Palmier

This is a traditional French dessert that resembles the American Elephant Ear. It is a very simple pastry to shape, and is a very yummy pastry to eat. It also holds up well to time and weather. So is a good stable choice for something like a sweet table. The basic shape could be modified to create a new pastry of your choosing, but it turns out like a little heart which is really rather nice.


Formula: yields approximately 30 palmier
12" wide strip of puff pastry
8 oz. granulated sugar
8 oz. confectioners sugar


MOP:

• Sift together confectioners sugar and granulated sugar. Set aside.
• Take a 12" wide section of puff pastry dough, the length does not really matter but determines how many pieces you can get.
• Lay dough flat and dust heavily with sugar, rubbing the sugar in with your hands to create a velvety texture.
• Flip the dough over to dust the other side in the same manner.
• Flip the dough back over and dust if needed, sometimes the sugar falls off while changing sides. If the weather is very dry out, like in the winter, you can paint the dough sparingly with water to help the sugar mixture adhere to the dough. Trim down edges if you have not done so already.
• Fold in dough, 1 1/2" on both sides.
• Fold in again to the center, on both sides.
• Fold dough over on it self at the center. You should have a thick booklet with several folds on both sides of the middle.
• Cut off one end, and then cut across at 1/4" increments.
• Lay each section flat on the parchment folds facing up. It should resemble a heart. Give ample amount of spacing between each section, this will allow for better air flow and expansion.
• Bake at 400°F on a rack until the bottoms have caramelized. Flip each palmier over and bake for another 30 seconds to aide in colouring.