Palmiers

November 24, 2012

I think is time for me to be honest and set things straight. I am not a baker.  I am not a dessert making person. I never said I was, but I don’t want to give the wrong impression. I do not like to measure and I have a huge problem following a hard set of rules when it comes to cooking. There, I said it. I am not going to pretend I am good at something I am not. So when I posted a recipe for passion fruit cream tart, dulce de leche molten cake, churros and even the vanilla bean and blueberry bread pudding, I was probably not in my element and most likely Mr. B (the baker of the house) was by my side. Wao, I feel so much better! Ha!

Since I started this blog, I have been pushing myself to learn, to slowly get the confidence to use the oven for more than just savory dishes and I have been easing my way into the sweets world. I am doing this for me and for you. I want to be a more well rounded cook and I want to bring you a fair share of both sweet and salty.

My lack of expertise in the baking field is why you will see super easy dessert recipes in this blog. But at least I am trying, I am fearless and I am owning my weakness. I wish I could say the same thing about other areas of my life but even if that is not the case, at least this makes me feel proud and that’s why I am sharing it with you. So that together we can feel motivated about facing our fears, improve where we are lacking and persist in our pursuit to move mountains.

So talking about easy desserts, here is an ultra-simple sweet treat that will have you baking in no time. These cute almost heart shaped cookies are called Palmiers by the French but are also known as Elephant Ears. They have become my go-to cookies. All you need is store-bought puff pastry, sugar and a 450 degree oven for less than 10 minutes! Are you serious? it can not get any simpler than that. Take it from me the I-dont-like-to-make-desserts kind of gal.

Palmiers

Roll out the thawed puff pastry sheet and place on top a sugar covered surface, sprinkle sugar on top and press down with a rolling pin. Fold ends until they meet in the center.

Fold once more so that one rolled side is on top of the other. Cut log into 1/2 inch slices.

Is difficult to believe that this is it. All you need to do now is bake these puppies.

Place each slice on a greased baking sheet separated by at least 1 inch all around and bake.

These easy to make cookies are crispy, light and give a sophisticated touch to your next tea or coffee gathering with friends.

Serve them with tea, coffee, hot chocolate or eat them by themselves. No way to go wrong here.

Ingredients

1 cup granulated sugar

2 sheets store bought puff pastry, defrosted

Directions

Preheat oven to 450 degrees F. Sprinkle about 1/4 cup of sugar over a flat surface like your kitchen counter. Roll out the puff pastry, evenly sprinkle another 1/4 cup of sugar over the dough and roll with a pin so that the sugar is pressed into the puff pastry on top and bottom.

Fold each end of the vertical side of the dough inward, until you meet in the middle of the dough. Then fold 1 half over the other half and press the two sides together gently. Repeat same process with the other puff pastry sheet.

Starting at one end, cut the dough into about 1/2 inch thick slices. Each slice will be a bit loose and might look like it will fall apart, but press slightly to ensure that they don’t unroll as you transfer them into a greased baking sheet. Place each slice separated by about 1 inch as they will increase size and you don’t want them to stick together.

Set the tray in the middle of the oven. Bake for 6 minutes, turn them, and bake them for 3 more minutes.  Once they are out of the oven, allow them to cool, serve, and enjoy.

TIPS

  • To obtain even slices cut-off and discard a thin slice at each  end of the log as they won’t have quite the same shape as the rest.
  • When the first 6 minutes have passed and is time to flip the palmiers, make sure to do so very very fast as the caramelized sugar sticks to the cooking sheet as it cools down. Same idea for when they are completely baked and will be transferred to a cooling rack.

Adapted from Ina Garten

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