Puff Pastry to Palmiers - SUCCESS!

Jan 26

January 26, 2023

Puff Pastry – Day 2 (Final)

Did 2 more turns and rests. Froze half the dough and am making Palmiers (Elephant Ears) with the remaining half.

I am not feeling hopeful that all my layers will puff up. I did NOT see the many layers of butter when I cut the dough in 2.

Have to roll and slice the dough in layers of granulated sugar. Have to do turns and rests. We’ll see.

Did the rolling and shaping. Don’t think I got it right. They look a bit weird. Certainly not an elephant’s ear. More like a mushroom. Oh well. Then it had to go in the freezer for 2 hours. OK. Who am I to question these things. Had to sprinkle a ton of sugar on the shapes, then bake at 375*F for 20 minutes. Then I have to take them out, flip them, sugar them and bake for another 15 minutes till the sugar caramelizes. I sense disaster coming.

We’ll see.

So, they’re out of the oven and I’m shocked. I think they are correct. They are golden, crispy, crunchy, and taste of sweet butter and sugar.

I am so excited. Gave a couple to my friends. I think they liked them.

Next week, Creme Anglaise and other sauces. YUM!!