Palmiers

Discussion in 'Professional Pastry Chefs' started by rpooley, May 15, 2019.

  1. rpooley

    rpooley

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    So, on Silpat or parchment, they uncurl. On a full sheet, they make hard caramel that is nigh impossible to clean.

    Thoughts?
     
  2. Innocuous Lemon

    Innocuous Lemon

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    what sort of sugar do you roll them in?

    i use demerara, baked from frozen on low fan (2/5 in a Rational) and on parchment and rarely encounter unfurling unless the puff is overworked or has been rolled poorly, allowing too many creases and air pockets
     
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  3. rpooley

    rpooley

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    My puff is never overworked... ;)
     
  4. foodpump

    foodpump

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    Oven temp?
     
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  5. rpooley

    rpooley

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    @foodpump Would you suspect too low or too high? They're always worse on Silpat so I'm suspicious that the caramelizing sugar lets it slide too much.
     
  6. chefpeon

    chefpeon Kitchen Dork

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    You know, it's really hard to troubleshoot unless we know EXACTLY what you're doing, what your recipe is, how hot you're baking them, and how you actually are making up the pastries. Unless we know all the pertinent info, all this is is a guessing game.
     
  7. rpooley

    rpooley

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    @chefpeon

    80% butter to flour ratio
    AP flour of 12% protein
    No butter in détrempé
    No flour mixed with butter block
    Butter block lamination by French method
    6 tri-folds/half turns
    US granulated sugar
    1/2 inch slices with 15 min rest
    400 F
    12 minutes, then turn for 5-7 more
     
    Last edited: May 21, 2019 at 4:32 AM
  8. brianshaw

    brianshaw

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    How big (length and width) are you making them? For me, smaller is less predictable than larger. Also, I’d suspect your resting may be inadequate.

    How about a picture...
     
  9. rpooley

    rpooley

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    They just open up to heart shapes, which I guess I could market them as puff hearts.

    8-inch wide, then book fold

    The thread is suggesting it is not a common problem. I'll work with resting time and size. Thanks
     
  10. brianshaw

    brianshaw

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    Think of it this way: some guy accidentally threw his croissant dough in a fryer and became famous for inventing something new. If you master a new Palmier shape... you could become famous too. So don’t worry about mastering the classic; focus on flavor!
     
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  11. rpooley

    rpooley

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    Yeah, at least the taste is spot on. :)