Palmiers
Palmiers, otherwise known as Elephant Ears, are a (usually) sweet biscuit that I have grown to love after trips to France and Spain over the years. The intricate layers of sugar and pastry make it seems like a very complicated process to make them. Of course, things are greatly simplified by the purchase of ready to roll puff pastry! Basically, these biscuits are made by sprinkling sugar across the counter top, placing the sheet of pastry on top, and sprinkling an additional layer of sugar on top. You then roll the sheet of pastry out so to get the sugar to stick to the pastry. To form the biscuits, 3 sets of folds are required. If you imagine the center line of the sheet of pastry, you will fold both the left and right sides in towards the center, but only reaching half way to the center. The second fold is right to the center so that each side meets in the center. Lastly, you fold one side on top of the other, like closing a book! This leaves you with a long, narrow strip of pastry, which you slice about 1cm wide each. Place the pastry, cut side up on a baking sheet and bake in a 220°C for 10 mins, flipping the biscuits after 6/7 minutes, once the underside is golden and crisp. Next time I thing I will experiment adding some cinnamon to the sugar before making them.
Palmiers, otherwise known as Elephant Ears, are a (usually) sweet biscuit that I have grown to love after trips to France and Spain over the years. The intricate layers of sugar and pastry make it seems like a very complicated process to make them. Of course, things are greatly simplified by the purchase of ready to roll puff pastry! Basically, these biscuits are made by sprinkling sugar across the counter top, placing the sheet of pastry on top, and sprinkling an additional layer of sugar on top. You then roll the sheet of pastry out so to get the sugar to stick to the pastry. To form the biscuits, 3 sets of folds are required. If you imagine the center line of the sheet of pastry, you will fold both the left and right sides in towards the center, but only reaching half way to the center. The second fold is right to the center so that each side meets in the center. Lastly, you fold one side on top of the other, like closing a book! This leaves you with a long, narrow strip of pastry, which you slice about 1cm wide each. Place the pastry, cut side up on a baking sheet and bake in a 220°C for 10 mins, flipping the biscuits after 6/7 minutes, once the underside is golden and crisp. Next time I thing I will experiment adding some cinnamon to the sugar before making them.
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