wino wrote:
Recipe???
Please & thank you!
Bill, the recipe was just a basic puff pastry and then rolled out with about 1/2c. granulated sugar mixed with 1/2t. ground cardomom. I had made the puff pastry several weeks ago and frozen it in blocks. It was my second attempt at full puff and it had a few issues. The biggest one was that the butter block broke through the dough in more than one place when I was rolling and re-rolling (which was because I let the dough get too warm in-between folding and rolling). I made Napoleons at the time and they need some improvement when I tackle them again (you can tell in the photos that I didn't bake the puff long enough, and the pastry cream wasn't stiff enough), but the palmiers didn't suffer at all for my lack of puff prowess.
One thing I especially like about Gesine's recipe is that she includes fresh lemon juice to keep the puff pastry dough from discoloring. Since I thawed this block in the fridge and then it stayed there for another day or two until I was ready to make the palmiers, it was great that the dough didn't turn that icky greyish brown in the meantime. Also, the way she has you make a parchment "envelope" is a neat way to get the butter the right size and a uniform thickness. However I definitely wouldn't have been able to follow how to do that by the recipe alone. She demos it in the Craftsy class.)
(I'm glad to PM the recipe for the puff -- I don't know how to attach a pdf to a post and the jpg's of it were too big as far as file size.)
Emilie