This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Cochelin d'Evreux
This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
92 K 4.5/5 (31 reviews)
2 hours 2 min.
Easy
2.05 €
1 cochelin
5 IngredientsLast modified on: September 10th 2018
For 1 cochelin, you will need:
- 1
500 g apple - 2
150 g stewed apple (compote) - 3
20 g vanilla sugar - 4
150 g puff or flaky pastry (pâte feuilletée) - 5
20 g beaten egg - Total weight: 840 grams
Times for this recipe
Preparation: 35 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 2 hours 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 5 min.
Roll out 150 g puff or flaky pastry (pâte feuilletée) into a circle, mark the centre line (to know where the fold will be) and prick over half the surface.
Stage 3 - ⌛ 2 min.
Spread the apple filling over the pricked half of the pastry, leaving 1cm (1/2 inch) free around the edge.
Stage 4 - ⌛ 2 min.
Moisten the edge of the pastry with a brush.
Stage 5 - ⌛ 2 min.
And fold the pastry over to form the cochelin.
Stage 6 - ⌛ 3 min.
Fold the edge inwards to seal and give a decorative finish.
Stage 7 - ⌛ 2 min.
Glaze the cochelin.
Stage 8 - ⌛ 1 min.
You can add decorative cuts on the top with the point of a knife if you wish.
Stage 9 - ⌛ 1 hour
Refrigerate for 1 hour.
Stage 10 - ⌛ 30 min.
Preheat the oven to 390°F (200°C). Bake the cochelin for about 30 minutes until golden brown.
Serve either warm or cold.
Serve either warm or cold.
Remarks
This is best made with slightly tart apples, such as reine des reinettes.
Keeping: 2 or 3 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 970 RDI=90 % | 520 RDI=80 % | 2,130 RDI=110 % | 8,930 RDI: 110 % |
| Per 100 g | 10 RDI=4 % | 120 RDI=10 % | 60 RDI=9 % | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 1 cochelin : 2.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Apple and almond cream tart, Apple Strudel, Windfall apple jelly, Ramekins with almonds, apples and lemon, Tatin apple diplomat tart, ... See them all 60
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Icelandic-style fish and vegetable pie, Thin spinach and potato tart, Ham "friand" pie, Crusty pistachio, almond and apricot flan, ... See them all 72
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Tarte à l'coloche, Apple oatmeal cookies for Sasha, Apple charlotte with toasted brioche, Apple semelles (flat apple tarts), ... See them all 12
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, French croissants, Small cheese and bacon rolls , Cramique, Brioche galette, ... See them all 80
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese. September 16th 2024245 K3.8 2 hours 1 min.
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes. December 4th 2011159 K 44.6 1 day 40 min.
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my grandmother Jeanne used to make for me when I was little. May 10th 2023115 K4 15 hours 20 min.
Avocado mousse with sorrel
Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers. July 6th 202238 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.