Palmiers

Here are the photos showing how to make the Palmiers from Pastry class yesterday. For the flaky, ear looking cookies we used a third type of puff pastry called feuillete rapide. It is a quicker version of the regular puff pastry dough which takes a while to make.

Starting ingredients.

Butter was "beaten" as usual and then cut into small pieces.

And mixed with the flour until a ball was formed.

Next, it is rolled out.

And the turning process begins.

Once turned four times with the aid of flour, the dough was ready for the sugar turning.

Which happens to involve a freakishly large amount of sugar (but that is why Palmiers are so good!).

Rolling/turning the dough with sugar.

Shaping the dough for the Palmiers.

If you have time, freeze or refrigerate the dough for a few minutes.  This makes it easier to slice the cookies.

Sliced and ready to bake.

Hot out of the oven!  Yum.