How to Make Beautiful Palmiers with Handmade Rough Puff Pastry
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- Опубликовано: 6 сен 2024
- This pastry is so versatile that I cannot stop using it! But I promise this one will be the last one for 2022. And what better way to finish this series than making something sweet. Palmiers are so simple yet tasty and beautiful. They go by various names like pig’s ears, palm leaves, elephant ears, hearts, or glasses. Apparently originated in France they would normally be made with puff pastry. Rough puff can be used for most projects requiring regular puff pastry, so this is the perfect use for it.
This is by far the simplest rough puff pastry recipe I’ve made so far. But if you’re feeling extra lazy, then you can just use some store bough puff pastry and follow the filling and shaping method towards the end of the video.
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For those people who find peeling cardamom from it's green shell too hard, but who would like to avoid the pre-ground powder: Indian/Asian shops usually sell the whole seeds already peeled in little jars.
Great tip! 👍
@@ChainBaker Charlie, perhaps you could add that to your Amazon Shop? Would make it easier for your subscribers. 😁
Also nice tip, if you're using whole spices, TOAST THEM. It amps up the flavor by 1000%. Simply place your spices in a dry pan and toast them on the stovetop until fragrant. Then grind them if you like. I really need to make these cookies whenever I have the time. They look incredible 😍
I've watched another of your videos using the rough puff pastry dough but not yet made it. My mother LOVES palmiers. She's coming to my house for Thanksgiving. I think I'll surprise her with these!
Thank you so very much for this highly anticipated recipe! This will be my "go-to" recipe for all things buttery, sweet, flaky and wonderful!!!
Thank you so much for the great support, Lan! 😍 The possibilities with this dough are endless 👩🍳
Oh how I love Palmiers, they are so delicious but not sickly. This was an amazingly simple tutorial and I now must make some. I do adore cardamom but more often than not I like my Palmiers just plain sugared so that the buttery sweet flavour shines. Thank you for this, you made it look pretty easy as always.
Yay - finally PALMIERS!!!!!! You know how I have been anxiously awaiting this video!!! I love the "flip" technique to help brown the other side and the addition of the sugar glaze after baking. Hmm - what ever will I be making today??? That is after prepping six of your Sourdough Pumpkins (two in cold proof from last night - four are proofing this morning and cold proof tonight), a double batch of pumpkin scones, Lemon Squares and ANZAC Biscuits?
ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 118K subscribers and continue to grow each week!!!! 🤩🤩🤩
As mentioned in the video, don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (169 members strong, sharing more than 1000 photos of their beautiful home bakes - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
I just love hearing about your projects! You're by far the most productive baker I know 😎 I know you'll fit the palmiers in your schedule effortlessly 😁
@@ChainBaker I just saw a recipe for Bourbon Pecan Slab Pie will use the Lloyd pans (the one you have) and make two smaller ones - I am going to try to fit that in my baking and work schedule today - I have been up since 4:30am prepping "pumpkins".
Now that's dedication 😎
I love those pans. Need to come up with another recipe to use them again 😅
@@ChainBaker A sourdough breadpudding with a maple bourbon glaze? Of course, we would also "knead" to make the bread by hand...
Poor Flint has been sitting in the fridge for so long I feel sad every time I open the door and look at him 😄 the layer of hooch is getting deeper and deeper. Definitely gonna do some more sourdough baking next year 🤞
Hello Chain Baker. In my country, the elephant ear is a layer of batter that is spurted into a flat layer in the fry oil. This creates a large flat fried bread. This is covered in chocolate, confection sugar or various jams and jellies. These however, while not elephant ears look absolutely DELICIOUS!! You did it again with the ruff puff!
I buy decorticated cardamom, I use it a lot in my coffee. For coffee I could leave the shells on, just grind the whole pods but then I want to use it in baking and it is so much easier without the fuss of getting skins off. I just grind small portions in my coffee grinder and have them ready. Now I must try this puff pastry, it looks amazing!!!!
Thanks for all your bread and viennoiserie videos. I've learnt so much from you!!
These turned out very wonderfully. Definitely gonna bake them again in the future.
I just made this. It's unbelievably easy to make and it taste great! Thank you for the recipe!
Nice one! :)
Pure perfection Charlie! Thanks so much. Just wanted to share quick tip on the cardamom powder...for those that dont have mortar and pestle, just grind whole pods with white sugar in a blender till finely powdered as much as possible and then sift it to remove the larger bits. Great recipe!
beautiful
For this recipe, my biggest problem was rolling the dough, I live in brazil so it's really hot here, I got the dough really cold so that it would stay cold in the warm weather, but it was really hard to roll it and it still got sticky.
