the back: it ensures the dough is rolled out more evenly. Once you’re done rolling out the dough, if it is still cold enough, you can cut out the apple turnovers straight away.
    You can take the butter out 10 minutes before the layering process to ensure it can be rolled out more easily. If the dough feels sticky, don’t hesitate to dust it with a little flour. If the dough is too elastic, wrap it in a rhodoid sheet, then refrigerate it at +4° C for about 10 minutes to allow it to firm up. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavour and keeps for longer. You can use a rolling pin to roll out the dough effortlessly. When rolling out the dough, make sure to turn it over regularly, as it is easier to roll out towards the front than towards the back: it ensures the dough is rolled out more evenly. Once you’re done rolling out the dough, if it is still cold enough, you can cut out the apple turnovers straight away.
    voila chef
    5. Assembling the visible layers and rolling out the dough 14:49
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    TECHNIQUES TAUGHT:

  • Rolling out a leavened puff pastry
  • Cutting out a layered yeast-leavened dough
  • Dusting a work surface
  • Making puff pastry with visible layers
  • Ingredients:
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    Completion:
    Cutting out the strips: Collect the 25 x 30 cm piece of dough. Remove a quarter of the 25 cm width and cut a strip measuring about 6-7 cm by 30 cm and refrigerate at +4° C. Using the remaining portion of the dough, make marks with a cutter every 2 cm. Follow the marks and cut 2 cm strips across the width of the dough. You'll need 7 strips that are 2 cm wide and 30 cm long for the apple turnovers. Collect the piece of dough that had been set aside and refrigerated. Roll out to a thickness of around 2 mm. Cut a piece of approximately 14 x 30 cm: this piece of dough will be used to hold the strips that were made earlier. Set aside with the strips and the rolled out dough in the fridge at +4° C for 15 minutes. Assembling the visible layers. Remove the rolled out dough and the strips of dough. Flour the work surface and the strips of dough. Place the rectangular piece of dough on the work surface. Lay the strips edge to edge along this rectangle, facing upwards. The strips must stick properly. Assemble the edges of the dough to the strips by folding them over and pressing lightly to make them stick together. Rolling out the dough: Lightly flour the tops of the strips of dough.
    Roll out evenly in the directions of the layers (vertical layers). Refrigerate at +4° Cf or 10 minutes. Collect the dough and roll it out again, this time to a thickness of 2 to 3 mm. Refrigerate at +4° C for 10 minutes.
    Cutting out the strips: Collect the 25 x 30 cm piece of dough. Remove a quarter of the 25 cm width and cut a strip measuring about 6-7 cm by 30 cm and refrigerate at +4° C. Using the remaining portion of the dough, make marks with a cutter every 2 cm. Follow the marks and cut 2 cm strips across the width of the dough. You'll need 7 strips that are 2 cm wide and 30 cm long for the apple turnovers. Collect the piece of dough that had been set aside and refrigerated. Roll out to a thickness of around 2 mm. Cut a piece of approximately 14 x 30 cm: this piece of dough will be used to hold the strips that were made earlier. Set aside with the strips and the rolled out dough in the fridge at +4° C for 15 minutes. Assembling the visible layers. Remove the rolled out dough and the strips of dough. Flour the work surface and the strips of dough. Place the rectangular piece of dough on the work surface. Lay the strips edge to edge along this rectangle, facing upwards. The strips must stick properly. Assemble the edges of the dough to the strips by folding them over and pressing lightly to make them stick together. Rolling out the dough: Lightly flour the tops of the strips of dough.
    Roll out evenly in the directions of the layers (vertical layers). Refrigerate at +4° Cf or 10 minutes. Collect the dough and roll it out again, this time to a thickness of 2 to 3 mm. Refrigerate at +4° C for 10 minutes.
    voila chef
    Chef's Tips :
    You can use a cutter or a very sharp knife. This dough can be kept in the freezer at -18° C. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can add between 10% and 20% fermented dough to a fresh dough. You can add a little egg white to help the strips stick together. If the dough gets sticky, don't hesitate to dust it with a little flour: the dough should move freely on the work surface. You can use a rolling pin to roll out the dough effortlessly.To roll out the dough and get optimal results, it should be very cold: don't hesitate to refrigerate the dough again to +4° C to continue later. You can fold the dough to make it fit if you don't have enough space in your refrigerator.
    You can use a cutter or a very sharp knife. This dough can be kept in the freezer at -18° C. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can add between 10% and 20% fermented dough to a fresh dough. You can add a little egg white to help the strips stick together. If the dough gets sticky, don't hesitate to dust it with a little flour: the dough should move freely on the work surface. You can use a rolling pin to roll out the dough effortlessly.To roll out the dough and get optimal results, it should be very cold: don't hesitate to refrigerate the dough again to +4° C to continue later. You can fold the dough to make it fit if you don't have enough space in your refrigerator.
    voila chef
    6. Cutting triangles of leavened puff pastry 3:25
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    TECHNIQUES TAUGHT:

