This week’s Tuesdays with Dorie recipe from Baking Chez Moi was the classic French snack, Palmiers. Made with just a handful of ingredients (puff pastry, sugar and butter), it’s an excellent after-school snack but it works for a little hit of sweetness with an espresso in the afternoon or after dinner.
This version is small, there is a version that’s much, much larger called Elephant Ears (all the names are a nod to the shape). I had to laugh when Dorie writes in the headnote for this recipe that it’s a “freeform” activity and that it’s hard to give exact measurements and quantities for the sugar because when I was writing my own version of this recipe, I told my editor the exact same thing (though I ended up having to list an exact quantity of sugar but it’s really a guideline more than a firm amount – I never measure the sugar when I make these and teach people to use their common sense when I teach these in classes).
The trick in these is getting the folding of the pastry just right and I add an extra step of rolling the pastry tight in parchment paper and popping the roll in the fridge so it’s easier to cut. Dorie calls for this as well but in my experience, the tighter you roll it and the longer it’s in the fridge, the better… otherwise your palmiers might unravel…
Get the recipe for Dorie Greenspan’s Palmiers 249 of Baking Chez Moi.
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