Wednesday, October 14, 2009

Palmiers and Pinwheels

 So the rest of the Puff Pastry dough was baked into Palmiers and Pinwheels.
4 - Five Folding of the Puff Pastry, benching 20 minutes between each roll definitely helped with relaxing the dough and keeping the butter block in the dough.  And see the wonderful result of layers and layers of lamination.
Some people like the Palmiers baked till the sugar is caramelized completely, and also to extend the shelf life.  My Palmiers and Pinwheels are baked till Golden Brown and retained sugar crystals.
More pictures can be viewed at http://picasaweb.google.com/pastrydavinci


No comments:

Post a Comment

Thank you for visiting and for your feedback or comment. Have a great cooking adventure!

Note: Only a member of this blog may post a comment.