Patissier’s apple sticks (chocolat)

Apple and chocolate, a luxurious but easy stick pie pastry

I bought a chocolat flavor of “Patissier’s apple sticks” made by “Ragueneau Sasaki” in Hirosaki City, Aomori Prefecture. “Patissier’s apple sticks” are a standard souvenir from Aomori.

The chocolate used is “Baton chocolat”. Baton chocolat is a type of chocolate used in baking pastries, and is made so that it does not melt when rolled into bread dough or baked, and so that its flavor and aroma are not lost when baked in the oven. It is often used in croissants and pain au chocolat.

The pie crust itself seems to have chocolate kneaded into it.

The “baton chocolat” is placed on top of the sponge cake.

The normal version of “Patissier’s Apple Sticks” is delicious, but this chocolatey flavor is more luxurious. The baton chocolat and applesauce intertwine with the sponge cake dough and the pie crust that surrounds it, creating an exquisite taste. Apples go well with chocolate, don’t they?