One tip for those living in very warm weather: Roll once, fold it once, and return it to the refrigetator, it will take longer because you'll need to wait more times before the folds, but it will be much easier to roll it on the table.
Also, this is the best baking channel in youtube. I love "bake With Jack" but his videos are in a different style, so you compliment eachother nicely
ok, ok, you win! :) I have not yet tried to make rough puff pastry, but you have finally convinced me with these amazing looking Palmiers. I will make these this weekend!
The recipe is good. Fantastic! But more than that, I appreciate the tips, the ideas and tricks suggested to make the manufacturing very easy. With a little practice, I should be able to master this recipe in two attempts.
Thankyou sir.
You can do it! 😎
I have tried the recipe like this before and this was from my mom. It requires the dough with the yeast as well. But this type of dough looks much easier and less time consuming. So I guess I will use this type when I am busy and my family's recipe when I have a lot of time. Thank you!
Hey - love your channel! I've learned so much! Have you ever made piroshki? I had some from a grocer in Spokane and they were amazing! They were filled with cabbage, mushrooms, and carrots, and the bread part was very similar to Native American fry bread. I'd love to try making something similar someday!
Like this? ruclips.net/video/9TfTufloDhQ/видео.html 😁
I've only had them with cinnamon and sugar but I'm thinking ground pecans or even figs might be nice...
happy new year
yesterday i tried this
the first time to try paff pastry ,but it was amazingly good
all my family was really satisfied
I do pastries and I’ve been looking for a simple step pastry dough and I need to thank you!!!
Hi Charlie! For the past few weeks, I've been tearing through your videos. Hands down the clearest and well thought-out baking instruction I've ever seen. For an engineer like myself, I really appreciate your focus on the chemistry! Looking forward to many more recipes 🙂
(P.S. Could you possibly include the baker's percentages for the recipes on your site? It would really help for scaling!)
I made these yesterday. They came out delicious, thank you so much Charlie!
Mine weren't as pretty as yours, I need practice cutting them, but I did it, from start to finish and the taste is exceptional. With practice, mine will hopefully look like they came from a Baker's Front Store window, like yours. Thanks again, I love your videos, I am learning so much. 😁
😉
Have you done a video about freezing dough? What stage in the process to freeze it, how best to freeze it, what the consequences are, thawing and / or cooking from frozen, etc.? Like a whole experiment video. I've read a lot of mixed information on the topic
ruclips.net/video/NlIuDpQmEVU/видео.html 😉
This recipe reminds me of the time I made "cinnamon rolls" with left over pie crust. They were so good. Now I can upgrade and make these instead!
I love baking with cardamom. Maybe this video will inspire me to actually make rough puff for the first time…
Ty it! It's super easy. And if you love cardamom I'll be posting a brioche bun recipe with cardamom and cinnamon layers inside 😎
I can really recommend investing in a mortar and pistil, but also something for processing garlic and ginger. These are my most often-used kitchen appliances!
Ginger and Garlic are important for a lot of Indian and Arabic dishes. Cardamon, cloves, anis, etc. may also find their way into these dishes, or into a great variety of sweet dishes...
BTW: I rip cardamon open by hand and then crush them or grind them depending on the usage.
PS: Anis, cloves and cardamon can give a ginger-bread taste, even without ginger. I use them to make sweets out of oatmeal and almonds (with bananas as a binder and some chocolate)
Add in ginger powder... Chai masala! Definitely will attempt this recipe.
Could you please make a video of basic biscuit and cream filling or chocolate filling .
Thanks for amazing video ❤
New subscriber here due to this video. You have inspired me to try rough puff. I will let you know how it goes. Thank you
Well, I finally made them - not sure what was in my head while I was making them, but I digress. The recipe is flawless and if I would "just stick to the plan", they will turn out perfect. Mine did turn out quite nice, even with all of the "detours". Will stick to the "plan" next time. Photos have been posted on "Charlie's Baking Buddies"
I've made them a few times with tarragon. It pairs wonderfully with all the butter in the dough. Otherwise, I'm on team cardamom as well. 😁
Can puff pastry like this be made with a sourdough Starter? Wonder if that would put a different flavor profile on it or make it taste any better.
