Morning light filters in the windows as the family leans over steaming bowls of coffee, hot chocolate or tea. Nothing distracts from the curls of steam coming up from the bowls, the scent of toasted baguette, the caramel aroma of butter as it melts into it the holes of the bread. Along with the toast might be chausson aux pommes, morning pastry native to Normandy. Every neighborhood patisserie offers the buttery slippers of puff pastry folded over compote, applesauce. The chaussons that inspired my recipe come from local French baker Michel Amsalem, who makes his own compote, mixing in a few pears with the apples. Try them, for a real breakfast a la française.