Palmiers

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OK puff heads. Now that you have made your own puff pastry, it’s time for palmiers. This is a simple technique. The dough was the hard part.

Sometimes called elephant ears, these flat, crisp, cookies are loaded with buttery goodness.

You might sometimes find these pastries filled with cinnamon sugar or some other creative variant. This is all well and good, but it is not authentic and therefore I shun it. Of course what you choose to fold into your Palmiers is your own damn business.

Watch these carefully. They are thin and can burn quickly with all that sugar. Rotate the pan as necessary to promote even browning. Be sure to cool them completely before you dig in, to give them a chance to fully crisp up (and to prevent third-degree lip burns, brainiacs.)

INGREDIENTS

1 sheet of puff pastry, rolled 18X24 inches, and 1/4 inch thick
3-4 cups sugar
1 cup simple syrup

  1. Line 2 baking sheets with parchment paper. Turn dough out onto a floured surface, and with a rolling pin roll into an 18×24 rectangle. Cover the entire surface generously with 2 cups sugar. With the rectangle in front of you horizontally, divide it visually into 6 even columns (I like to draw the lines into the sugar). Fold the outer edges over at the first mark, then again into the center so that the folded edges just meet. Top with more sugar and fold in half like a book, so that you have created a palmier log. (It’s similar to a double-turn, but with one extra fold.) Chill at least 1 hour.
  2. Preheat oven to 350˚F. Slice the palmier log into 1/2-inch heart shaped cookies. Dredge each cookie generously in sugar, and space cookies 2-inches apart on prepared pan. Bake 10 minutes until dough begins to set, then flip with a spatula and bake until golden brown, about 10 minutes more. Cool completely before serving.

Commencing BAKERY JURY …

Palmiers fatThese are ludicrously fat. These would not be crisp, but soft like a cinnamon roll. Plus they look like Jr. Bird Man spectacles, and not palm leaves. C-

palm chocWrong and Wronger. Both are overcooked, but the one on the left could pass as chocolate. A mean trick to play on someone. D

palmi-c

It looks like this one tried to unfold itself and escape off the pan. Alas the temp was too hot and it perished. Improper folding has turned this into the letter “C” . Coincidentally, the same as it’s grade. C

palm nut

 

 

This clever cook tried to jazz these up with a layer of Nutella. A valiant effort, but a goopy filling and inadequate oven time has rendered them undercooked, un-caramelized, and frankly, kinda gross looking. C-

 

coockies

 

BOOOOO! Not caramelized. BOOOO! D

palm dip

 

NO! These are not biscotti. You may not dip. Also, not caramelized. A double whammie. D+
Palmiers wrongiers

 

 

Good God! Red sugar? Shoot me now.  F

palm burnt

 

 

Overcooked and under-folded. I think this baker was drunk. C- (Plus detention)

 

 

(For a good looking palmier, see the top of this recipe!)

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