  • Cutting out a layered yeast-leavened dough
  • Ingredients:
    voila chef
    Completion:
    Collect the dough. Roll it out again if necessary and position it lengthwise. Trim the top part and the tips of the dough. Using a cutter, make a first mark on the top edge of the dough, 7.5 cm from the left, then make marks every 15 cm. Using a cutter, 15 cm below, mark the dough in the same fashion every 15 cm, without the initial 7.5 cm offset mark. Consequently, the top and bottom marks represent the corners of the dough triangles. Using these marks, with the help of a ruler and a cutter, cut the dough into triangles. Refrigerate at +4° C for 10 minutes.
    Collect the dough. Roll it out again if necessary and position it lengthwise. Trim the top part and the tips of the dough. Using a cutter, make a first mark on the top edge of the dough, 7.5 cm from the left, then make marks every 15 cm. Using a cutter, 15 cm below, mark the dough in the same fashion every 15 cm, without the initial 7.5 cm offset mark. Consequently, the top and bottom marks represent the corners of the dough triangles. Using these marks, with the help of a ruler and a cutter, cut the dough into triangles. Refrigerate at +4° C for 10 minutes.
    voila chef
    Chef's Tips :
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process.
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process.
    voila chef
    7. Apple turnovers assembly, final proof and baking 2:21
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Baking a pastry in the oven
  • Final Proof & Dough rising
  • Assembling apple turnovers
  • Assembly: how to add an insert
  • Adding an insert to a dough
  • Ingredients:
    voila chef
    Completion:
    Assembling the apple turnovers: Collect the triangular pieces of dough and apple compote inserts. Place the layers facing outwards, right against the work surface. Place a compote insert in the middle of each triangle of dough: the insert triangle should be in the opposite direction to the pastry triangle, i.e. pointing downwards. Fold the bottom corners of the pastry triangle over the insert, while gently smoothing the edges of the dough to ensure they stick together. For the top section, halfway up, cut it into an arc and remove the tip. Fold this now rounded part over the apple turnover. Smooth the sides of the apple turnover to close the openings and to prevent the compote from leaking during while it bakes.Final proof and baking: Place the turnover in a triangular mold that has been greased beforehand. Final proof: leave the turnovers to rise at room temperature, either covered with a rhodoid sheet or placed in a switched-off oven with a bowl of hot water, for around 2 hours. Once the final proof is overl, bake the apple turnovers in a ventilated oven at 180° C to 200° C for 15 to 20 minutes. Once baked, leave to cool to room temperature.
    Assembling the apple turnovers: Collect the triangular pieces of dough and apple compote inserts. Place the layers facing outwards, right against the work surface. Place a compote insert in the middle of each triangle of dough: the insert triangle should be in the opposite direction to the pastry triangle, i.e. pointing downwards. Fold the bottom corners of the pastry triangle over the insert, while gently smoothing the edges of the dough to ensure they stick together. For the top section, halfway up, cut it into an arc and remove the tip. Fold this now rounded part over the apple turnover. Smooth the sides of the apple turnover to close the openings and to prevent the compote from leaking during while it bakes.Final proof and baking: Place the turnover in a triangular mold that has been greased beforehand. Final proof: leave the turnovers to rise at room temperature, either covered with a rhodoid sheet or placed in a switched-off oven with a bowl of hot water, for around 2 hours. Once the final proof is overl, bake the apple turnovers in a ventilated oven at 180° C to 200° C for 15 to 20 minutes. Once baked, leave to cool to room temperature.
    voila chef
    Chef's Tips :
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can either use a baking spray or softened butter to grease the molds. It is best to preheat the oven to the desired temperature to achieve an optimal baking environment. Check on the apple turnovers after 15 minutes to make sure they are baked to perfection.
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can either use a baking spray or softened butter to grease the molds. It is best to preheat the oven to the desired temperature to achieve an optimal baking environment. Check on the apple turnovers after 15 minutes to make sure they are baked to perfection.
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    8. Opaline powder 6:15
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    TECHNIQUES TAUGHT:

