• Top Parisian Noshes - 15

    From Dave Drum@1:3634/12 to All on Friday, March 03, 2023 11:32:00
    The Palmier at Carette: Tourists love the city’s ornate tea salons, but Carette, which first opened in the 1920s on the Place du Trocadero, is
    where the locals go. The original one (there are now three), redecorated
    by Hubert de Givenchy 20 years ago, is dressed in pink salmon marble,
    brass accents, chocolate velvet curtains and Art Deco chandeliers.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Palmier (Cheese Wafers/Straws)
    Categories: Cheese, Snacks, Dairy
    Yield: 78 servings

    2 c (280 g) A-P flour; more for
    - dusting
    1/2 ts (3 g) kosher salt
    1/2 lb (227 g) cold unsalted butter
    - in 1/4" pieces
    4 oz (110 g) coarse grated
    - cheese; more to sprinkle
    1/4 c (60 mL) cold milk
    2 Egg yolks
    +=MIXED WITH=+
    2 tb (30 mL) cream for egg wash
    =+OR=+
    1 lg Egg beaten
    Flaky salt; for sprinkling
    Cumin seeds, black pepper,
    - rosemary or smoked paprika
    - for sprinkling (opt)

    Put flour and salt in mixing bowl. With fingers, work
    half the butter into the flour until it resembles damp,
    crumbly sand. Add the remaining cold butter chunks and
    the cheese and stir with a fork to distribute. Stir in
    milk and quickly gather dough into a ball with floured
    hands. (There should be visible butter chunks in the
    dough.) Squash dough into a rough rectangle about 1 inch
    thick.

    Dust dough with flour and roll to a long rectangle about
    8" X 14" and about 1/2" thick, with the longer side
    facing you. Fold dough into thirds: first fold in right
    side, then left side on top of it, making a nearly
    square package three layers high. Dust again with flour
    and roll out to make same size rectangle, then fold it
    again. Dust and repeat once more. Wrap well in plastic
    film and refrigerate for at least 1 hour, or up to 1 day
    in advance.

    Set oven # 400ºF/205ºC.

    Cut dough in half. Refrigerate half the dough and roll
    the other piece out to a thickness of about ? inch. (Do
    not roll too thin or pastry will not puff.) To make
    wafers, cut dough into 2-inch rounds with a sharp cookie
    cutter (or cut into diamonds with a knife). To make
    straws, cut dough in strips 1/2" X 5". Twist strips 2 or
    3 times and press down ends to prevent unfurling.

    Place wafers or straws on a parchment-lined baking
    sheet. Paint lightly with egg wash and sprinkle with
    flaky salt. Add sprinklings of cumin seed, black pepper,
    rosemary or smoked paprika if desired, and a little more
    grated cheese. Bake for 8 to 9 minutes, until well
    browned and crisp. Let cool before serving. Repeat
    process with remaining half of dough.

    NOTE: To make heart-shaped palmiers, cut dough in half
    as above. Working with one dough half (and refrigerating
    the other), roll dough to a rectangle about 12" X 8" and
    1/8" thick, with the longer side facing you. Paint
    entire sheet of dough with egg wash and sprinkle with
    cheese. Tightly roll each of the long edges toward the
    center so you have a long, somewhat narrow log
    consisting of 2 connected side-by-side cylinders. Cut
    crosswise in 1/4" thick slices. Pinch the round side
    of each slice to form a heart shape. Flatten each
    heart-shaped slice with rolling pin and place on
    parchment-lined baking sheet. Dab each heart with egg
    wash and sprinkle with flaky salt. Bake for 9 to 10
    minutes, until well browned.

    By: David Tanis

    Yield: 6 to 7 dozen, depending on shape

    RECIPE FROM: https://cooking.nytimes.com

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