Palmiers (elephant ears) are one of my favorite viennoiserie. It is not so simple to make. It has to be crunchy outside, soft inside and nicely caramelized.
Ingredients :
- Puff Pastry
- Sugar
Prepare a puff pastry, an inverted one like here : click! Give two double folds then give a last single fold with sugar.
Then roll it out with a rolling pin about 60 cm lengthwise sprinkled with sugar...
Fold like in the picture... Wrap it in plastic film and place in the freezer for about 15 minutes.
Take it out of the freezer, and cut slices 1,5 cm thick, sprinkle with sugar, shape as an "Y" and put on an oven tray covered with baking paper.
Let it rest 15 minutes at room temperature, then put them in the preheated oven for 15 to 20 minutes (according your oven). Turn them upside down at mid-baking time. Then leave to cool down.
Jangadas :
The technique is pretty similar,
Roll out the dough (sprinkled with sugar) 60 cm lengthwise, then cut in 6 to 8 equal pieces, stack them up. Press a bit, then wrap in plastic film and put in the freezer for 15 minutes. Then slice it 5 mm thick, sprinkle with sugar and put in preheated oven for about 15 minutes... Turn them upside down at mid-baking time.
Leave to cool down. Then spread on some jam and cover with another jangada. Sprinkle with icing sugar.
Mine are a bit over cooked on the edge (sugar burnt faster so be careful) but they was nice, crunchy with a nice taste of butter :)
Overview :
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