Blackberry & Brown Butter Almond Chausson aux Mûres

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.