Palmier (SUGAR SORCERY # 5)

The "Palm Tree" in French. Also goes by names "Coeur de France", "Jalebi", "Glasses, and "Pig's Ear. Variation from Spain, the sopaipillas. The Afghan, elephant ears. Easily identified by its heart/butterfly shape, one can readily point at this pastry in any bakery and shout, "A dozen Palmiers, sil vous plait!". One is just not enough. It is pronounced as palm-YAY. With YAY as the perfect word to describe it.

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



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Pâte Feuilletée "Traditional Puff Pastry" (SUGAR SORCERY # 4)

Food history is as rich as it's going to get. I was always fascinated to where, how or why a dish was born. Getting to know a certain dish in an intimate level is as delicious as actually eating it. It gives the food soul, hence satisfies the consumer's soul as well.

Pâte Feuilletée, or most commonly known as Puff Pastry is thin layers of pastry dough and fat on top of each other, resulting in a light, crunchy, flaky, rich confection. It starts as the dough undergoes a process called lamination. The dough, or the détrempe envelopes a solid fat (usually butter) or beurrage, rolled and folded making layers and layers of dough and fat. 

Creation of this pastry is still debated up to this day. Some say a version of the puff pastry goes way back in the 13 century found in Spanish Arabic books. Back then, it was called muwarraga, meaning "leafy" in Arabic. Others would call it foliatil, translating "leafy" in medieval Spanish. Fast forward a couple hundred of years to 1645, where Claudius Gele, a baker's apprentice and artist, whipped up a layered dough and butter concoction for his sick father who was prescribed a diet consisting of flour, water and butter. Despite Gele's mentor's warnings that the fat will weep out of the pastry, he still went on and baked it. To both their pleasant surprise, the heavens sang and a golden cloud of thin layers came out of the oven. With his great invention on hand, he went to Paris and worked at Rosabau Pâtisserie. He then moved on to Florence and continued to spread his pastry wings.

Pâte Feuilletée (puff pastry dough recipe)

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.)

Layered and hungry,

Rosey


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TWITTER