cherry chestnut turnovers
Delicate, flaky, and richly evocative of French patisserie, the Chausson Griottes et Marron is a pastry that tells a story with every bite — one of crisp morning air, golden leaves, and the comforting indulgence of fall flavors. Wrapped in a tender, buttery puff pastry, this refined turnover blends the tart intensity of griottes (sour cherries) with the sweet earthiness of chestnut — a timeless pairing that has delighted palates for generations.
Each chausson offers a harmonious contrast of textures: the crunch of golden layers giving way to a soft, luxurious filling that is both bright and velvety. It’s not just a dessert — it’s a moment of seasonal poetry on a plate. Traditionally enjoyed warm with a dusting of powdered sugar, this French classic is perfect for autumnal gatherings, a chic afternoon tea, or an elegant brunch table.
Whether you serve it with a dollop of crème fraîche, a drizzle of syrup, or enjoy it as is with a cup of black tea, the Chausson Griottes et Marron captures the soul of rustic sophistication. It’s a pastry for those who appreciate balance — where bold fruit meets creamy comfort, and tradition meets finesse.
Sour Cherry & Chestnut Turnovers (Chaussons Griottes et Marron)
Serves: 6
Prep Time: 45 minutes (excluding base recipes)
Resting Time: 1 night + 1 hour
Baking Time: 30 minutes
Main Dough
- 500 g of inverted puff pastry
- 1 whole egg, for egg wash
Cherry & Chestnut Filling
- 275 g of chestnut cream (canned)
- 70 g of chestnut paste (canned)
- 140 g of amarena cherry jam
- 2 tablespoons of Armagnac (approx. 12 g)
- 1 vanilla bean
- A pinch of fleur de sel (approx. 1 g)
Step 1 – The Day Before: Prepare the Inverted Puff Pastry
Make the inverted puff pastry according to the recipe.
Roll the dough out very thinly to a thickness of about 1.5 mm. Prick it all over with a fork to prevent puffing. Then, using an oval pastry cutter — or, if unavailable, a dessert plate and a sharp knife — cut out six oval discs of approximately 15 cm in diameter each (about 100 g per piece).
Cover the cut-outs with plastic wrap and refrigerate overnight to rest and firm up.
Homemade Amarena Cherry Jam
(Perfect for refined pastries like chaussons, tarts, or as a topping for ice cream)
Prepare the day before
Ingredients:
- Amarena cherries (fresh or jarred, pitted)
- Sugar
- Lemon juice
- A dash of the cherry syrup (if using jarred amarena)
- Optional: a few drops of almond extract for depth
Instructions:
Cool and store:
Let cool slightly, then transfer to a jar. Keep refrigerated until ready to use.
Macerate the cherries:
In a bowl, combine the cherries with an equal weight of sugar. Add a splash of lemon juice and a little of their own syrup (if using jarred amarena cherries). Let the mixture sit overnight in the fridge to macerate and draw out the juices.
Cook the jam:
The next day, transfer the mixture to a saucepan. Bring to a gentle boil over medium heat, then lower to a simmer. Skim off any foam. Cook until the jam thickens slightly and the cherries become glossy and rich — about 20–25 minutes. Stir regularly.
Check the consistency:
To test, place a drop on a cold plate. If it wrinkles slightly when pushed, it’s ready. The jam should remain spoonable, not too stiff.
Step 3 – The Same Day: Prepare the Cherry & Chestnut Compote
In a bowl, combine all the filling ingredients. Split the vanilla bean lengthwise, scrape out the seeds, and add them to the mixture. Stir until everything is evenly blended into a smooth, aromatic compote.
Step 4 – Assemble the Turnovers
Using a pastry brush, lightly moisten half the edge of each puff pastry disc with water.
Spoon about 70 grams of the cherry and chestnut compote onto one half of each disc. Spread it evenly, leaving about 5 mm of space from the edge.
Fold the pastry over the filling to create a turnover, carefully aligning the edges and pressing them together to seal tightly.
Brush the surface of each turnover with beaten egg. Place them in the refrigerator for 1 hour to rest.
After chilling, brush the turnovers a second time with the egg wash.
Bake in a preheated oven at 170°C (340°F) for 30 minutes, or until beautifully golden.
Let cool slightly before serving. These turnovers are best enjoyed warm or at room temperature, but never hot, to allow the flavors to fully express themselves.
Conclusion: A Seasonal Masterpiece in Every Bite
The Chaussons Griottes et Marron are more than just pastries — they are a celebration of autumn’s most comforting flavors and a testament to French patisserie’s ability to marry texture, balance, and finesse. Each bite delivers the gentle warmth of chestnut, the bright intensity of sour cherries, and the delicate crunch of golden puff pastry — a contrast that feels both luxurious and nostalgic.
While the recipe requires patience and care — from the resting times to the delicate assembly — the final result is well worth the effort. These turnovers are ideal for impressing guests at a holiday table, elevating a casual afternoon tea, or simply indulging in a moment of seasonal refinement at home.
Let them rest just enough before serving, allowing their aroma to unfold and their filling to settle. Paired with a lightly sweetened crème fraîche or a drizzle of cherry syrup, these turnovers bring out the essence of French countryside elegance — rustic yet refined, familiar yet elevated.The Secret to Perfect Puff Pastry at Home
Frequently Asked Questions (Q&A)
Q: Can I use store-bought puff pastry instead of making inverted puff pastry?
A: Yes — while inverted puff pastry gives an unbeatable flakiness, high-quality store-bought puff pastry can be used as a time-saving alternative. Choose an all-butter variety for the best results.
Q: Can I substitute the amarena cherry jam?
A: You can use any high-quality sour cherry or black cherry jam, though amarena offers a distinctive depth and syrupy richness. A touch of lemon juice or kirsch can help mimic the original flavor if needed.
Q: How long can I store the turnovers?
A: Once baked and cooled, they keep well in an airtight container for up to 2 days at room temperature. Reheat gently in a low oven before serving.
Q: Can I freeze the unbaked turnovers?
A: Absolutely. Assemble the turnovers, freeze them on a tray until firm, then store them in freezer bags. Bake directly from frozen, adding a few extra minutes to the baking time.
Q: What can I serve with them?
A: These pair beautifully with crème fraîche, whipped cream lightly infused with vanilla, or even a scoop of roasted chestnut gelato. For a drink, consider a glass of sweet wine or black tea.What Are Amarena Cherries? – Saveur Magazine