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1
First make the Danish pastry dough (can be made a day or two in advance).
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2
Put the milk in a heatproof jug and add the boiling water to give you a warm liquid.
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3
Place all the remaining ingredients except the butter in the bowl of your mixer.
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4
When adding the yeast and salt, place them at opposite sides of the bowl.
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5
Add two thirds of the liquid and begin to mix it all together on a slow setting using a dough hook.
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6
Add more liquid gradually until all the dry ingredients are picked up and you have a soft dough.
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7
You may not need all of the liquid.
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8
Knead it for about 6 minutes using the mixer.
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9
You will work through the initial wet stage and eventually end up with a smooth, soft, silky dough.
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10
Lightly oil a large bowl and place the dough in it.
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11
Cover it with clingfilm or a shower cap and place it in the fridge for 2 hours to prove.
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12
While the dough is proving, place the cold butter between two pieces of non-stick baking parchment and flatten it out to a 33 x 19cm/13 x 7 1/2 inch rectangle, using a rolling pin.
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13
Place it on a baking sheet and pop it in the fridge to harden again.
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14
When the dough has proved, tip it out onto a floured surface and roll it out to a 50 x 20cm/20 x 8 inch rectangle.
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15
With a short edge nearest to you, place the flattened butter on the lower two thirds of the dough.
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16
Fold the top third of dough over and then fold the bottom third upwards so all the butter is encased.
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17
Press the edges firmly to seal it in.
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18
Turn the block of dough 90 degrees and roll it out again to a rectangle 50 x 20cm use the rolling pin in a pressing action at first to make ridges and evenly distribute the butter inside.
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19
Fold the top third down and the bottom third up, wrap in clingfilm and place in the fridge for 20 minutes to let the butter harden up again.
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20
Repeat the rolling and folding process twice more, placing it in the fridge between folds.
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21
After the last roll and fold let the dough chill in the fridge for an hour or preferably overnight.
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22
Next make the chausson filling (can be made in advance and kept in the fridge once cooled).
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23
Core and peel the apples and pears.
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24
Chop into 5mm chunks and place in a large heatproof bowl.
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25
Add the rest of the ingredients and cover with cling film.
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26
Place in a microwave on the highest setting for 6 minutes.
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27
Alternatively you can cook it slowly in a pan over a low heat with a lid on.
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28
Once cooked allow to cool completely before using.
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29
Take the pastry out of the fridge and cut in half.
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30
Place one half back in the fridge.
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31
Roll the half left out on a well-floured surface to a thickness of 4mm.
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32
Cut out six 11cm 12cm circles.
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33
Place 1 tablespoon of the filling in the centre of each circle.
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34
Brush some whisked egg around the edge of each circle of pastry and fold half of each circle over to enclose the filling and press gently but firmly to seal.
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35
Place each one on a baking tray lined with non-stick parchment paper well-spaced apart.
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36
Place the tray with the six chausson in a large clear bag and leave on one side to prove for 40 minutes.
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37
Preheat the oven to 180C fan/200C/gas mark 6.
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38
Make another 6 chausson using the other half of the pastry and the remainder of the filling.
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39
Take the first batch once proved and make 3 cuts in the top of each chausson to allow steam to escape and brush with egg.
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40
Bake for 20 25 minutes just below the centre of the oven until well risen and golden.
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41
Remove and place on a cooling rack when ready.Repeat for the second batch.
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42
Dust lightly with icing sugar and serve any leftover filling alongside the chaussons.
