Hello! I’m back! Although my attempt at doing the Great British Bake Off bakes failed, I’ve still been getting inspiration throughout the weeks and learning new techniques. Something I’ve wanted to do for a while but thought was ridiculously hard was pastry.
Although I haven’t ever used it, ready made pastry is in every supermarket and just so much more tempting than thinking about standing in a kitchen for hours folding, rolling and chilling pastry. After watching the bakers on GBBO effortlessly knock up choux pastry, puff pastry and more, I decided it couldn’t really be that hard, and it wasn’t.
The folding, rolling and chilling process did take the best part of 3 hours in total, including rolling into the palmier shape so do not take on this bake unless you know you have the time to complete it. I’m not sure what the rules are about keeping pastry in the folded and cooled state. It would have been much easier to have made the puff pastry the night before and actually baked the finished goods the next day. I’ll look into it.
I was concentrating so hard on the rolling and chilling times that I didn’t take pictures of every step along the way. So here are the finished products. I literally sat in front of the oven watching my little curls of joy puffing up. The recipe states that the palmiers should be in the oven for 10-15 minutes. Some of mine were smaller than others so at the 15 minute mark I quickly took the smaller ones out and gave the larger ones another 5 minutes.
After measuring out 1/4 cup of granulated sugar it looked way too much so I didn’t use it all. The finished product was still absolutely scrumptious! I thought they could have done with a bit more of the sugar but my mum thought they were perfect just as they were.
Look at that flake! Paul Hollywood eat your heart out. No soggy bottoms here.