Baker-Pastry chef

The squirrel, a sumptuous marriage of apples and hazelnuts

The squirrel, a sumptuous marriage of apples and hazelnuts

Ingredients

940 g croissant dough
250 g Liquid Clarified Butter 99,9 % fat
Production
  • 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.

Garnish

Batch of apple-hazelnut garnish
egg wash
5 g 30° Baumé syrup

Apple-hazelnut garnish

130 g Hazelnuts
75 g sugar
75 g butter
550 g Granny Smith apples

Corman's products of the recipe

Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

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