I decided to try out the dish I am making for the Super Bowl party I am attending tomorrow night and I am glad I did. I was charged with making the dessert or sweet. We’re having chili as the main course, so I thought something simple would be in order.
As I leafed through Ina Garten’s Barefoot in Paris cookbook, I found something I thought was perfect... Palmiers or elephant ears. They’re simple to make, just commercial puff pastry and sugar. But the timing is critical, as I found in my first effort.It is literally a matter of seconds that will take the palmiers from a lovely caramelized bronze to black.All you do is roll out a sheet of the puff pastry in sugar on both sides. I used Pepperidge Farm, but to really upgrade, use Dufour pastry. Fold in from the sides and then slice thinly. I put them on parchment paper, just because they remove from the tray more easily.Put them in a 450* oven, and set the timer for six minutes. Remove from the oven and flip them, and then set the timer for 2.5 minutes. CHECK OFTEN! When they are a dark golden brown, remove from the oven and put on a baking rack to cool. If you don’t know, hot sugar is like Napalm and burns like the devil. I am not sure why some of them open up, but I am sure they are all tasty, regardless of how they look! If you want to change them a little, add cinnamon to the sugar. You can also do everything up to cooking the palmiers, and then freeze them for later use.