Roasted Cherry & Almond Chaussons with Meyer Lemon Glaze
Sunday mornings at the Santa Monica farmers market always start the same way: me, clutching a steaming coffee, negotiating for the last basket of perfectly ripe cherries from Miguel's farm. He knows I am obsessed. Last week, as I stared at those glossy, deep-red beauties, I wanted to capture that fleeting California summer magic in something wonderfully flaky. Enter these chaussons. Classically, a French chausson is all about apples, but where is the fun in following the rules? I pitted Miguel's cherries, roasted them until they burst into a sticky, jammy dream, and tucked them into buttery puff pastry alongside a rich almond cream. Just before baking, a brush of egg wash gives them that gorgeous bistro sheen. Right out of the oven, I drizzle them with a bright Meyer lemon glaze—because here in the sunshine, we love a little citrus zing to cut through the richness. Tip? Do not skip the almond cream; it is the secret weapon that anchors all those juicy cherries. Pair one with a chilled glass of skin-contact natural wine on the patio, and tell me you are not in paradise.
Featured Recipe
Roasted Cherry & Almond Chaussons with Meyer Lemon Glaze
Crisp, flaky all-butter puff pastry hand pies filled with jammy roasted sweet cherries and rich almond cream, finished with a sunny Meyer lemon glaze. A classic French bistro morning pastry reimagined with vibrant California summer produce.
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Timeline
Ingredients
- 1.5 cups Fresh sweet cherries(pitted and halved)
- 5 tbsp Granulated sugar(divided)
- 1 tsp Meyer lemon zest(finely grated)
- 1 tbsp Meyer lemon juice(freshly squeezed)
- 0.5 tsp Vanilla bean paste(or pure vanilla extract)
- 3 tbsp Unsalted butter(softened to room temperature)
- 0.5 cup Almond flour(blanched finely ground)
- 2 Eggs(1 for almond cream, 1 for egg wash)
- 1 pinch Kosher salt
- 1 sheet All-butter puff pastry(thawed according to package instructions)
- 1 tsp Water(for egg wash)
- 0.5 cup Powdered sugar(sifted)
- 2 tbsp Sliced almonds(toasted)
- 3 tbsp granulated sugar(used in step 2)
- 1 large egg(used in step 2)
- 1 large egg(used in step 4)
- 2 tbsp toasted almonds(used in step 6)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On the sheet, toss 1.5 cups fresh sweet cherries, pitted and halved with 2 tbsp granulated sugar, 1 tsp Meyer lemon zest, and 1/2 tsp vanilla bean paste. Roast until cherries are juicy and plump, about 12 minutes. Set aside to cool.
15 min
Tip: Roasting concentrates the sweetness of the cherries and keeps the pastry from getting soggy.
- 2
While the cherries roast, prepare your almond cream (crème d'amandes). In a small bowl, beat 3 tbsp unsalted butter, softened and 3 tbsp granulated sugar with a whisk until creamy. Stir in 1/2 cup almond flour, 1 large egg, and 1 pinch kosher salt until smooth.
5 min
Tip: Ensure the butter is soft so the almond cream blends seamlessly without lumpiness.
- 3
Unroll 1 sheet all-butter puff pastry onto a lightly floured surface. Dust the top lightly with flour and cut into 4 equal squares (roughly 5x5 inches each).
5 min
Tip: Keep puff pastry cold! If it feels greasy or soft, pop it in the fridge for 5 minutes.
- 4
Spoon 2 tbsp almond cream onto the center of each pastry square. Top each with a generous spoon of the roasted cherries and their juices. Whisk 1 large egg with 1 tsp water to make an egg wash. Brush the edges of each square with egg wash, fold diagonally to form triangles, and seal by gently pressing edges with a fork. Place chaussons on a parchment-lined tray, brush tops with remaining egg wash, and cut two small air vents on top.
10 min
Tip: Do not overfill or the pastry will burst in the oven, though a little cherry juice leaking out is charmingly rustic!
- 5
Bake chaussons at 400°F for 18-20 minutes until deeply golden brown and puffed. Transfer to a wire cooling rack.
20 min
Tip: Baking until deep golden ensures all the buttery layers inside are fully crisp.
- 6
In a small bowl, whisk 1/2 cup powdered sugar with 1 tbsp Meyer lemon juice until a smooth drizzle forms. Drizzle over warm chaussons and scatter 2 tbsp sliced toasted almonds over top before serving.
5 min
Tip: Serve warm with espresso or a glass of crisp, natural sparkling wine.
Chef's Notes
Chaussons are the classic French answer to turnover pastries—usually made with apples, but sublime with seasonal cherries. Buying high-quality all-butter puff pastry saves hours of work without sacrificing flavor or flake.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.