I don't have any starter on hand, but I'd bet it could work and be interesting. I was thinking of doing some walnuts and orange zest in addition to the cardamom and cinnamon sugar, but sourdough sounds awesome.
I guess it could work. Swap some of the flour and all the water with a starter and try it out. Personally, I think it's better without it 😅
@@ChainBaker I will definitely try the original first. I’ve recently gotten into sourdough and have had a itch to try it with everything.
We call them Preussen (Prussians) in Switzerland (in French either Prussiens or Cœurs de France, French hearts), though colloquially they’re also known as Eselsohren (donkey ears). Living up to their name, they almost always come plain, i.e. no spices, sugar only. I’ve seen vanilla ones, but those haven’t been around for long.
Just pulled Palmiers from the over - last bake of the evening. Thankfully, I am off work for the next three days - I can plan my Thanksgiving bakes.
I wish it was evening here. I'm off to work 😆
No doubt you'll be a busy Thanksgiving baker. Can't wait to see all the goodies 😉
@@ChainBaker hope you have a great day at work! Will be sure to post photos of my Thanksgiving bakes!! 😍😍
Thank you so much for that simple way of making something wonderful I like home made pastry a lot! Would you please make some simple cookies and oatmeal cookies I know there is a lot of recipes out there but I always like your approach and the way you make things is much better.
they look like the tops of ancient pillars, and they look tasty 😋
The day I make these, and it will be soon, will be a very, very good day.
Thank you for this recipe! As always, praying you are doing well!
🙏
I'm really enjoying your videos. Come see us in Texas sometime!
Thank you so much, Travis! 🤩
Thank you 💕
I've always wanted to try and make these...
man those things are so good
What do I think?
Fabulous! Cannot wait to try these!!
❤ this recipe! 👆
I remember spending about 30 mins peeling the cardamom pods to get the seeds to make cardamom buns. 😂 Totally worth it tho.
Look amazing - cant wait to give them a try.
Ohhhhhh my goodness my daughters favorite!!!!
I’m going to get fat if I’m not careful 😂
“He whom the lord love the, he maketh to grow fat”. What a wonderful recipe! I love cardamom
😁
In Ecuador we call them "orejitas" which means little ears
They're adorable, love it! Have a wonderful day :-)
Charlie, Big Cardamom should sponsor your work! 😊
😅
looks so good I added this to my list
how long this kind of bread stay fresh? Im thinking how much I make at a time
Here for it!! =)
Hi. Thanks for sharing... I am a new baker and will make this for my next project.
Qn 1 : I was trying the whole wheat bread the other day... am I right to expect the whole wheat bread to be much denser than those made with AP flour?
Qn 2 : Does adding more yeast result in getting a softer dough?
Thank you.
It can be quite dense depending on the recipe. Here is a playlist of whole wheat bread you may like - ruclips.net/p/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by
More yeast does not make the dough softer. There are other methods and ingredients for that. Fat, scalding, adding more water, etc.
Hi Charlie....wow these look amazing!!!! Just a question. I always have the problem when baking for example this morning i was baking your cinnamon knots and it takes longer to rise than 45mins...which is ok but i then find with the second rise is almost ready but i have to leave the house to do something and need to put it in the fridge to slow down a bit. Is it ok to finish the second rise in the fridge? So if i bring it out of the fridge i let it come to room temp then roll it out and shape them? sorry for being so confusing
another question my cinnamon rolls tend to come out quite dry....any ideas why? (im using your recipe)
You can definitely chill the dough down to slow fermentation. You can roll it right from the fridge. After that they will take longer to rise because the dough is cold. Here is my new and improved cinnamon roll recipe - ruclips.net/video/GkAnwnY5uGI/видео.html
Why can't you cut the butter into the smaller size to begin with? That seems quite simple, so what is the reason?? This seems pretty simple, even if it takes about half-a-life time to make it! I really love your channel and so many of your recipes are wonderful. I hope to make more of your rye flour recipes. I tried one recently, and was amazed at how easy it was----far less "sticky" than expected!
I reckon that breaking the butter up in the flour gives it such a shape that it results in a more streaky dough and better layers. But I could be completely wrong 😅 Guess I'll have to try it out someday!
My mother makes cardamom sugar powder at home. She doesn't even peel the cardamoms. She grinds it with some granulated sugar* and it comes out as a powder. There's a lot of flavour in the pods.
