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Palmiers

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Ingredients
  

Puff Pastry

  • 125 g Cake preferred or Plain Flour
  • 20 g Butter
  • 65 g Water
  • 1 Tbsp Sugar
  • 1 tsp Salt
  • 65 g Butter rolled thinly for laminating

Palmier Filings

  • 3 Tablespoons Coarse Raw Sugar

Instructions
 

  • Cut/Process the 20g of butter into the flour, sugar and salt.
  • Add the water until it comes to a dough. Store in the refrigerator for 20 minutes or until dough is cooled through.
  • Wrap the laminating butter into the dough. Rest dough for 15 minutes in the fridge.
  • Using a standard cutting board as a guide, roll the dough into a rectangle, following the dimension of the cutting board.
  • Fold the dough using a book fold, and then half it.
  • Freeze it for another 15 to 30 minutes, or when butter is solid.
  • Roll another time and fold the same, book fold and then half.
  • You now have 64 layers, you can either choose to fold another time, making it 256 layers or use the puff pastry as it is.

Palmiers

  • Preheat oven to 180°C.
  • Roll the pastry out to the size of the cutting board.
  • Sprinkle 1/2 the raw sugar on the surface.
  • Roll the pastry up from the longer end half way up.
  • Roll from the other end. Both rolls should meet.
  • Freeze for 10 minutes or so.
  • Then cut into 20 pieces. Arrange on the cooking sheet.
  • Sprinkle the rest of the sugar and bake for 20 minutes.