  • Preparing opaline
  • Making a powder using a blender
  • Ingredients:
    300 g fondant 200 g glucose
    300 g fondant 200 g glucose
    voila chef
    Completion:
    Cooking the opaline: Place the fondant and glucose in a saucepan. Melt and bring to the boil, then cook until lightly caramelized. The result should be an amber or even brown color mixture. Pour onto a silicone baking sheet. Leave to cool completely until hardened. Mixing the opaline: Using a rolling pin, break the opaline into pieces. Place the pieces in a mixer. Blend to a fine powder. Store in an airtight container, keep away from moisture.
    Cooking the opaline: Place the fondant and glucose in a saucepan. Melt and bring to the boil, then cook until lightly caramelized. The result should be an amber or even brown color mixture. Pour onto a silicone baking sheet. Leave to cool completely until hardened. Mixing the opaline: Using a rolling pin, break the opaline into pieces. Place the pieces in a mixer. Blend to a fine powder. Store in an airtight container, keep away from moisture.
    voila chef
    Chef's Tips :
    Opaline powder is used to caramelize pastries, giving them a shiny appearance and a crispier texture. Be careful, broken shards of opaline can be very sharp.
    Opaline powder is used to caramelize pastries, giving them a shiny appearance and a crispier texture. Be careful, broken shards of opaline can be very sharp.
    voila chef
    9. Caramelizing with opaline 3:17
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    TECHNIQUES TAUGHT:

  • Putting a finishing touch on a viennoiserie
  • Caramelizing with opaline
  • Ingredients:
    voila chef
    Completion:
    Collect the apple turnovers and the opaline powder. Coat the sides of the apple turnovers with the opaline powder. Place them on a baking tray, lined with a silicone baking sheet. Using a sieve, sprinkle opaline powder over the top of the apple turnovers. Place in the oven at 180° C for 2 minutes to melt the opaline. Leave to cool to room temperature.
    Collect the apple turnovers and the opaline powder. Coat the sides of the apple turnovers with the opaline powder. Place them on a baking tray, lined with a silicone baking sheet. Using a sieve, sprinkle opaline powder over the top of the apple turnovers. Place in the oven at 180° C for 2 minutes to melt the opaline. Leave to cool to room temperature.
    voila chef
    Chef's Tips :
    If you’re experiencing trouble sifting the opaline powder, you can use a spoon to stir it and force it through the holes.
    If you’re experiencing trouble sifting the opaline powder, you can use a spoon to stir it and force it through the holes.
    voila chef
    10. Final filling of the apple turnovers  3:59
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    TECHNIQUES TAUGHT:

  • Garnishing a pastry
  • Piping without using a tip
  • Using a piping bag to fill the apple turnovers
  • Ingredients:
    voila chef
    Completion:
    Using a pointed tip, pierce the bottom of each apple turnover. Collect the piping bag filled with the apple-pear compote. Fill the turnovers with the apple-pear compote through the small hole that was previously made. You should feel the turnover expand in your hand. Scrape the underside of the turnovers over the rim of a container to remove any excess compote. And VOILA CHEF, enjoy!
    Using a pointed tip, pierce the bottom of each apple turnover. Collect the piping bag filled with the apple-pear compote. Fill the turnovers with the apple-pear compote through the small hole that was previously made. You should feel the turnover expand in your hand. Scrape the underside of the turnovers over the rim of a container to remove any excess compote. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    The apple turnovers are best eaten the same day.
    The apple turnovers are best eaten the same day.
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Apple and pear compote 14:39
    TECHNIQUES TAUGHT:
    Ingredients:

    600 g Queen of the Pippin apples
    600 g Crassane pears
    108 g acacia honey
    2 vanilla pods

    600 g Queen of the Pippin apples
    600 g Crassane pears
    108 g acacia honey
    2 vanilla pods

    voila chef
    Preparation:

    Peel and core the apples and pears.
    Then cut into 3 x 3 cm pieces.
    Place the cut fruit in the saucepan with the acacia honey.
    Split the vanilla pods, scrape out the seeds and add to the fruit.

    Simmer over medium heat for around 2 hours.
    Stir regularly to prevent the compote from sticking to the bottom of the pan.

    Blend with an immersion blender to obtain a smooth texture.
    Prepare a baking sheet lined with sheet of rhodoid paper, and a 1 cm-high pastry frame.
    Pour the compote onto the baking sheet and fill the frame.
    Level out the compote with a spatula to the dimensions of the frame.

