Master your puff pastry!

Combine the flours, butter and salt until the mixture has a sandy texture, approximately 5 minutes.

Gradually add the water and vinegar and mix briefly.

Shape into a rectangle, wrap in plastic, and refrigerate overnight at 4°C.

Remove the butter sheet from the refrigerator 15 minutes before using. Lightly flour before laminating.

The firm yet pliable texture of Corman butter facilitates lamination.

Roll the détrempe up to twice the width of the butter.

Fold the détrempe over the butter.

Make incisions on both sides so the butter is distributed evenly.

Give the dough a quarter turn and begin the single tour.

Roll out the dough to three times its original size.

Give it a single turn by folding it in three: one side and then the other.

Give the dough a quarter turn.

Roll and repeat five times, letting the dough rest in the refrigerator for 30 minutes between every second turn. Let rest overnight at 4°C.

Roll the dough to a thickness of 2.5 mm.

Cut out turnovers using a cutter.

Moisten the turnover edges with a brush.

Fill with apple compote and close gently, pressing out the air.

Glue the edges, let rest at 4°C for 30 minutes and turn the turnovers over onto the flat side.

Brush with a mixture of egg yolks, milk and cream, avoiding getting egg wash on the edges. Let rest for 20 minutes at 4°C before brushing them again with egg wash.

Score the turnovers as desired and prick.

Preheat the convection oven to 170°C and bake for 35 minutes.