Chausson à l'Ancienne

We arrived at Boulangerie Briquet because, after much research, I found out it had the best Chausson à l'Ancienne in the region ("old-fashioned turnover"). Apple turnover, in this case, is one of my all-time favourite viennoiseries. Filled with apples and a bit of sugar, wrapped in puff pastry.

And although one might think the name promises some kind of miracle pastry, it actually doesn’t—although these days, maybe it does. The main idea is simply that it’s made in the traditional way—that is, with butter and proper quality ingredients (no margarine, etc.). The place, in the little village of Lignières-de-Touraine, offered the apple version, but the name chausson à l'ancienne can refer to other fillings too—almond paste, crème pâtissière, and others—always shaped into smaller or larger half-moons and baked to golden brown perfection.

As with many viennoiseries, they’re best enjoyed fresh. Maybe not piping hot from the oven, but still warm and comforting, allowing you to enjoy the crispiness of the pastry and the oozy, still gently warm filling.

I bought mine at the boulangerie formerly known as Boulangerie Briquet, now called Boulangerie A. Chatain 11 Rue de Rigny Ussé, 37130 Lignières-de-Touraine.