Signature apple turnover

Signature apple turnover

Guillaume Cabrol
Difficulty level icon
Expert
Completion 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
Total completion time
Completion time
1h40
Cooking time
20 minutes
Rest period
3h05
Techniques taught
  • Using a piping bag to fill the apple turnovers
  • Assembling apple turnovers
  • Caramelizing with opaline
  • Making puff pastry with visible layers
  • Preparing opaline
  • Garnishing a pastry
  • Baking a pastry in the oven
  • Flavoring a compote
  • Piping without using a tip
  • Kneading a croissant dough with a mixer
  • Giving a double fold
  • Chopping a fruit
  • Rolling out a leavened puff pastry
  • Cutting out a layered yeast-leavened dough
  • Shaping a dough piece before the tourage phase
  • Preparing the tourage butter
  • Encasing butter into the dough
  • Assembly: how to add an insert
  • Putting a finishing touch on a viennoiserie
  • Baking a viennoiserie in a mold
  • Assembling a viennoiserie
  • Shaping a viennoiserie
  • Adding an insert to a dough
  • Final Proof & Dough rising
  • Peeling a fruit
  • Making a powder using a blender
  • Mixing with a hand-held blender
  • Dusting a work surface
  • Making an insert
  • Making a fruit compote

Check out the first segment of this course for free

Step 1: Apple and pear compote

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

Step 2: Compote inserts

Step 3: Kneading and punching the croissant dough

Stage 4: Turning: 2 double turns

Step 5: Mounting the visible sheets and lowering

Step 6: Cutting out the puff pastry triangles

Step 7: Assembling the apple turnovers, priming and baking

Step 8: Opaline powder

Step 9: Caramelization with opaline

Step 10: Final lining of booties

Guillaume CabrolGuillaume Cabrol

Guillaume Cabrol

Head Baker,  Four Seasons George V
Guillaume Cabrol began his culinary adventure by immersing himself in the world of pastry-making, before being seduced by the mysteries of leavened dough. From the Plaza Athénée to the shadow of Alain Ducasse, he became head baker in 2015, kneading the soul of the gourmet restaurant. Then, thirsting for discovery, he joined the Four Seasons George V, adding his creative touch to the bakery selection. Aside from creating a carousel of sweet treats, Guillaume shares his passion by guiding his teams, transforming bakery into a sensory adventure, full of childhood memories. Orange blossom-flavored fougasses and his famous apple turnovers are among some of his signature gustatory gems.

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