Baker-Pastry chef

The squirrel, a sumptuous marriage of apples and hazelnuts

The squirrel, a sumptuous marriage of apples and hazelnuts


480 g water at 20 °C
40 g yeast
480 g T55 flour
1520 g Gruau flour (high gluten flour)
40 g salt
240 g sugar (1)
40 g trimoline
400 g Dairy Butter 82 % fat - Block
  • Whisk together the water and yeast, then add the flour (poolish).
  • Cover with cling film and leave to ferment at room temperature for about 1 hour (the mixture should double in volume).
  • Once the poolish has doubled in volume, knead on the lowest speed in a mixer together with all the ingredients. Knead on the second lowest speed setting for 8 to 10 minutes (the dough should be smooth).
  • Keep the dough at a temperature of 24 °C. Form the dough into a ball, then place on a baking sheet and cover with cling film. Leave to rest at 2 °C overnight


520 g hazelnuts
300 g sugar
300 g Dairy Butter 82 % fat - Block
2200 g Granny Smith apples
  • Toast and chop the hazelnuts, heat the sugar and butter to a caramel colour, then add the diced apples and cook for about 5 minutes. 
  • Leave to cool and add the chopped hazelnuts, just before you fill the pastries, to keep them from going soft.


3.76 kg croissant dough
1 kg Dairy Butter 82 % fat - Sheet
3320 g garniture pomme noisette
  egg wash
  sirup at 30°B
  snow sugar
  • Roll out the dough and place 1 kg of the butter sheet on it. Give a double turn, and then a single turn. Leave to rest in the refrigerator for 30 minutes
  • . Roll out the dough to 3.5 mm thick. Cut out 9 cm x 9 cm squares, place on baking sheets, brush egg wash on the edges and press a Ø60 mm cutter into the centre. Roll out the remaining dough to a thickness of 3 mm, and cut out using a lattice pastry cutter.
  • Place in the freezer for 10 minutes to harden, then cut out Ø100 mm circles and lay over the apples. Proof at 30 °C for 1.5 hours.
  • Brush with the egg wash and bake at 220 °C in a conventional oven or 170 °C in a fan oven for about 15 minutes.
  • Drizzle with syrup straight out of the oven. Once cooled, sprinkle confectioner's sugar over one side. 

Corman's products of the recipe

Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

Find out more
Dairy Butter 82 % fat - Sheet

Dairy Butter 82 % fat - Sheet

The easiest traditional butter to use

Find out more