Apple Raspberry with Crème Pâtissière

Pastry made by Jimmy Griffin Master Baker

These lovely pastries are cut from pastry sheeted to 5mm thick using a ‘Matfer’ brand oval-shaped-cutter. (The oval cutter measurements I use are 12.5cm long x 9cm wide.)

The pastries are proofed without any toppings to full volume. Flat cut pastries like this take less time to proof as there is only one layer of pastry, which is not coiled like a croissant and as a result, the core temperature rises quickly. They generally take 60−90 minutes to proof. 

Before baking, I add raspberry jam under the apple. After baking, I let cool and glaze with apricot jam – then dust one side with raspberry powder, and the other with icing sugar.

The full recipe and more details are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.