I made palmiers! :D
Okay, they don't look too good, do they... Actually I was making sausage rolls, and I made palmiers with the leftover pastry. The different sizes are due to not planning the shape of my leftovers properly. :P And somehow the sugar that I sprinkled on top got burned too quickly, so I had to take the palmiers out of the oven earlier. The recipe called for 20 minutes but the sugar started burning at 10 minutes...so my pastry probably didn't puff up enough. :/ In addition, the four pieces that are separated from the others actually have some paper stuck to the bottom, because the sugar burned and got stuck to the paper that I used to line the baking tray. Now I wonder how I'm going to get it off...
But I still consider it a successful attempt, since it tastes like palmiers! :D
It wasn't until recently that I discovered how palmiers were made...when my mother told me about a recipe she had seen on TV. She was describing it to me, and I said, it sounds like palmiers! So today when I was expecting to have some leftover pastry, I searched for it online. it is surprisingly easy (if you do not have to make the pastry yourself). There's a recipe here if you want to try it out. They were one of my favourite cookies in France, ever since I discovered them in the supermarket early in my stay. It wasn't until much later that I saw it in a pastry shop, much larger! (the ones in supermarkets are about 2 inches wide, and in the pastry shop, 4-5 inches, maybe?)
Anyway, here's a photo of the sausage rolls, just for the sake of it. I saw a recipe that asked us to score the pastry, but my mother never scored hers... so I decided to make both types and see whether there was a difference. I didn't brush the pastry with egg, so it doesn't have much colour... I'm not sure whether letting it bake longer would colour it or burn it!
Okay, they don't look too good, do they... Actually I was making sausage rolls, and I made palmiers with the leftover pastry. The different sizes are due to not planning the shape of my leftovers properly. :P And somehow the sugar that I sprinkled on top got burned too quickly, so I had to take the palmiers out of the oven earlier. The recipe called for 20 minutes but the sugar started burning at 10 minutes...so my pastry probably didn't puff up enough. :/ In addition, the four pieces that are separated from the others actually have some paper stuck to the bottom, because the sugar burned and got stuck to the paper that I used to line the baking tray. Now I wonder how I'm going to get it off...
But I still consider it a successful attempt, since it tastes like palmiers! :D
It wasn't until recently that I discovered how palmiers were made...when my mother told me about a recipe she had seen on TV. She was describing it to me, and I said, it sounds like palmiers! So today when I was expecting to have some leftover pastry, I searched for it online. it is surprisingly easy (if you do not have to make the pastry yourself). There's a recipe here if you want to try it out. They were one of my favourite cookies in France, ever since I discovered them in the supermarket early in my stay. It wasn't until much later that I saw it in a pastry shop, much larger! (the ones in supermarkets are about 2 inches wide, and in the pastry shop, 4-5 inches, maybe?)
Anyway, here's a photo of the sausage rolls, just for the sake of it. I saw a recipe that asked us to score the pastry, but my mother never scored hers... so I decided to make both types and see whether there was a difference. I didn't brush the pastry with egg, so it doesn't have much colour... I'm not sure whether letting it bake longer would colour it or burn it!
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