4 food writers, Colette Monsat, Alice Bosio, Alexandra Michot and François Simon went looking for the best Chausson aux Pommes that Paris has to offer.
They shared the fruit of their labor in Le test des meilleurs chaussons aux pommes (Le Figaro, January 9), a French only piece.
To use an Olympic metaphor, they gave gold medal to 'Chausson aux Pommes' from Des Gateaux et du Pain (below).
Its pâte feuilletée is made with fresh butter, Guerande sea salt and combines apple compote and roasted apples.
Runner-ups are Ble Sucre (Silver) where Fabrice Le Bourdat is known for his madeleines and Stephane Secco (Bronze).
Following the best of list, patissier Christophe Felder lists elements that make a great Chausson aux Pommes. It starts with good pâte feuilletée made with quality butter and as importantly a good filling. By that he means compote and also bits of apples for added taste and mouthfeel. For choice of apples, Christophe Felder suggests 2 thirds golden and 1 third granny smith. Don't forget a touch of vanilla and cinnamon.
(* photo of Chausson aux Pommes by Des Gateaux et du Pain)