Raspberry Palmier

Raspberry Palmier

The usage of puff pastry is versatile. one of varieties I much like is this palmier, also called elephant ears, pig's ears or butterfly. I think it's rather pretty to be called something's ears, isn't it? especially my raspberry one.:) In order to make sweet, crispy palmier, bear in mind that you need to use a lot of sugar to get nice cramelisation. Let's have a relaxed teatime with this small Hearts.

You will need :
(for about 20 palmier)

1/8 of puff pastry / granulated sugar / raspberry powder / water (for caramelisation with sugar)

   Preheat the oven at 200 'C

   (1) Mix enough granulated sugar and 2Ts raspberry powder to get nice pink colour.

   (2) Roll out the pastry to 2mm in thickness on the prepared sugar. Make sure to use a
   lot sugar! Then trim off excess to make it rectangle shape.

3 / 4

   (3) Mark halfway by
   folding and unfolding again, and one thirds of both half, too.

   (4) Brush water on the clean side, and start to fold toward centre and
   press down gently. Follow the Photo 3 / 4.

After folding

   (5) Press down gently to flat, and wrap it and chill in the fridge for about an hour until firm.

6. Ready to bake

   (6) Slice it up in 1cm, and place it on the buttered tray. Then
   press down each of palmer. Chill for 30 min.

   (7) Bake at 200'C in the preheated oven for 10 min or until you
   can see the caramelisation well, then take out the tray and turn
   over each of palmier, bake about 5 min more. But watch out
   carefully not to burn it.

   (8) Cool on the rack. Now you can make a cup of tea for your
   sweet break time. :)