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
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