- Roll out 940 g of croissant dough, mixed with 250 g Laiterie Corman Butter for Puff Pastry, to a thickness of 3.5 mm.
- Toast and chop the hazelnuts, cook the sugar and butter to a caramel colour, add the apples cut into cubes and cook for about 5 min. Cool and add the crushed hazelnuts just before garnishing the pastries so that they do not go soft.
- Cut out 9 X 9 cm squares, place on baking sheets, egg wash the edges and garnish the centre using a Ø 60 mm cutter. Roll out the remaining dough to 3 mm and cut with a grill cutter, place in the freezer to harden for 10 min then cut out Ø 100 mm discs, stick these discs on the apples.
- Prove for one hour 30 mins at 25°C.
- Egg wash and cook at 220°C in a deck oven, or 170°C in a convection oven, for about 15 minutes.
- Brush with syrup as soon as they come out of the oven. When cool, sprinkle one side with snow decoration.
Guaranted success for the chef
