Almond Frangipane Turnovers

Before starting this Frangipane Turnovers recipe, organise all the necessary ingredients.

The day before: Pour the flour in the stand mixer bowl. Add the salt on one side.

Melt the honey in the microwave until liquid and add to the bowl.

Pour the castor sugar on top of the salt.

Place the fresh yeast opposite to the salt and sugar (if you're using dehydrated yeast, divide quantities by 2.5). The yeast should not come into direct contact with the salt or sugar. To be sure, you can place the yeast first in the bowl, then cover with the flour.

Add the soft butter...

... and place the bowl in the stand mixer fitted with the flat beater. Over 500 grams of flour, I recommend using the dough hook.

Add the cold milk (straight out of the fridge)...

... and knead the dough on low speed for 10 minutes.

When the dough forms a ball, increase to medium speed. This step helps to develop the glutinous network of the dough and is essential.

10 minutes later, the dough should be homogeneous and smooth.

To check whether the glutinous network has developed properly, stretch the dough carefully with your fingers. It should stretch until you can see through it, without breaking.

Shape the dough into a ball...

... then place it on your worktop surface...

... then cover with cling film.

Leave to rise at room temperature for 30 minutes.

Knock the dough back with your palm.

Gather the edges towards the centre...

... then flip the dough and shape into a ball.

Wrap with cling film and refrigerate overnight.

The next day: The dough should have risen only a little since it is enclosed in cling film. Remove the cling film and place the dough on a floured surface.

Roll out the dough into a rectangle (45 x 15 cm).

Place the extra dry butter (room temperature) in the centre of a greaseproof paper sheet.

Fold the parchment over the butter and flatten with your hand.

Fold the opposite side of the parchment over the butter. Press over the paper to firmly mark the folds.

Fold one side over the butter...

... and fold the opposite, marking the folds every time.

Flip the butter parcel on your kitchen worktop.

Try to shape the paper parcel to these dimensions: 12 x 15cm.

Flatten the butter with the rolling pin until it fills the whole space inside the paper parcel, making sure the angles are filled as well to get an even layer.

This is what the result should look like.

Open the baking parchment and place the butter in the centre of the dough rectangle.

Flip the butter and detach the baking parchment gently. Ideally, we want a border of 1 cm on each side of the butter (see photo).

Fold the bottom part of the dough over the butter...

Fold the top part of the dough over the rest of the butter. Both parts should join perfectly to create a seal in the centre.

Give the dough a quarter-turn (the seal should be vertical now). The butter should not be visible at this stage.

For the double turn: Roll out the pastry lengthwise...

... to a thickness of 5 mm. Keep a rectangle shape with right angle corners.

Fold the top part of the dough over 3 or 4 cm. Make sure the edges are perfectly lined.

Fold the bottom part of the dough and join with the top part.

The top part should be a third smaller than the lower part (the seal should not be in the centre).

Fold the pastry in half.

Crosswise view.

The double turn is done (the seal is on a flat side, not in the fold). Wrap in cling film and refrigerate for 15 minutes.

For the single turn: Place the pastry on a floured surface. Roll out to a rectangle lengthwise.

Give the dough a quarter-turn.

Fold the dough into thirds, starting with the right side...

... then the left side. The single turn is now done.

Make sure the edges are perfectly lined. The croissant pastry is now ready.

Wrap in cling film and refrigerate for at least 30 minutes.

Using a rolling pin, roll out the pastry lengthwise in a rectangle shape, to a thickness of 5 mm.

The rectangle shape should be regular.

Make sure the thickness doesn't exceed 5 mm. Reserve in the fridge.

For frangipane cream: Place the soft butter in the stand mixer bowl.

Add the castor sugar...

... and mix.

Add the almond powder.

Combine again.

Scrape the bowl with a spatula.

Add the whole egg...

... and combine.

Scrape the bowl with a spatula.

Add the corn starch...

... and combine.

Scrape the bowl again.

Add the whipping cream...

... and mix. This is an almond cream at this stage.

Add 100 grams of crème pâtissière to get a frangipane. Beat the crème pâtissière until smooth.

Add the almond cream to the crème pâtissière...

... and combine well.

Shaping the turnovers: Take the pastry out of the fridge.

Using a turnover cutter with handle, cut five shapes from the pastry rectangle.

Discard the pastry scraps.

Glaze the border of each oval shape with beaten egg yolk and milk.

Pipe a generous knob of frangipane on the bottom half of the pastry. Use a piping bag.

Fold the top half over, making sure the edges line up perfectly.

Arrange the turnovers over a Silichef XL perforated baking sheet lined with a Silpat baking mat.

Score the surface of the pastry with a knife in a fan-shaped pattern.
At this stage, you can store the turnovers in the freezer until a later use (wrap with cling film beforehand).
Otherwise, refrigerate for at least one hour.

Leave to rise in a proofing chamber at 25°C for 2 hours before baking. Apply the egg yolk with a brush over the surface of the pastry.

Bake in a fan-assisted oven at 180°C (gas 4) between 20 and 25 minutes.

When cooked, the turnovers are golden and flaky. Apply cane sugar syrup with a brush over the hot turnovers. Leave to dry in the hot oven for 1 minute maximum.

Sprinkle Codineige decorating sugar over the turnovers to create a border. Use a piece of cardboard to cover the centre...

... so only the border is covered with icing sugar.

The final result should look like this.

Repeat the operation for all the turnovers.

These turnovers are so good they will be gone in a few minutes. Enjoy!