Blackberry & Brown Butter Almond Chausson aux Mûres
When late-summer blackberries hit the farmers market, I want them encased in butter, not sitting in a bowl. Inspired by classic Parisian patisseries but built for real schedules, this Blackberry & Brown Butter Almond Chausson aux Mûres is my ultimate weekend-in-disguise bake. Years ago in my tiny Bay Area kitchen, I got tired of laminating pastry for hours just to feed friends. So, I engineered a rough-puff method that delivers that lacy, shatteringly crisp crumb without the fuss. Butter is not a garnish here; we brown it for the almond frangipane, adding a nutty depth that balances the tart, jammy fruit. Why it works: cold butter chunks trapped in the dough melt during the bake, creating steam and those gorgeous flaky layers. Weave in wild blueberries or raspberries if blackberries aren't around. Let time do the work, and never skip the egg wash for that deep mahogany shine. Cami's shortcut note: store-bought puff pastry works in a pinch, but my quick rough-puff takes ten minutes and tastes infinitely better. Don't skip the fridge resting time.
Featured Recipe
Blackberry & Brown Butter Almond Chausson aux Mûres
Golden, shatteringly crisp rough-puff pastry turnovers stuffed with jammy late-summer blackberries and a rich brown-butter almond cream. Made with an effortless rough-puff technique, these chaussons give you café-level lacy layers without suffering for Sunday brunch.
Save a copy to your collection for editing
Timeline
Ingredients
- 250 g All-purpose flour(plus extra for dusting)
- 200 g Cultured unsalted butter(cold, cut into 1/2-inch cubes)
- 5 g Fine sea salt
- 120 ml Ice water(cold)
- 300 g Fresh blackberries(washed and patted dry)
- 65 g Granulated sugar
- 1 tsp Lemon zest(finely grated)
- 15 g Cornstarch
- 30 g Unsalted butter(for brown butter almond cream)
- 40 g Almond flour
- 1 large Egg yolk
- 1 tsp Vanilla bean paste
- 1 large Egg(beaten for egg wash)
- 1 tbsp Water(for egg wash)
- 2 tbsp Demerara sugar(for topping crunch)
- 6 tablespoons almond cream(Mentioned in step 8, likely a combination of the almond flour, egg yolk, and vanilla bean paste from step 5.)
- 1 large egg egg wash(Mentioned in steps 8 and 9, prepared using the egg and water from the ingredient list.)
Instructions
- 1
In a large bowl, combine 250 g All-purpose flour and 5 g Fine sea salt. Add 200 g Cultured unsalted butter cubes. Using your thumb and fingers, press each cube into a flattened shingle—do not rub into tiny crumbs. Pour in 120 ml Ice water and toss with a fork until a shaggy dough forms.
10 min
Tip: Keeping the butter in distinct flattened shingles creates lacy, airy puff layers without traditional block lamination.
- 2
Turn dough onto a lightly floured board and press into a rough rectangle. Roll into a 10x15-inch rectangle, then fold like a business letter (bottom third up, top third down). Turn 90 degrees, roll out, and fold again. Wrap tightly in plastic wrap.
5 min
Tip: This quick double fold gives you 90% of classic puff pastry layers in a fraction of the time.
- 3
Transfer wrapped pastry to the refrigerator to chill for 30 minutes.
30 min
Tip: Let time do the work—chilling solidifies the butter so it steams and puffs rather than leaks.
- 4
In a small saucepan over medium heat, combine 300 g Fresh blackberries, 65 g Granulated sugar, 1 tsp Lemon zest, and 15 g Cornstarch. Cook, stirring gently, until the berries release their juices and thicken into a jammy compote, about 5 to 6 minutes. Remove from heat to cool.
10 min
Tip: A tight, reduced berry compote prevents excess moisture from ruining your crisp bottom crust.
- 5
Melt 30 g Unsalted butter in a small skillet over medium heat until foamy and dark golden with a nutty aroma, about 3 minutes. Cool slightly, then whisk in 40 g Almond flour, 1 large Egg yolk, and 1 tsp Vanilla bean paste until smooth.
10 min
Tip: Butter is not a garnish—browning it adds deep caramel notes that balance the tart blackberries.
- 6
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
5 min
Tip: A hot oven generates instant steam, expanding the cold butter layers rapidly.
- 7
On a lightly floured surface, roll chilled rough-puff dough into a 12x18-inch rectangle roughly 1/8-inch thick. Trim ragged edges clean and slice into 6 equal 6x6-inch squares.
10 min
Tip: Slice straight down with a sharp chef's knife so you don't pinch the laminated edges together.
- 8
Spoon 1 tablespoon almond cream onto the center of each pastry square and top with 2 tablespoons cooled blackberry compote. Lightly brush pastry edges with 1 large Egg whisked with 1 tbsp Water. Fold diagonally into triangles, press edges gently, and crimp with a fork.
10 min
Tip: Do not overfill; tight seals keep filling in and prevent soggy spots.
- 9
Place chaussons on the lined baking sheet. Brush tops with remaining egg wash. Score 3 small diagonal vents across the top with a sharp knife, then sprinkle with 2 tbsp Demerara sugar.
5 min
Tip: Steam vents keep pastry flat and crisp while letting excess moisture escape.
- 10
Bake at 400°F (205°C) for 22 to 25 minutes until deeply golden, puffed, and crisp around the edges. Transfer to a wire rack to cool slightly before serving.
25 min
Tip: Aim for a deep bronzed color—pale pastry is tight like a bad alibi.
Chef's Notes
Cami’s shortcut note: Rough puff pastry is your ultimate shortcut to café-level bakes. Shingling cold cultured butter instead of working a full butter block produces shatteringly crisp, lacy layers with minimal fuss. Don’t skip this: Chill the dough thoroughly before assembly and baking. If the butter warms up, it will leak onto the tray instead of creating steam for maximum rise.
Camille Roux
Café-level bakes, weeknight methods, zero compromise.
Camille “Cami” Roux was born in Paris with flour in her hair and a healthy skepticism of culinary dogma. She grew up around neighborhood boulangeries that treated crust and crumb like religion—but what stuck with her wasn’t rigid tradition. It was the quiet precision: good butter that actually tastes like milk, patient fermentation that builds flavor for free, and desserts that know when to stop before they get cloying. After moving to the Bay Area, Cami trained in a bread-and-pastry scene obsessed with texture, naturally leavened doughs, and seasonal fruit—Tartine energy, minus the martyrdom. She became known for loaves that sing when they cool, jammy tarts with clean edges, and “how is this so good?” weeknight pastries made with a few smart shortcuts. Her motto is high impact, low fuss: splurge where it counts (butter, salt, time), streamline the rest (sheet pans, one bowl, cold-proofing). If it doesn’t improve flavor or structure, it doesn’t earn a step.