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Puff Pastry Danish With Cherry

Puff Pastry Danish With Cherry (Chausson aux Cerises)

322kcal
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Prep 1 hour
Cook 27 minutes
Rise / Rest Time 5 hours 50 minutes
Total 7 hours 17 minutes
A classic French style cherry turnover reimagined with a technically superior reversed (enversé) puff pastry. By enveloping the lean dough inside a flour-enriched butter block, the pastry bakes into an exceptionally light, crisp, and shatteringly flaky shell. Filled with sweet cherry jam and scored with elegant patterns, it’s a showstopping bakery treat.
Servings 9 large danishes
Cuisine French (Chausson style)

Ingredients

The Dough Block (Detrempe)
The Butter Block (Beurrage)
The Filling & Assembly
  • Sweet cherry jam or cherry compote (approx. 1 generous tbsp per pastry)
  • Water (for sealing the edges)
Egg Wash
  • 1 Whole egg
  • 1 tbsp Milk

Equipment

  • Rolling Pin
  • Parchment Paper (For shaping the butter block and lining trays)
  • 10mm Pastry Rings or Circle Cutter
  • Sharp Knife or Razor Blade (For detailed scoring)
  • Pastry Brush (For egg wash layers)

Method

Step 1 - Preparing the Blocks
  1. The Dough: Combine 270g flour, melted butter, water, vinegar, and salt. Mix until a cohesive dough forms. Shape it into a flat, compact rectangle.
  2. The Butter Block: Mix the 285g of softened butter with 120g of flour until uniform. Spread this mixture onto a sheet of parchment paper, flattening it into a rectangle that is exactly twice as large as your dough block.
  3. Initial Chill: Wrap both components and place them into the refrigerator to chill for 1 hour.
Step 2 - The Inverted Lamination
  1. Encase: Place your chilled dough block directly onto one half of the large butter block rectangle. Fold the free side of the butter block over the top to completely encase the dough inside. Pinch the outer edges firmly to seal the dough within the butter wrapper.
  2. Turn 1 (Book Fold): Roll the enclosed block out lengthwise into a long rectangle measuring roughly 20×60 cm (7.8×23.6 inches). Fold both outer ends inward so they meet precisely at the center, then fold the pastry in half again (like closing a book). Wrap and chill in the fridge for 1 hour.
  3. Turn 2 (Letter Fold): Roll the dough out lengthwise again to 20×60 cm. Fold one third of the pastry over the center, then fold the remaining third over the top (like a classic three-layer letter fold). Wrap and chill for 1 hour.
  4. Turns 3 & 4: Repeat one more full Book Fold, chill for 1 hour, and follow with one final Letter Fold. Chill the finished pastry block for a final 1 hour.
Step 3 - Shaping & Filling
  1. Roll Thin: Roll the fully laminated dough out into a large rectangle exactly 5mm thick.
  2. Cut Circles: Use a sharp pastry wheel or a 10mm pastry ring to stamp out circular discs.
  3. Form Ovals: Use a rolling pin to gently stretch each circular disc lengthwise until it forms an oval roughly 3mm thin.
  4. Fill & Seal: Dollop a generous tablespoon of cherry jam directly into the center of each oval. Lightly brush water around the exposed edges. Fold one half of the oval over the filling to meet the opposite edge. Press firmly with the rim of a glass or round cutter to crimp and secure the seam.
  5. Slit & Freeze: Make 3 to 4 shallow cuts on one side of the pastry wrapper, then flip the turn-over completely over onto a parchment-lined baking sheet (so the uncut smooth side faces upward). Move the tray to the freezer for 30 minutes.
Step 4 - Glossing & Baking
  1. Wash 1: Whisk the egg and milk together. Brush a thin, even layer of egg wash over the tops of the frozen pastries. Place in the fridge for 20 minutes to allow the wash to dry.
  2. Wash 2 & Score: Apply a second layer of egg wash. Use the very tip of a sharp knife or razor blade to lightly score decorative curved line patterns on the top surface. Be careful not to cut all the way through the dough layer, or the jam will leak.
  3. Bake: Preheat your oven to 375°F (190°C). Bake the pastries for 25–27 minutes until the shells expand into countless flaky layers and turn a deep, uniform golden brown. Cool slightly before serving.

Nutrition

Calories322kcalCarbohydrates68gProtein7gFat2gSaturated Fat1gPolyunsaturated Fat0.4gMonounsaturated Fat1gTrans Fat0.1gCholesterol20mgSodium391mgPotassium91mgFiber2gSugar18gVitamin A31IUVitamin C0.04mgCalcium101mgIron3mg

Notes

  • Clarifying the Reversed Puff Pastry Illusion: If you feel confused while wrapping the blocks, don't worry—your eyes aren't tricking you! Traditional French puff pastry wraps a butter block inside a dough sheath. This reversed (inverted) method intentionally wraps the lean dough inside a flour-stabilized butter block. This creates less gluten resistance during rolling, preventing the pastry from shrinking and resulting in an incredibly crisp, ultra-flaky bake.
  • Alternative Filling Ideas: While cherry jam or a thick cherry compote is the classic choice for a French Chausson, the reversed pastry base is incredibly versatile. You can easily substitute the fruit center with a sweetened cream cheese blend, Nutella, thick vanilla pastry cream, or almond frangipane paste.
  • Why the Vinegar Matters: Adding a tiny splash (3g) of vinegar to the dough block serves a highly technical purpose. Lamination requires the dough to match the exact pliability of the butter layers. The acid in vinegar relaxes the gluten bonds, keeping the dough soft enough to stretch effortlessly without snapping or tearing the delicate fat sheets.
  • The Importance of Double-Egg Washing: Allowing the first coat of egg wash to dry completely in the refrigerator for 20 minutes before applying the second coat is the secret to a high-end bakery finish. It creates a smooth, lacquered canvas that holds your scored patterns beautifully without letting them blur together or run in the oven's heat.

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