Thank you Jamie for yet another charming post. I hadn’t realised how little I knew about Chaussons, but not anymore. I’ll be making these soon. You do your readers a generous service Jamie, filling our minds with just enough historical context of a dish to make use want to cook your recipe, to be at least a little bit French for an hour or two.
Thank you so very much, Lisa! I love learning the history beyond every dish and pastry and am thrilled when my readers as as interested as I am. I find the stories not only fun, funny, and fascinating, but they do enhance the food itself!
I'm not a foodie, but I love to eat good food. It's a pleasure to read these histories because I love to read. After reading your pastry post, I've developed a craving. It's time to take a leisurely walk up to our neighborhood bakery to meet and then eat that apple for the day!
Wow, these look delicious. My apple pie loving husband would love them, so I hope to try my hand at them soon.
Thank you, Katie! Please come back and let us know how they turn out! And how your husband liked them!
My wife used to make the Normandy type, with thin apple slices. I think these are best. RIP Elodie, and thx
Lovely memory... thank you.
Thank you Jamie for yet another charming post. I hadn’t realised how little I knew about Chaussons, but not anymore. I’ll be making these soon. You do your readers a generous service Jamie, filling our minds with just enough historical context of a dish to make use want to cook your recipe, to be at least a little bit French for an hour or two.
Thank you so very much, Lisa! I love learning the history beyond every dish and pastry and am thrilled when my readers as as interested as I am. I find the stories not only fun, funny, and fascinating, but they do enhance the food itself!
That’s certainly true, I’ll always think of the barrow of apples feeding the people.
I've never been a fan of chaussons aux pommes. Do I have to say I'm sorry? But give me a great tarte tatin and I melt...
lol no, not everyone can like everything! And I do have to try my hand at a tarte tatin!
Such a beautiful article ! for having eaten so many chaussons in my french life - now i feel enlightened!
Thank you! I particularly found the history of the chausson fascinating!
Applesauce eaten straight from the pan is both the best thing AND best recipe direction ever!
I always put that into my chocolate buttercream frosting recipe instructions because it is exactly what I do hahahaha
You know your readership!
gorgeous Jamie!!!!! I love these!!
Thank you, Kathy! You HAVE to make them!!!
I'm not a foodie, but I love to eat good food. It's a pleasure to read these histories because I love to read. After reading your pastry post, I've developed a craving. It's time to take a leisurely walk up to our neighborhood bakery to meet and then eat that apple for the day!
Susan, I’m always so so happy to know there are people who live the stories behind the food as interesting and fun as I do!
These look amazing!
Apple pastries are some of my favorite pastries.
Thank you! And once you have the puff pastry, they’re pretty easy to make !
What an incredibly delicious article. I love the history of it all.
Excellent, Jamie! ❤️
Thank you, my darling! I’d love to see you make one of my recipes one day!
I have some puff pastry thawing - perfect timing with this post. I am going to make these today! Gorgeous recipe and wonderfully written piece.
Oh, Sheryl! Thank you so much! Please please please let me see a photo of how yours turn out and let me know how you like them! I'm so excited!