Friday, March 25, 2016

Chausson on French menus. - A popular pie made with puff pastry that will be on menus all over France.

from
Behind the French Menu
by
Bryan G. Newman
    

Chaussons
   
Your breakfast menu may offer Chausson aux Pommes, a warm or hot, apple pie and a light lunch menu may be a Chausson au Jambon et Fromage, a hot ham and cheese pie. The dessert menu may offer a Chausson aux Poires, a pear pie. A bistro dinner menu may suggest a Chausson aux Pommes et au Boudin Noir, a Chausson with apple and black pudding.
  
N.B. Chausson in French also means slippers, the ones you may wear at home, or possibly to a ballet class, so be careful where and when you ask for Chaussons.
   

Chaussons = Slippers.
    
A chausson is much more than what some guide book translations call a turnover. Turnovers are usually made with phyllo or filo pastry. To begin with a chausson is not made with phyllo pastry. A chausson will be made with the flaky French puff pastry called pâte choux or with pâte feuilletée. The pastry used depends on the filling. In any case, the difference between the pastry used for a chausson and phyllo pastry is not in the outside appearance; the difference is in the amount of butter that is used and, of course, the taste and texture.
  
A few of the many Chaussons that may be on your menu:
  
Chaussons au Fromage et Lardons – A chausson filled with cheese and bacon pieces.
 
Chausson au Jambon. - A chausson filled with ham; usually this is the ham used in ham sandwiches. This ham is called Jambon Blanc, white ham, or Jambon de Paris, in France.  If Cured ham, Jambon Cru, is used, it will undoubtedly be noted on the menu. Cured hams are called dry cured hams in the UK and country hams in North America.
 
Chaussons au Magret de Canard –  Chaussons filled with sliced duck breast.
 
Chaussons au Poulet – Chaussons filled with chicken.
 
Chausson de Poires au Chocolat - A chausson with pears, served with a chocolate sauce.
      

Apple chaussons.
      
 Chausson au Thon – A chausson with tuna.
 
Chaussons aux Cerises – Chaussons filled with cherries
 
Chausson aux Champignons – Chaussons filled with mushrooms.  This would be France’s Champignon de Paris,  button mushrooms.
 
Chaussons aux Pommes – Chaussons with apples.
   

Chaussons on sale in a patisserie.
    
Chausson  Camembert-Bacon – A chausson filled with Camembert cheese wrapped in bacon and cooked together. In France the word bacon and the word lard both mean bacon. Lard does not mean pig fat in French; that would be saindoux.
    

Chaussons stuffed with ricotta cheese.
      
Chausson de Reblochon sur Lit de Salade -  A chausson filled with Reblochon cheese and served on a bed of salad greens.
 
Chausson Feuilleté de Courgette et Jambon – A chausson made with interleaved slices of courgettes and boiled ham. (The courgette is called by the same name in the UK while in the USA it is a zucchini).
  
Chaussons Ricotta-Épinards – A chausson filled with ricotta cheese and spinach.
 
The Chausson called Le Barbajuan.
 
Le Barbajuan is a small chausson and claimed as their own by both Nice and Monaco. There they call them a small chausson, but the one I tried had been deep fried, it was very tasty but very different.  In France since this is deep fried it would usually be called a Beignet, not a Chausson.
  
The puff- pastry used to make chaussons
The pastry will be Pâte Choux but occasionally  Pâte Levée Feuilletée may be used.

Pâte Choux–  One of  France’s most popular puff pastries and it is the puff pastry used for éclairs, chou à la crème and profiteroles, etc.  This puff pastry rises without the use of baking powder. The pastry rises when the water in  the pastry turns to steam.
        

Chocolate eclairs are also made with pâte chou.
    
Pâte Levée Feuilletée or Pâte à Croissants This is the yeast based dough used for croissants.   Croissant dough may occasionally be used for chaussons.
     
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Bryan G. Newman

Behind the French Menu.
Copyright 2010, 2016.

For information on the unpublished book behind this blog contact Bryan Newman
at

behindthefrenchmenu@gmail.com