This lovely pastry is sometimes called palm tree because of its shape. For me, I'm unsure it got the either elephant ears or palm leaves. I don't really mind how it is named because I've just felt in love with this amazing but so-easy-to-make sweet. And because of this recipe, I decided to cancel my yoga class, put on my apron and bake.
I suggest this recipe for your lazy summer tea. You will enjoy it as much as I do. Guarantee!
Ingredients
150 g ready-made puff pastry, rolled thinly and cut into a square
100 g sugar
½ tsp cinnamon
Method
1. Mix the sugar and spice. Add the cinnamon to the sugar and mix them together.
2. Coat the pastry. Take the pastry and sprinkle the cinnamon sugar over the top. Then gently spread it out with your hands. Finally roll the rolling pin over the surface to press the sugar in completely. Turn the pastry over and do exactly the same thing on the other side.
3. Fold the pastry. Fold the longest sides of the pastry inwards by about 2cm, and flatten with the rolling pin. Fold both sides over once more, sprinkle again with cinnamon sugar and roll.
Lastly, fold the pastry up completely and roll the rolling pin over for the last time.
4. Slice the pastry. Cut the folded pastry into thin strips, making at least 20 individual palmiers. You can discard the untidy ends. Then turn them onto one side and place them on a tray.
Put the tray into the fridge and chill for 15 minutes.
5. Bake the palmiers. Remove the palmiers from the fridge and arrange them on a baking tray lined with greaseproof paper. Leave about 2 to 3cm between each one as they will expand and open up to form their 'palm like' shape. Don't leave too much space as they'll spread out too much. Then place the tray in the centre of the oven and bake for 15 minutes.
6. Take the palmiers out of the oven, and transfer them to a plate to cool down.
Serves:
makes 20 small palmiers
Happy Baking!
Lovely serve with tea or coffee at breakfast or as an afternoon snack.
I have been practicing my photography recently therefore this recipe got more fotos. I try to stick to the Simplificism concept. What do you think?
Everyday, I wake up and ask Steph if he's thinking about something to eat. Any food, any recipe. And the answer of all the time is ''surprise me!''. He always enjoys my baking no matter it's successful or not. Thanks for being my huge fan, love.
1/ White & Dark Chocolate Mousse (W/ Red Berry)
ReplyDeletehttp://www.greenandblacks.com/us/recipes/online-recipes/white-and-dark-chocolate-mousse-with-red-berry.html?cad_id=white+chocolate+mousse+cake
2/ Apple Tarte Tatin
INGREDIENTS
For the tarts:
7 ounces unsalted butter, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 Granny Smith apples, peeled, cored, and cut into halves
2 cinnamon sticks, broken in half
Two 7-inch-diameter discs of puff pastry, rolled to ¼ inch thickness
For the caramel sauce:
1 cup sugar
1 cup whipping cream
PREPARATION:
Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans. Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans.
Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork.
Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to 375°F/180ºC. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld.
Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly.
Place the pans with the tarts over high heat until the caramel in the bottom of the pans begins to bubble. Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve.
Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.
I hope you will enjoy it ;)
Thanks for the suggestive recipes. I will try it as soon as possible!
ReplyDeleteCheers for visiting my blog xo
"Surprise me" làm chị nhớ tới bộ film Ratatouille và chắc gương mặt của Step sẽ rất giống nhân vật nhà phê bình thức ăn khi thưởng thức món ăn của Bee, nhìn món nào cũng hấp dẫn hết
ReplyDeletehihi cảm ơn chị, steph dễ tính lắm nên món nào cũng khen ngon.
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