Leftover Puff Pastry Palmiers: Super Easy Sweet Treat

Puff pastry is any baker’s (and mom’s) best friend. It comes in frozen so it’s easy to always have on hand, and after it is thawed can be used to not only create desserts but can be used to make simple but delicious dinner and lunch treats. Inevitably, if you are cutting out shapes from the sheets, you’ll have leftovers. What to do with the leftover puff dough scraps? Leftover dough palmiers is a great idea.

If you’ve never had a palmier, you are missing something good. Palmiers are one of those wonderful and crispy treats that require only a couple of ingredients: sugar folded into puff pastry sheets. But they can quickly turn savory, too. Palmiers also create delicious appetizers or amuse bouche when things like nuts, green onions, cracked pepper, and cheese are folded into the rolled out puff pastry.

Here is a recipe from Manu Feildel that makes great use of puff pastry scraps, Leftover Pastry Palmiers. I use the same technique but have used regular sugar in the past to roll the puff dough palmiers into. I think the powdered sugar is a great idea. Just remember that when reusing scraps of puff pastry to always layer them one on top of the other rather than just bunching them up into a ball and then trying to roll it out. Puff pastry dough is composed of many individual layers and to keep the dough from getting too tough, and to keep the layers, don’t try to form it into a round disk like a pie dough, just roll it out. Like in the video below.

 

Palmier on plate” by barnimages.com is licensed under CC 2.0.

Multi Colored Chocolate Lace Wrap (Solid)

chocolate-multi-colored-lace2

Here’s a step by step video on creating a solid multi-colored chocolate lace wrap with a floral design. Julia M. Usher created this video, and in it uses untempered couverture chocolate.

The video is below. But first, here are some handy tips if you are wanting to create lace wraps using untempered chocolate for your next project:

  • Use acetate rather than parchment paper. Acetate will give a shine to untempered chocolate; parchment will give it a dull look.
  • When choosing acetate, use the thinner sheets over the thicker ones. The thinner ones pull away from the chocolate lace much easier.
  • Any guidelines marked with a marker should be on the opposite side of the piping side (mark then flip over). This will avoid any transfer of marker onto the chocolate.
  • The length should be the cake diameter x Pi (3.14), adding an extra couple of inches to make up for the chocolate bulk and to ensure you have enough of the length to fully cover the cake.
  • Use untempered couverture, and quality brands of chocolate at that. Tempered chocolate will set up too fast as you are piping it and may be hard by the time you are done or even during piping.
  • The untempered chocolate should be melted slowly. Melting it too fast may make the chocolate seize.
  • The outline colors with any dark chocolate should be done first.
  • Start with darker colors in the project and work to light. That way, if you have leftover darker colors, you can mix in plain white chocolate to create the lighter colors so no waste and no having to create multiple extra shades.
  • If the chocolate isn’t flowing as smooth, add in a few flakes of Paramount crystals or cocoa butter to help loosen the chocolate to make it flow smoothly.
  • The chocolate lace wrap should be interconnected in some form when you create it so it is a continuous design and nothing falls out as you wrap it.
  • Partially set up the wrap in the fridge so it holds its shape. Too soon and the melted chocolate (untempered) may run. Too much chilling and it will be difficult to wrap.
  • Then anchor the end where you want the back to be, aligning to the bottom of the cake. Press it slightly and gently to the cake to secure. If there is any overhang along the top, piping a border will help stick the lace to the cake and help prevent it from coming off.
  • Place back in the fridge until the chocolate sets up. Final setting time – as long as it takes to set up the chocolate fully and the acetate pulls off easily.
  • Carefully remove the acetate beginning with the overhang section. Score any extra chocolate pieces off with a hot knife – just to the spot where it meets to prevent any gaps.
  • Finish up with any extra accents or beads on the outside with chocolate, optional, and the cake is ready to serve.

 

How to Make a Basic Character Fondant Face

Simple fondant character face via Zoe's Fancy Cakes

Simple fondant character face via Zoe’s Fancy Cakes

Here’s a great tutorial on creating a simple fondant character face from Zoe and Zoe’s Fancy Cakes. Not only is the instruction clear and the face super cute, but her voice is perfect. I could literally listen to her all day long, I love her narrations to her videos.

 

How to Make White Chocolate Feathers

How to Make Chocolate Feathers via Ann Reardon's How to Cook That

How to Make Chocolate Feathers via Ann Reardon’s How to Cook That

Chocolate feathers! Great video tutorial on making white chocolate feathers. This video comes by way of ‘How to Cook That’ by Ann Reardon. Decorate cakes or dessert platters with the finished feathers.

Steps to Make the Chocolate Feathers

  1. Lay a silicone sheet on your work surface, and top that with a sheet of parchment paper.
  2. Temper your white chocolate. Place it in a disposable piping bag.
  3. Pipe thick lines on the parchment paper, following the basic shape of your feather – looking at a finished feather is helpful to ensure it bends or arcs naturally, or has a natural shape.
  4. Place another sheet of parchment over the top, and press down with your fingers to make the chocolate flat and even. Peel off as soon as you are done pressing, don’t wait for it to harden. Save the top layer for more feathers later (see step 7).
  5. Begin shaping the feather by cutting away parts you want out and creating the feathered edges using a wooden skewer.
  6. Finish the feather by piping the final line down the middle, offsetting slightly.
  7. The top sheet you peeled off will have hardened by now. Using a skewer and a small knife, away parts you don’t want and scratch the surface as you did in step five to create detailing on the feather. Pipe the center line when you are done.
  8. Finish the feather by coloring it. Use oil based colors, powdered colors, or luster dust to color.

 

Raspberry Milliefeuille

Raspberry Millefuille

How to put together a super easy and great looking dessert, Raspberry Millefuille via Gordon Ramsay.

Begin with taking a sheet of puff pastry, thawed out if frozen. Lay it flat on a non-stick baking sheet. Dust it with a nice even dusting of powdered sugar. Bake it at 220 degrees C/425 degrees F about 6 to 7 minutes, then reduce the heat to 190 degrees C/375 degrees F and continue to bake until done and the top turns a golden brown, about 10 more minutes. Cool. Cut into three pieces and stack them using fresh raspberries and a filling of sweetened whipped cream flavored with orange zest, orange liqueur, and vanilla beans.

Easy and delicious.

Raspberry Millefeuille