    Cover with a sheet of rhodoid paper and set aside in the freezer at -18°C until completely frozen.

    Peel and core the apples and pears.
    Then cut into 3 x 3 cm pieces.
    Place the cut fruit in the saucepan with the acacia honey.
    Split the vanilla pods, scrape out the seeds and add to the fruit.

    Simmer over medium heat for around 2 hours.
    Stir regularly to prevent the compote from sticking to the bottom of the pan.

    Blend with an immersion blender to obtain a smooth texture.
    Prepare a baking sheet lined with sheet of rhodoid paper, and a 1 cm-high pastry frame.
    Pour the compote onto the baking sheet and fill the frame.
    Level out the compote with a spatula to the dimensions of the frame.

    Cover with a sheet of rhodoid paper and set aside in the freezer at -18°C until completely frozen.

    voila chef
    Tips from the Chef:
    The Chef chose Queen of Pippin apples for their acidity and the way they compote. You can use a honey other than acacia honey to give the mixture a stronger honey flavor. Press all the way down the vanilla pods to flatten them slightly and make them easier to cut. You can recycle empty vanilla pods and dry them or put them in sugar to make vanilla sugar. Start blending at low speed to avoid splashing the mixture all over the place. It’s not required to use a pastry frame, you can pour the compote in a flat-bottomed container lined with plastic film.
    The Chef chose Queen of Pippin apples for their acidity and the way they compote. You can use a honey other than acacia honey to give the mixture a stronger honey flavor. Press all the way down the vanilla pods to flatten them slightly and make them easier to cut. You can recycle empty vanilla pods and dry them or put them in sugar to make vanilla sugar. Start blending at low speed to avoid splashing the mixture all over the place. It’s not required to use a pastry frame, you can pour the compote in a flat-bottomed container lined with plastic film.
    voila chef
    2. Compote inserts 4:54
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Collect the frozen compote. Carefully remove the frame. Cut out 5 x 5 cm inserts by marking with a knife the compote rectangle. Cut the inserts diagonally to obtain triangular inserts.
    Set aside in the freezer at -18° C. Collect the compote that was not used for the inserts, put it in a bag and defrost in the refrigerator at +4° C. Using a pastry cutter, lift the inserts from the work surface and set them aside in the freezer at -18° C.
    Collect the frozen compote. Carefully remove the frame. Cut out 5 x 5 cm inserts by marking with a knife the compote rectangle. Cut the inserts diagonally to obtain triangular inserts.
    Set aside in the freezer at -18° C. Collect the compote that was not used for the inserts, put it in a bag and defrost in the refrigerator at +4° C. Using a pastry cutter, lift the inserts from the work surface and set them aside in the freezer at -18° C.
    voila chef
    Tips from the Chef:
    In order to neatly cut the inserts,the compote must be perfectly frozen. The compote is not added all at once (first, the insert, then more compote is piped into the apple turnover), as the insert will create an air cavity while the apple turnover is baked, which will need to be filled with the help of a piping bag at the end of the recipe. Frozen, the compote can be kept for several weeks. To defrost the compote, simply refrigerate overnight at +4° C.
    In order to neatly cut the inserts,the compote must be perfectly frozen. The compote is not added all at once (first, the insert, then more compote is piped into the apple turnover), as the insert will create an air cavity while the apple turnover is baked, which will need to be filled with the help of a piping bag at the end of the recipe. Frozen, the compote can be kept for several weeks. To defrost the compote, simply refrigerate overnight at +4° C.
    voila chef
    3. Kneading the croissant dough & Final proof5:24
    TECHNIQUES TAUGHT:
    Ingredients:
    800 g T45 oatmeal flour 16 g salt 50 g sugar 40 g yeast 26 g acacia honey 125 g butter 50 g rapadura sugar 400 g milk
    800 g T45 oatmeal flour 16 g salt 50 g sugar 40 g yeast 26 g acacia honey 125 g butter 50 g rapadura sugar 400 g milk
    voila chef
    Preparation:
    Place the milk and rapadura in the bowl of a mixer fitted with the hook attachment. Stir lightly to dissolve the rapadura sugar. Add the flour, the salt, the sugar and the acacia honey. Add the yeast, but make sure it does not come into contact with the salt, sugar or honey. Add the butter. Knead for 10 minutes at first speed. Then knead for 10 minutes at second speed. Remove the dough from the mixing bowl and place it on the work surface. Using your fingers, check that the glutinous network has formed: the pastry should be elastic and it should not break. Roll it out roughly into a rectangle, but don't add strength to the dough, then wrap it in a rhodoid sheet. Set aside in the freezer for 20 minutes at -18° C and then, refrigerate for 1 hour at +4° C.
