Tuesday, December 09, 2008

puff pastries 2: Apple pâte feuilletée + Palmiers with black sesame
勤勞的酥皮 2: 焦糖蘋果派 + 黑芝痲蝴蝶酥

The Apple pâte feuilletée didn't turn out as what it supposed to turn out to be, holding me back from posting the recipe (even though it tasted pretty good!); Oh my, the palmiers were a blast! I almost want to cry when I had the first bite! Totally worth the effort :D


Apple pâte feuilletée




Palmiers with black sesame

one 9" pie
recipe revised from Chocolate Desserts by Pierre Hermes


All purpose flour // 420g
Cold water // 185g
Salt // 2 tsp
Unsalted butter, melted and cooled // 70g
Butter(lock-in), slightly softened // 425g

1. Place flour on a working surface and make a well in the center. Dissolve the salt into the cold water and add this to the center of the flour well. Slowly start mixing the flour and the water together with circular motions and always working in the center so the water is absorbed by the flour and we work neatly. When they are mixed, add the melted and cooled butter.

2. Knead the dough for about 5 minutes. It will not be a super smooth dough at this point but don't worry because we will keep developing the gluten as we roll the dough. Wrap the dough in plastic wrap forming a rectangle that is approximately 6 inches long on one side. Refrigerate overnight.

3. To make the lock-in butter, cream the butter with the paddle attachment until smooth but still cold. Wrap in plastic wrap also forming a rectangle that is a bit smaller than the previous one. Refrigerate overnight.

4. The next day, pull the dough out of the refrigerator and roll to a rectangle that is about 1 cm thick (1/3 inch) and about 30x18 cm long (12x7 inches). Remove the lock-in butter out of the fridge. It will be harder than the dough but we need to have both right about the same consistency, so pound the butter with a rolling pin to soften it slightly.

5. Place the slightly softer butter on top of the right half of the dough rectangle. Fold the left side of the dough over the butter creating a packet. Seal in the edges. If necessary, press the dough down so the butter reaches every corner of the dough. We want the butter to spread evenly all over to create even layers. Place the dough on a sheetpan, cover it with plastic wrap and refrigerate for 2 hours.

6. Remove the dough from the refrigerator and roll it to a rectangle that is 3 times wider than tall, about 52x18cm (7x21 inches). Fold the dough like a letter, bringing the right third over the middle third and folding the left on top of it. Wrap in plastic and refrigerate for 2 hours. This was the first turn and make sure to mark it somewhere so you don't lose track of how many folds you have done.

7. Repeat this procedure 5 more times for a total of 6 letter folds, always rolling the dough with the open edges to the left and right of you. Refrigerate the dough after each turn. Use flour when rolling but brush off any excess after each turn to avoid getting too much flour on the dough. If the dough rips a bit and the butter is exposed, don't worry, try to patch it as well as you can but keep going. After all the folds are done, it will not matter that much.

8. After the last fold, refrigerate the dough overnight.

9. Sprinkle granulated sugar on top of a sheet of puff pastry. Fold it just like a fan. Take the left side and fold it in the middle and the same with the right side. Then fold these two against each other creating a fan. Roll this log in granulated sugar and refrigerate for 15 minutes until it chills some more.

10. Cut 1/2 inch pieces vertically. Press each palmier gently into granulated sugar and black sesame (both sides).

11. Place these on a sheetpan lined with parchment paper.

12. Bake in a 375F oven for 8 minutes. Turn the palmiers over and bake for another 8 minutes. Remove pan from oven and let the palmiers cool.

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