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
  • Making puff pastry with visible layers
  • Preparing a powder using a blender
  • Preparing an opaline
  • Putting a finishing touch on a viennoiserie
  • Making a fruit compote
  • Giving a double fold
  • Making an insert
  • Final proof & dough rising
  • Assembling a Viennese pastry
  • Piping without using a tip
  • Kneading croissant dough with a mixer
  • Assembling apple turnovers
  • Shape a dough prior to the layering process
  • Placing an insert inside a mold
  • Shaping butter prior to the layering process
  • Placing an insert inside a dough
  • Mixing with a hand blender
  • Garnishing a viennoiserie
  • Filling apple turnovers using a piping bag
  • Flour a work surface
  • Shaping Viennese pastries
  • Peeling a fruit
  • Encasing butter into a dough
  • Cutting out a layered yeast-leavened dough
  • Baking a Viennese pastry
  • Baking a viennoiserie in a mold
  • Chopping a fruit
  • Caramelizing with opaline
  • Flavoring a compote
  • Rolling out a leavened puff pastry

Check out the first segment of this course for free

Étape 1 : apple and pear compote

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

Étape 2 : Compote inserts

Étape 3 : Kneading and proofing the croissant dough

Étape 4 : Layering: 2 double folds

Étape 5 : Assembling the visible layers-and rolling out the dough

Étape 6 : Cutting triangles-of leavened puff pastry dough

Étape 7 : Assembling the apple turnovers, -final proof and baking

Step 8: Opaline powder

Étape 9 : Caramelizing with opaline

Étape 10 : Final filling of the apple turnovers

Guillaume CabrolGuillaume Cabrol

Guillaume Cabrol

Head Baker et Four Seasons, George V, Paris
Guillaume Cabrol is the Head Baker at the Four Seasons George V Palace in Paris.

Guillaume Cabrol began his career in pastry-making, before branching out into bakery, curious to discover the secrets of leavened dough. It was a true revelation for him and he set out to make it his life's work.

He began his career as Chef de Partie at the Hôtel Plaza Athénée, the prestigious Parisian luxury hotel run by Alain Ducasse, where he was in charge of creating all the breads for the establishment's gourmet restaurant. In 2015, he was promoted to Head Baker. A few years later, Guillaume Cabrol moved on to another Parisian palace: the Four Seasons George V, where he also serves as Head Baker.

Guillaume Cabrol's job duties go far beyond creating new products: he is there to support and guide his teams, pass on his passion, share his know-how and teach new generations excellency in the art of baking. For him, his work is above all about transmitting emotions and childhood memories...

For VoilaChef, Guillaume Cabrol presents his vision of bakery: a gourmet, regressive adventure, full of childhood memories: sweet fougasses with orange blossom, a puff Viennese marzipan King cake and his famous signature apple turnovers.

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4.6/5
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5 stars Trustpilot VoilaChef
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
4 stars Trustpilot
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January
2024
5 stars Trustpilot VoilaChef

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I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!

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9
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May
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3
February
2024
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