    Place the milk and rapadura in the bowl of a mixer fitted with the hook attachment. Stir lightly to dissolve the rapadura sugar. Add the flour, the salt, the sugar and the acacia honey. Add the yeast, but make sure it does not come into contact with the salt, sugar or honey. Add the butter. Knead for 10 minutes at first speed. Then knead for 10 minutes at second speed. Remove the dough from the mixing bowl and place it on the work surface. Using your fingers, check that the glutinous network has formed: the pastry should be elastic and it should not break. Roll it out roughly into a rectangle, but don't add strength to the dough, then wrap it in a rhodoid sheet. Set aside in the freezer for 20 minutes at -18° C and then, refrigerate for 1 hour at +4° C.
    voila chef
    Tips from the Chef:
    Adjust the quantities to the mixer capacity: if the quantities prepared are too small for the size of the mixer, kneading will not be optimal. It's best to use whole milk. The Chef uses rapadura capitalize on its liquorice flavor and to give the pastry a more amber colour. The Chef uses acacia honey, which has a light, subtle flavor that goes well with the liquorice taste of the rapadura, but you can also choose another stronger tasting honey. Rolling out the dough flat, with an even thickness, ensures the cold penetrates evenly into the dough. We're using croissant dough here, which means leavened puff pastry; apple turnovers are usually made with puff pastry.
    Adjust the quantities to the mixer capacity: if the quantities prepared are too small for the size of the mixer, kneading will not be optimal. It's best to use whole milk. The Chef uses rapadura capitalize on its liquorice flavor and to give the pastry a more amber colour. The Chef uses acacia honey, which has a light, subtle flavor that goes well with the liquorice taste of the rapadura, but you can also choose another stronger tasting honey. Rolling out the dough flat, with an even thickness, ensures the cold penetrates evenly into the dough. We're using croissant dough here, which means leavened puff pastry; apple turnovers are usually made with puff pastry.
    voila chef
    4. Layering: 2 double folds 18:03
    TECHNIQUES TAUGHT:
    Ingredients:
    500 g tourage butter
    500 g tourage butter
    voila chef
    Preparation:
    Rolling out the dough: Collect the croissant dough. Dust the work surface and the dough with flour. Roll out the dough into a rectangular shape about 25 cm wide and 1 cm thick. Encasing the tourage butter: Collect the tourage butter. Start by wrapping the butter in a rhodoid sheet and press down on it with a rolling pin to flatten it. Turn the butter over and repeat this step..
    Fold the rhodoid sheet so that it is 25 cm wide, like the croissant dough, and measures half the length of the dough. Roll out the butter inside the rhodoid sheet until it is the right size. Open the rhodoid sheet, place it over the bottom part of the croissant dough, then remove the rhodoid sheet by rubbing it lightly with the palm of your hand. Using a knife, cut out the second half of the dough and place it on top of the tourage butter. First double fold: dust the top of the dough with flour. Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough into a rectangle about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm between them). Close the dough on itself.
    Set aside and refrigerate for 15 minutes at+4° C. Second double fold: Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough, following the direction of the "pages", based on the first double fold. Roll out into a rectangle 25 cm wide and about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm) between them). Close the dough on itself. Set aside in the freezer at -18° C for 45 minutes. Final rolling out phase: Dust the work surface and the dough with flour. Roll out the pastry vertically, following the direction of the "pages". The dough should measure about 25 cm by 30 cm, and 2 cm thick.
    Keep refrigerated at +4° C. (In the video, the Chef carries out this step with a dough twice the size as the one seen before)
    Rolling out the dough: Collect the croissant dough. Dust the work surface and the dough with flour. Roll out the dough into a rectangular shape about 25 cm wide and 1 cm thick. Encasing the tourage butter: Collect the tourage butter. Start by wrapping the butter in a rhodoid sheet and press down on it with a rolling pin to flatten it. Turn the butter over and repeat this step..
    Fold the rhodoid sheet so that it is 25 cm wide, like the croissant dough, and measures half the length of the dough. Roll out the butter inside the rhodoid sheet until it is the right size. Open the rhodoid sheet, place it over the bottom part of the croissant dough, then remove the rhodoid sheet by rubbing it lightly with the palm of your hand. Using a knife, cut out the second half of the dough and place it on top of the tourage butter. First double fold: dust the top of the dough with flour. Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough into a rectangle about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm between them). Close the dough on itself.
