livedoor2009年02月10日
Palmiers
Palmiers
ingredients
make 12
375g Puff Pastry
Flour, for dusting
100g caster sugar
butter, for greasing
150ml double cream, whipped
1. Preheat the oven to 220 C.
Roll out the pastry on a lightly floured
surface to a 30 x 25 cm, 6 mm in thick.
Dredge with 1/4 of the sugar.
Fold both long side halfway towards the center.
2. Dredge with 1/3 remaining sugar and
fold again lengthways, taking the sides
right to the center
3. Dredge with 1/3 remaining sugar and fold
in half to make one long strip.
Press lightly.
Cut the strip into 24 slices.
Arrange on a greased baking tray, flattening the
biscuits slightly.
Bake for 8-10 minutes until golden.
Remove from the oven, turn the pastry over and
cook for a further 5 minutes.
Transfer to a wire rack and allow to cool.
4. Fill a piping bag with cream and pipe over half
palmiers.
Sandwich the palmiers together and dredge with
extra sugar if liked.
Roll out the pastry on a lightly floured
surface to a 30 x 25 cm, 6 mm in thick.
Dredge with 1/4 of the sugar.
Fold both long side halfway towards the center.
2. Dredge with 1/3 remaining sugar and
fold again lengthways, taking the sides
right to the center
3. Dredge with 1/3 remaining sugar and fold
in half to make one long strip.
Press lightly.
Cut the strip into 24 slices.
Arrange on a greased baking tray, flattening the
biscuits slightly.
Bake for 8-10 minutes until golden.
Remove from the oven, turn the pastry over and
cook for a further 5 minutes.
Transfer to a wire rack and allow to cool.
4. Fill a piping bag with cream and pipe over half
palmiers.
Sandwich the palmiers together and dredge with
extra sugar if liked.
