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
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.
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
12 minutes, then turn for 5-7 more
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!
Just my personal opinion. I've made these once or twice.5"3"1" in a few countries :>)
When you finish rolling a sheet you need to fluff sheet to let it return. Then before each fold, just a spritz from a water bottle.
they also need a short nap.