*The size of sugar crystals here in India tend to be bigger than what I've seen people from other countries use.
bro I have an issue, i keep getting a crusty black bottom do you think adding a little bit of water in the aluminum plate where I put my ready to bake dough would help?
Bake at a lower temperature. That should fix it.
I'm pondering lemon/lime sugar for filling
Sounds good! 😁
@chainbaker, can you do a new video on Croissants, please?
I still have not learned to make them properly, but I'll get there eventually 😅
Looks like a mustache to me! Nice video, as always.
Damn, this looks nice. Will have to try it out next time for the party ;>
I wonder - is rough puff pastry good enough to replicate yours banoffee cruffins? Classic puff pastry is so damn hard for me that I'm truly demotivated to try it anytime in the near future...
It would make for quite a different result. But could be an interesting experiment :)
Yummyyy 😫
How to increase shelf life without preservatives.?
Baking and consuming fresh is the only way. You can freeze them and bake right from the freezer
From Palmiers to Kouign-Amann, it's only one small step. Please, I need a Kouign-Amann recipe with your approval on it. Thank you
I'll get to it eventually 😅
5:33 I have always wondered why we are told to preheat the oven a long time in advance, until I found out just now after some googeling that it is regarding gas ovens. (My electric one only takes 5 minutes.)
If anything an electric oven would take longer. It takes 5 minutes to heat the air inside the oven and not the oven itself.
@@ChainBaker So I can't trust the oven thermostat? My baked goods are "always" perfectly baked. Whether it's because of the oven's air temperature, or not, does it really matter? I mean, isn't 200 degrees 200 degrees regardless?
If it works, it works I guess. But I know for a fact that my bread would not rise well at all if I placed it in the oven 5 minutes after switching it on.
@@ChainBaker I have read the a gas oven take 20 minutes to reach the desired (thermostat) temperature, is that correct?
It depends on the oven. Gas ovens are not all the same. Most important thing is to get to know your own oven and use it effectively.
Every oven should be well preheated for bread baking to achieve a good oven spring. Just because the thermostat says it's up to temperature does not mean it will bake bread very well. Of course, it depends on the bread too. Small rolls etc. can be baked in a cooler oven.
conjoined twin cinnamon buns
Can I chill my dough down in the fridge for 1 hour before cutting it (my knife is dull)?
Totally.
@@ChainBaker what about freezing it?
It may become brittle. Might be harder to cut. But you can freeze it for storage for sure.
@@ChainBaker alright, I think I’ll chill it in the fridge for an hour for the best results, thank you for the feedback! Keep up the good vids!
Schweineohren = Pig ears. :D
Greetings fom Germany
Nutella and peanut butter!
for egg wash do you use only the whites or the yolk?
The whole egg 🥚
@@ChainBaker i have been doing egg wash wrong ive only been using the yolk
There is no right or wrong. I sometimes also only use the yolk. It just depends on what you're making and whether you can use the white for something else or not :)
@@ChainBaker when i use only yolk it looks yellowish and kinda sweet
would try both and egg whites only next time
These look delicious, but I can't find the link for the written recipe.
Right under the video title. Click 'show more' ✌
@@ChainBaker Great! Thanks. I'll be trying them.
This is like the same dough for a pasteis de nata/belem.
I should make those one day! 🤩
"Finish him"... "Palmier wins"!
I followed your recipe to a T, 200g chilled butter, 250 g bread flour, 5 g salt. Everything looks the same as you processed however, your dough appears to be much smaller than my 4-3/4 inch in diameter and thickness is 1 -3/4 inch same as yours. Any comments.
No idea how you managed it. But it can't be a bad thing, can it? 😂
@@ChainBaker Actually, the finish product is beyond my expectations. Great recipe, I wish I can send you the photo. I am so impressed with the lamination it's so perfect. This one is a keeper, I can create other yummies calling for puff pastry using this recipe. Thank you so much.
@jimsales3743 ✌️😎
why cant we just cut each butter cube 2 times so that we get 4 smaller pieces?
Sure, you could do that. I prefer breaking it up by hand.
ChainBaker, how am I going to lose the pounds I want to make these wonderful looking Palmiers🤨? ;0).
Gotta skip a meal after eating them. That's the only option 😅
@@ChainBaker You mean at least a few meals 😀, have a great day ChainBaker. ;0)
✌️😎
Bang goes the diet again. Oh well.
After two folds it isn't 9 layers, it's 6.
First fold = 3. Then I fold it in three layers. Is that not 3 x 3?