Baking Classics
The Technique
Palmiers
Palmiers are some of the most lovely cookies that may be prepared with a small batch of Buttermilk Puff Pastry dough. They’re simple in nature but truly make an impact when offered with a fine collection of desserts ranging from Buttermilk Petit Fours to Classic Lemon Bars. A bakeshop staple, granulated sugar, is what helps give these their signature crisp texture & golden color. Miniature Palmiers simply utilize the classic folding & cutting style technique of these irresistible pastries on a much smaller level compared to the traditional version. Therefore, due to the petite nature of the cookies, they will puff apart during the first portion of the bake time. Once the sugar melts & it’s time to flip the cookies, they may be pressed back into the original shape & will retain it for the duration of the bake time. Work quickly for the best results. Larger Palmiers may certainly be made using this very same method. Omit the cut down the center of the flat piece of dough & proceed with the instructions as directed. Learn how to make an effortless culinary classic that is sure to create a buzz at your next social gathering.
Miniature Palmiers
makes 5 dozen
1/4 recipe Buttermilk Puff Pastry
8 Tbsp granulated sugar
Prepare the Buttermilk Puff Pastry dough as directed. Cut the dough into quarters. Wrap three of the portions in plastic & chill. Sprinkle 1 tablespoon of sugar over the work surface. Place the remaining dough on top & sprinkle 1 tablespoon sugar over the surface. Roll the dough into an 11 x 7-inch rectangle. Sprinkle 2 tablespoons of sugar over & under the dough during the process. Trim the dough edges. Cut the dough in half lengthwise to create 2 {6 1/2 x 3 1/2-inch} rectangles. Fold each side of the dough for both of the rectangles lengthwise so that they meet in the center; sprinkle them with 1 tablespoon of sugar then fold the dough in half. Sprinkle the surface with 1 tablespoon of sugar. There should be 4 layers of dough. Transfer the dough logs to a parchment paper-lined half sheet pan. Freeze 30 minutes.
Preheat the oven to 400 degrees. Slice the dough into 3/8-inch pieces & place cut side up on a parchment paper-lined half sheet pan. Bake 8 minutes. The cookies will puff apart. Remove from the oven. Let stand a few seconds. Pinch the cookies back into the original shape then flip them over. Return to the oven. Bake an additional 8 to 10 minutes or until golden brown & crisp on the bottom. Cool completely.
Buttermilk Puff Pastry
makes 3 lbs
2 1/2 cups all purpose flour
1 1/2 cups cake flour
2 tsp kosher salt
3/4 cup ice cold water
1/2 cup cold buttermilk
1 lb unsalted butter, frozen
Whisk together the all purpose flour, the cake flour & the salt in a large bowl. Make a well in the center of the mixture & pour the water & the buttermilk into it. Use a rubber spatula to blend the mixture, swiping the bowl sides as necessary until combined. Form the dough into a disc. Cover with plastic wrap & chill 20 minutes. Meanwhile, run the frozen butter down the large holes of a box grater. Place it onto a piece of plastic wrap. Using the wrap, form it into a 5 1/2 x 7 1/2-inch rectangle. Chill the butter.
Remove the dough from the refrigerator & place it on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Remove the butter from the refrigerator & place it in the center third portion of the dough leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Repeat the process two additional times. The dough will have a total of 3 turns. Cover the dough surface with plastic. Chill 30 minutes.
Remove the dough from the refrigerator & place it on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Repeat the process two additional times. The dough will have a total of 6 turns at this point. Wrap the dough with plastic. Chill 8 hours or overnight.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Miniature Palmiers
The first step to creating these beautiful, flaky-crisp cookies, is preparing the Buttermilk Puff Pastry dough. They may then be used for a variety of entertaining needs from bridal showers & Easter gatherings to Mother’s Day & birthday celebrations.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Prepare the Buttermilk Puff Pastry dough as directed. Cut the dough into quarters. Wrap three of the portions in plastic & chill. Sprinkle 1 tablespoon of sugar over the work surface. Place the remaining dough on top & sprinkle 1 tablespoon sugar over the surface.
1a
Roll the dough into an 11 x 7-inch rectangle. Sprinkle 2 tablespoons of sugar over & under the dough during the process.
1b
Trim the dough edges.
1c
Cut the dough in half lengthwise to create 2 {6 1/2 x 3 1/2-inch} rectangles.
No. 2
Sprinkle granulated sugar all over the dough.
2a
Fold one side of the dough lengthwise so that it meets in the center. Sprinkle with sugar.
2b
Repeat the fold with the other side of the dough.
2c
Fold the dough in half to create a thick log.
2d
Repeat with the remaining rectangle of dough. Sprinkle the surface with 1 tablespoon of sugar. There should be 4 layers of dough. Transfer the dough logs to a parchment paper-lined half sheet pan. Freeze 30 minutes.
No. 3
Preheat the oven to 400 degrees. Slice the dough into 3/8-inch pieces.
No. 4
Place cut side up on a parchment paper-lined half sheet pan.
No. 5
Bake 8 minutes. The cookies will puff apart. Remove from the oven. Let stand a few seconds. Pinch the cookies back into the original shape then flip them over. Return to the oven. Bake an additional 8 to 10 minutes or until golden brown & crisp on the bottom. Cool completely.
The Tune
“Did I Remember” Billie Holiday
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