    Set aside and refrigerate for 15 minutes at+4° C. Second double fold: Press down on both sides of the dough with a rolling pin to flatten it. Roll out the dough, following the direction of the "pages", based on the first double fold. Roll out into a rectangle 25 cm wide and about 1 cm thick. Trim the ends of the dough to obtain a neat rectangle. Fold the two ends of the dough over like a book, in the middle, without them touching (leave about 1 cm) between them). Close the dough on itself. Set aside in the freezer at -18° C for 45 minutes. Final rolling out phase: Dust the work surface and the dough with flour. Roll out the pastry vertically, following the direction of the "pages". The dough should measure about 25 cm by 30 cm, and 2 cm thick.
    Keep refrigerated at +4° C. (In the video, the Chef carries out this step with a dough twice the size as the one seen before)
    voila chef
    Tips from the Chef:
    You can take the butter out 10 minutes before the layering process to ensure it can be rolled out more easily. If the dough feels sticky, don’t hesitate to dust it with a little flour. If the dough is too elastic, wrap it in a rhodoid sheet, then refrigerate it at +4° C for about 10 minutes to allow it to firm up. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavour and keeps for longer. You can use a rolling pin to roll out the dough effortlessly. When rolling out the dough, make sure to turn it over regularly, as it is easier to roll out towards the front than towards the back: it ensures the dough is rolled out more evenly. Once you’re done rolling out the dough, if it is still cold enough, you can cut out the apple turnovers straight away.
    You can take the butter out 10 minutes before the layering process to ensure it can be rolled out more easily. If the dough feels sticky, don’t hesitate to dust it with a little flour. If the dough is too elastic, wrap it in a rhodoid sheet, then refrigerate it at +4° C for about 10 minutes to allow it to firm up. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavour and keeps for longer. You can use a rolling pin to roll out the dough effortlessly. When rolling out the dough, make sure to turn it over regularly, as it is easier to roll out towards the front than towards the back: it ensures the dough is rolled out more evenly. Once you’re done rolling out the dough, if it is still cold enough, you can cut out the apple turnovers straight away.
    voila chef
    5. Assembling the visible layers and rolling out the dough 14:49
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Cutting out the strips: Collect the 25 x 30 cm piece of dough. Remove a quarter of the 25 cm width and cut a strip measuring about 6-7 cm by 30 cm and refrigerate at +4° C. Using the remaining portion of the dough, make marks with a cutter every 2 cm. Follow the marks and cut 2 cm strips across the width of the dough. You'll need 7 strips that are 2 cm wide and 30 cm long for the apple turnovers. Collect the piece of dough that had been set aside and refrigerated. Roll out to a thickness of around 2 mm. Cut a piece of approximately 14 x 30 cm: this piece of dough will be used to hold the strips that were made earlier. Set aside with the strips and the rolled out dough in the fridge at +4° C for 15 minutes. Assembling the visible layers. Remove the rolled out dough and the strips of dough. Flour the work surface and the strips of dough. Place the rectangular piece of dough on the work surface. Lay the strips edge to edge along this rectangle, facing upwards. The strips must stick properly. Assemble the edges of the dough to the strips by folding them over and pressing lightly to make them stick together. Rolling out the dough: Lightly flour the tops of the strips of dough.
    Roll out evenly in the directions of the layers (vertical layers). Refrigerate at +4° Cf or 10 minutes. Collect the dough and roll it out again, this time to a thickness of 2 to 3 mm. Refrigerate at +4° C for 10 minutes.
    Cutting out the strips: Collect the 25 x 30 cm piece of dough. Remove a quarter of the 25 cm width and cut a strip measuring about 6-7 cm by 30 cm and refrigerate at +4° C. Using the remaining portion of the dough, make marks with a cutter every 2 cm. Follow the marks and cut 2 cm strips across the width of the dough. You'll need 7 strips that are 2 cm wide and 30 cm long for the apple turnovers. Collect the piece of dough that had been set aside and refrigerated. Roll out to a thickness of around 2 mm. Cut a piece of approximately 14 x 30 cm: this piece of dough will be used to hold the strips that were made earlier. Set aside with the strips and the rolled out dough in the fridge at +4° C for 15 minutes. Assembling the visible layers. Remove the rolled out dough and the strips of dough. Flour the work surface and the strips of dough. Place the rectangular piece of dough on the work surface. Lay the strips edge to edge along this rectangle, facing upwards. The strips must stick properly. Assemble the edges of the dough to the strips by folding them over and pressing lightly to make them stick together. Rolling out the dough: Lightly flour the tops of the strips of dough.
