Palmier
- Rosey
- Aug 24, 2017
- 1 min read
(SUGAR SORCERY #4)
The origin of palmiers' significant existence is unfortunately undocumented. Its early recipes dated back in the turn of the 20th century. In fact, an old recipe for "palm trees" is found in Viennese Cooking, O. and A. Hess (Crown: New York) 1960, page 213 was found. Many similar forms of this pastry around the world are out there. Consumed by blissfully daydreaming humans in different parts of the globe. It is made of Pâte Feuilletée or Traditional Puff Pastry. Laminated, rolled and cut into its heartwarming signature shape.
Palmier Recipe
Pâte Feuilletée:
200g plain flour
7g salt
100g cold water
50g melted butter
100g dry butter
(NOTE: Now finding dry butter at your local grocery store might be tricky. Generally US made butter is about 80% butterfat, 17% water and 3% protein. European butters have about 82-83% butterfat. Dry butter's fat content goes up to 86%! You can use the best quality butter you can find. Though the lamination process will be slightly difficult as your butter will melt faster.)
Sugar Mixture:
100g white caster sugar -I used vanilla sugar. Made it 200% times better! Just pop in an emptied vanilla pod into an air tight container of regular sugar and let the vanilla's powers do its magic! ;)
Bake at 180 degrees Celsius for 20-25 minutes
With a hungry heart,
Rosey
