Palmiers...once you start, you can't stop!

Palmiers...those lovely heart shaped cookies you see.  Some people call them angel wafers, elephant ears, etc.  Looking at them, you'd think that they'd be pretty complicated to make, but surprisingly after making them in my pastry class, I was shocked at the simplicity.  If you're ready to up your level and gain some serious baking-street cred, take the plunge and make these for your friends.  They'll be so impressed!


So  you need to make Blitz Puff Pastry first, which is as follows:

Blitz Puff Pastry

8 oz Bread Flour
8 oz Pastry Flour (or All purpose)
1 lb Butter, slightly softened
0.25 oz Salt
8 oz Cold water

1) Sift the two flours and salt into a mixing bowl.
2) Cut the butter int othe flour, leaving 1 inch lumps.
3) Slowly add water to flour and mix until absorbed.  I use my hands to mix gently.
4) Let dough rest for 15 minutes.
5) Roll out the dough into a rectangle.
6) Fold the dough into 3 folds.  Wrap in plastic and refrigerate for 15 minutes.
7) Take chilled dough out, roll out again in rectangle and fold into 3 folds.  Refrigerate into 15 minutes.
8) Once again, take chilled dough out, roll out again in rectangle and fold into 3 folds.  Refrigerate into 15 minutes.  Now your dough is ready.

Palmiers
Recipe from Professional Baking, Gisslen
You'll need the blitz puff pastry that you just made and lots of sugar.  Spread a generous amount of sugar in your rolling area.  Take out your chilled dough and begin rolling into a rectangle on top of the sugar to coat.  Keep rolling until the dough is rolled out to about 12-inches wide and 1/8 inch thick.  Sprinkled more sugar on top of the dough.  You want a nice coating of sugar on both sides of the dough.

Determine the center of the dough.  Fold each side halfway to the center.  Then fold each side again so the two folds meet in the center.  Fold one half over the other to make a strip that is 6 layers thick.  Cut into 1/2 inch slices.  Dip each slice into more sugar.

Lay on prepared sheet pan.  Press down each slice with the palm of your hand to flatten lightly.

Bake at 375F until golden brown, about 10 minutes.  Turn the palmiers over and bake a second time for about 5-8 minutes.  Transfer to wire rack to cool.

They should be golden, flaky,  and crispy!