Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This little flaky butter pastry, Chausson aux Pommes, is named for its shape. It is a favourite with children at goûter, the four o’clock snack that is traditional in France. Serve it warm.


  • 250 g cold butter
  • 250 g flour, plus extra for dusting
  • 75


Take 200g of the butter, hard from the fridge, and cut it into very small pieces. Place the pieces on a tray and leave to soften for 20 minutes.

Put the flour in a bowl, add a few pieces of butter and toss them in the flour using a round bladed knife. Continue adding butter until all of it is well coated in flour, so that no pieces get the chance to clump together. Add the cold water an