This is what I spent 5 hours of my day making.
5 hours seems long ….but, I actually think I made good time; considering I got them done in under a week.
I used a “quick puff pasty” recipe (FYI, I think it’s considered quick because it takes less than a day. But, it still takes at least 2 hours – assuming you’re really fast with a rolling pin.). And the palmier recipe I used did not require freezing them for a week before baking (I may try it that way in the future….but, not today. It’s my first try)
I followed the recipes from The Art and Soul of Baking. With the exception of the folding of the dough. In both the folding of the puff pastry dough and the shaping of the cookies, the recipe wording was a little difficult for me to make sense of. So, I consulted with You Tube.
I found this video to be really helpful in folding the quick puff pastry. The video is short and gets to the point. Because they use a book fold in the video, I did too. And, I think it the puff pastry dough came out just fine. However, it is a different fold than what is described in the book (I think….but then again….I was confused).
I found another video on Videojug to help me fold, shape, and cut the Palmiers. But other than the folding, shaping, and cutting, I stuck with the recipe in my book. Here is the link to the video: How to Make Palmiers
I just wanted to share this information with you in the event that you too are planning your first attempt at puff pastry and need a little extra help.