    Roll out evenly in the directions of the layers (vertical layers). Refrigerate at +4° Cf or 10 minutes. Collect the dough and roll it out again, this time to a thickness of 2 to 3 mm. Refrigerate at +4° C for 10 minutes.
    voila chef
    Tips from the Chef:
    You can use a cutter or a very sharp knife. This dough can be kept in the freezer at -18° C. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can add between 10% and 20% fermented dough to a fresh dough. You can add a little egg white to help the strips stick together. If the dough gets sticky, don't hesitate to dust it with a little flour: the dough should move freely on the work surface. You can use a rolling pin to roll out the dough effortlessly.To roll out the dough and get optimal results, it should be very cold: don't hesitate to refrigerate the dough again to +4° C to continue later. You can fold the dough to make it fit if you don't have enough space in your refrigerator.
    You can use a cutter or a very sharp knife. This dough can be kept in the freezer at -18° C. Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can add between 10% and 20% fermented dough to a fresh dough. You can add a little egg white to help the strips stick together. If the dough gets sticky, don't hesitate to dust it with a little flour: the dough should move freely on the work surface. You can use a rolling pin to roll out the dough effortlessly.To roll out the dough and get optimal results, it should be very cold: don't hesitate to refrigerate the dough again to +4° C to continue later. You can fold the dough to make it fit if you don't have enough space in your refrigerator.
    voila chef
    6. Cutting triangles of leavened puff pastry 3:25
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Collect the dough. Roll it out again if necessary and position it lengthwise. Trim the top part and the tips of the dough. Using a cutter, make a first mark on the top edge of the dough, 7.5 cm from the left, then make marks every 15 cm. Using a cutter, 15 cm below, mark the dough in the same fashion every 15 cm, without the initial 7.5 cm offset mark. Consequently, the top and bottom marks represent the corners of the dough triangles. Using these marks, with the help of a ruler and a cutter, cut the dough into triangles. Refrigerate at +4° C for 10 minutes.
    Collect the dough. Roll it out again if necessary and position it lengthwise. Trim the top part and the tips of the dough. Using a cutter, make a first mark on the top edge of the dough, 7.5 cm from the left, then make marks every 15 cm. Using a cutter, 15 cm below, mark the dough in the same fashion every 15 cm, without the initial 7.5 cm offset mark. Consequently, the top and bottom marks represent the corners of the dough triangles. Using these marks, with the help of a ruler and a cutter, cut the dough into triangles. Refrigerate at +4° C for 10 minutes.
    voila chef
    Tips from the Chef:
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process.
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process.
    voila chef
    7. Apple turnovers assembly, final proof and baking 2:21
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Assembling the apple turnovers: Collect the triangular pieces of dough and apple compote inserts. Place the layers facing outwards, right against the work surface. Place a compote insert in the middle of each triangle of dough: the insert triangle should be in the opposite direction to the pastry triangle, i.e. pointing downwards. Fold the bottom corners of the pastry triangle over the insert, while gently smoothing the edges of the dough to ensure they stick together. For the top section, halfway up, cut it into an arc and remove the tip. Fold this now rounded part over the apple turnover. Smooth the sides of the apple turnover to close the openings and to prevent the compote from leaking during while it bakes.Final proof and baking: Place the turnover in a triangular mold that has been greased beforehand. Final proof: leave the turnovers to rise at room temperature, either covered with a rhodoid sheet or placed in a switched-off oven with a bowl of hot water, for around 2 hours. Once the final proof is overl, bake the apple turnovers in a ventilated oven at 180° C to 200° C for 15 to 20 minutes. Once baked, leave to cool to room temperature.
