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.
91 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: Quince and apple compote, Apple Pie, Apple and Blackcurrant Brioche Pies, Express apple tart, Caramelized apple rice pudding, ... See them all 60
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Apple charlotte with toasted brioche, Apple amandine tarts from Brélès, Apple and blackcurrant tarts, Shortbread apple tart, ... See them all 12
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Koulibiak in pie dish, Thin endive tart, Yvetot Douillons, Thin summer tart "à la grecque", ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Galette berrichone, Nanterre brioche, Pains briochés aux raisins, Icelandic-style fish and vegetable pie, Chouquettes, ... See them all 80
Other recipes you may also like
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011147 K5 2 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019517 K4.9 45 min.
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce. June 21th 201594 K5 25 min.
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon. January 24th 201699 K4.1 55 min.
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco. November 20th 201670 K4.3 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.