Ingredients -> 125 ml cold water, 325 g plain flour, 6 g salt, 85 g soft butter, 200 g cold butter, cubed.
Preparing the puff pastry -> Place the water, flour, salt, and soft butter in a stand mixer and mix for 1.5 minutes. Then add the cubed cold butter and mix for 1 minute. The dough won’t be smooth; the cold butter should remain in visible pieces, not melted. Roll out the dough on a floured surface and use a rolling pin to shape it into a rectangle, adding flour if necessary. Make the first fold in 3 (like a wallet), with the opening of the folds always facing right. Using a rolling pin, roll out the dough into a rectangle again and make the second fold in 4 (like a book). Cover the dough with plastic wrap and refrigerate for an hour. After an hour, take the dough, shape it into a rectangle with the rolling pin and make the third fold in 4, then roll it out again into a rectangle and make the final fold in 4. Now refrigerate the dough for at least 2 hours. The best way to do this is to leave it overnight and then make the palmiers shapes in the morning (like I did).
Preparing the palmiers -> Take the puff pastry and use a rolling pin to roll it out into a rectangle about 4-5 millimeters thick. Sprinkle the surface generously with sugar and gently press it down with the rolling pin. Roll or fold the two ends to the center and cut the “roll” into slices about 2-3 centimeters thick. Arrange the palmiers on a baking sheet lined with parchment paper, spacing them apart, sprinkle with more sugar, and bake in a preheated oven at 190°C (375°F) for about 20 minutes, until golden brown.
P.S. This puff pastry is easier said than done; you can also use it to make cannoncini, millefeuille, and even savory treats like mini pizzas! I apologize if I wasn’t clear, but you can also find the recipe online, following Iginio Massari’s recipe for example. If you notice the butter melting, put the dough back in the refrigerator. The same goes for the palmiers, but this can happen in the summer or if it’s too hot in the house, it’s cold in my house 😭
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Ingredients -> 125 ml cold water, 325 g plain flour, 6 g salt, 85 g soft butter, 200 g cold butter, cubed.
Preparing the puff pastry -> Place the water, flour, salt, and soft butter in a stand mixer and mix for 1.5 minutes. Then add the cubed cold butter and mix for 1 minute. The dough won’t be smooth; the cold butter should remain in visible pieces, not melted. Roll out the dough on a floured surface and use a rolling pin to shape it into a rectangle, adding flour if necessary. Make the first fold in 3 (like a wallet), with the opening of the folds always facing right. Using a rolling pin, roll out the dough into a rectangle again and make the second fold in 4 (like a book). Cover the dough with plastic wrap and refrigerate for an hour. After an hour, take the dough, shape it into a rectangle with the rolling pin and make the third fold in 4, then roll it out again into a rectangle and make the final fold in 4. Now refrigerate the dough for at least 2 hours. The best way to do this is to leave it overnight and then make the palmiers shapes in the morning (like I did).
Preparing the palmiers -> Take the puff pastry and use a rolling pin to roll it out into a rectangle about 4-5 millimeters thick. Sprinkle the surface generously with sugar and gently press it down with the rolling pin. Roll or fold the two ends to the center and cut the “roll” into slices about 2-3 centimeters thick. Arrange the palmiers on a baking sheet lined with parchment paper, spacing them apart, sprinkle with more sugar, and bake in a preheated oven at 190°C (375°F) for about 20 minutes, until golden brown.
P.S. This puff pastry is easier said than done; you can also use it to make cannoncini, millefeuille, and even savory treats like mini pizzas! I apologize if I wasn’t clear, but you can also find the recipe online, following Iginio Massari’s recipe for example. If you notice the butter melting, put the dough back in the refrigerator. The same goes for the palmiers, but this can happen in the summer or if it’s too hot in the house, it’s cold in my house 😭
oh wow very impressive
Yummy 😋