    Assembling the apple turnovers: Collect the triangular pieces of dough and apple compote inserts. Place the layers facing outwards, right against the work surface. Place a compote insert in the middle of each triangle of dough: the insert triangle should be in the opposite direction to the pastry triangle, i.e. pointing downwards. Fold the bottom corners of the pastry triangle over the insert, while gently smoothing the edges of the dough to ensure they stick together. For the top section, halfway up, cut it into an arc and remove the tip. Fold this now rounded part over the apple turnover. Smooth the sides of the apple turnover to close the openings and to prevent the compote from leaking during while it bakes.Final proof and baking: Place the turnover in a triangular mold that has been greased beforehand. Final proof: leave the turnovers to rise at room temperature, either covered with a rhodoid sheet or placed in a switched-off oven with a bowl of hot water, for around 2 hours. Once the final proof is overl, bake the apple turnovers in a ventilated oven at 180° C to 200° C for 15 to 20 minutes. Once baked, leave to cool to room temperature.
    voila chef
    Tips from the Chef:
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can either use a baking spray or softened butter to grease the molds. It is best to preheat the oven to the desired temperature to achieve an optimal baking environment. Check on the apple turnovers after 15 minutes to make sure they are baked to perfection.
    Keep the scraps of dough and recycle them as fermented dough in other recipes. Fermented dough adds flavor and enhances the preservation process. You can either use a baking spray or softened butter to grease the molds. It is best to preheat the oven to the desired temperature to achieve an optimal baking environment. Check on the apple turnovers after 15 minutes to make sure they are baked to perfection.
    voila chef
    8. Opaline powder 6:15
    TECHNIQUES TAUGHT:
    Ingredients:
    300 g fondant 200 g glucose
    300 g fondant 200 g glucose
    voila chef
    Preparation:
    Cooking the opaline: Place the fondant and glucose in a saucepan. Melt and bring to the boil, then cook until lightly caramelized. The result should be an amber or even brown color mixture. Pour onto a silicone baking sheet. Leave to cool completely until hardened. Mixing the opaline: Using a rolling pin, break the opaline into pieces. Place the pieces in a mixer. Blend to a fine powder. Store in an airtight container, keep away from moisture.
    Cooking the opaline: Place the fondant and glucose in a saucepan. Melt and bring to the boil, then cook until lightly caramelized. The result should be an amber or even brown color mixture. Pour onto a silicone baking sheet. Leave to cool completely until hardened. Mixing the opaline: Using a rolling pin, break the opaline into pieces. Place the pieces in a mixer. Blend to a fine powder. Store in an airtight container, keep away from moisture.
    voila chef
    Tips from the Chef:
    Opaline powder is used to caramelize pastries, giving them a shiny appearance and a crispier texture. Be careful, broken shards of opaline can be very sharp.
    Opaline powder is used to caramelize pastries, giving them a shiny appearance and a crispier texture. Be careful, broken shards of opaline can be very sharp.
    voila chef
    9. Caramelizing with opaline 3:17
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Collect the apple turnovers and the opaline powder. Coat the sides of the apple turnovers with the opaline powder. Place them on a baking tray, lined with a silicone baking sheet. Using a sieve, sprinkle opaline powder over the top of the apple turnovers. Place in the oven at 180° C for 2 minutes to melt the opaline. Leave to cool to room temperature.
    Collect the apple turnovers and the opaline powder. Coat the sides of the apple turnovers with the opaline powder. Place them on a baking tray, lined with a silicone baking sheet. Using a sieve, sprinkle opaline powder over the top of the apple turnovers. Place in the oven at 180° C for 2 minutes to melt the opaline. Leave to cool to room temperature.
    voila chef
    Tips from the Chef:
    If you’re experiencing trouble sifting the opaline powder, you can use a spoon to stir it and force it through the holes.
    If you’re experiencing trouble sifting the opaline powder, you can use a spoon to stir it and force it through the holes.
    voila chef
    10. Final filling of the apple turnovers  3:59
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Using a pointed tip, pierce the bottom of each apple turnover. Collect the piping bag filled with the apple-pear compote. Fill the turnovers with the apple-pear compote through the small hole that was previously made. You should feel the turnover expand in your hand. Scrape the underside of the turnovers over the rim of a container to remove any excess compote. And VOILA CHEF, enjoy!
    Using a pointed tip, pierce the bottom of each apple turnover. Collect the piping bag filled with the apple-pear compote. Fill the turnovers with the apple-pear compote through the small hole that was previously made. You should feel the turnover expand in your hand. Scrape the underside of the turnovers over the rim of a container to remove any excess compote. And VOILA CHEF, enjoy!
    voila chef
    Tips from the Chef:
    The apple turnovers are best eaten the same day.
    The apple turnovers are best eaten the same day.
    voila chef
    And VOILA CHEF, it's your turn now!
    technical terms explained
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