Bake 52 Week 12: Palmiers

You know a recipe is going to be good when the it directs you to roll the dough out not on a lightly floured surfaced, but a lightly sugared surface!  I had hight hopes for this one!

This week’s pick was Palmiers, a cookie I had not heard of before.  When I read that it is make using puff pastry, I was a little stressed out.  All I’ve ever heard about pastries is that they are difficult to master.  I had no preconceived notions that I would pull this recipe off like a master, but making the puff pastry turned out to be easier than I anticipated.

It is a bit time consuming:  mix, chill, roll, chill, roll, chill, roll, chill, bake.  BUT, I was so happy to read that this dough can be made ahead and either refrigerated or frozen.  Palmiers just scored some bonus points!

I had to laugh because, as usual, I didn’t read the recipe very thoroughly ahead of time.  Most of the time, recipes will call for butter to be softened…and I never plan ahead to set it out and have it softened by the time I’m ready to bake.  I was so on the ball this time and set my butter out first thing in the morning, only to find later that this recipe calls for the butter to be chilled.  Dang it!

I also had to laugh because I secretly chuckle at Amanda and her obsessive use of a ruler in her baking.  I’m mean really….can’t you just eyeball it?  Well, guess who pulled out the ruler this time?  Yep….me.

Whenever a recipe tells me to roll the dough out in a certain shape, it’s almost a guarentee that mine will roll out in a completely different shape.  This time was no exception, but by the time I got through all the rolling required, I had the square down pat and my ruler to verify that it was the right size.  It’s possible that it might make an appearance in future recipes, though I should probably buy a new one dedicated soley to baking because I can only imagine the number of germs on my household ruler from all the grubby hands that touch it on a regular basis.  I’m sorry for laughing at you Amanda….I’ve learned that there is satisfaction to be found in having perfectly measured baked goods.

I did cheat a bit on the last chilling session required for the puff pastry.  The hour was growing late and I didn’t want to be up until midnight making cookies.  So, I put it in the freezer for 20 minutes and called it good.  The last rolling was kind of brutal on me….that darn dough would NOT roll out bigger than a 6×6 square.  It took some coaxing, but it eventually cooperated.

After the dough is rolled, it chills in the freezer for 20 more minutes and then you cut the cookies.  The recipe suggests baking for 15-20 minutes and then flipping the cookies over. Mine baked for 25 minutes and were still pretty squishy, but I managed to finally flip them. Here they are, drowing in butter in the oven.

Then, they are supposed to baked for 5-10 more minutes until crisp. Mine went for almost 15 more minutes and the only thing getting crisp was the edges, so I finally took them out. The book does not show a completed picture, so I had to look online to know if mine looked the way they are supposed to…..and I’m pretty sure they don’t.

I’m curious to see how everybody else’s look to know if I’m way off base or not.  It was quite late when I finished and the smell of all that butter had my stomach feeling a little overwhelmed, but I sacrificed and had a bite before going to bed.

Because it was so late, I left the second half of the dough in the freezer for another day.

I really enjoyed the process of making these cookies, as I’ve never ventured into anything even close to this.  However, I was not a big fan of the cookie itself.  I wish it had been a bit sweeter and not so buttery….it seemed that all of the sugar from that final rolling dissolved into the butter and the flavor was lost.  I doubt I’ll make this particular recipe again, but I’m glad to have the first attempt at puff pastry out of the way so that I’m not too intimidated to try other recipes that use it.

Bekah was this week’s host….check out her blog for the recipe!


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2 Responses to “Bake 52 Week 12: Palmiers”

  1. bekah Says:

    I think your palmiers look great. I little dark on the outside, but all the flakes are there. I’m not sure why they were swimming in butter while cooking, mine didn’t do that… but hey, maybe yours are right, and mine are wrong.

    I liked making the puff pastry too. So yummy, and so much better than store bought.

  2. Amanda Says:

    I make fun of myself too so don’t worry about it! I have been trying to guess the right measurement and then test it to try to be better. I have grown to like it so much I don’t know if I could ever be ruler-free though. I am curious about the other half of the pastry too! They do look good, but I will take your word for it.

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