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Mint, Orange-Rye Palmiers
Check out this recipe for Palmiers made by our Head Baker Katie Bennett!
In a table top stand mixer, fitted with a dough hook, combine all the ingredients and mix the dough until it has come together uniformly. Allow this to rest, wrapped, in refrigeration for 30 minutes.
Fold-in Butter:
253g Butter, softened
29g Bread Flour
Using a paddle attachment combine the butter and flour and paddle to combine. Spread into a ½ inch rectangle on a sheet pan and refrigerate until slightly firm and pliable.
Mint Sugar for rolling:
1 cup Granulated Sugar
1 Tbsp Mint leaves
1 tsp Kosher Salt
Combine all the ingredients in a food processor and blend until the mint and turned the sugar a pale green color and has been finely chopped.
To laminate the puff pastry:
Roll the relaxed dough to just slightly larger than twice the size of the butter block. Lay the chilled butter onto one half of the dough leaving a boarder of dough around the edge. Fold the uncovered half of dough over the butter and seal the edges around it by slightly pinching the dough together.
On a lightly floured table roll the dough out to a ½ inch thick rectangle with the length of the dough running left to right in front of you.
To make the first fold fold the left side of the dough and the right side of the dough in to meet in the middle. Then, fold the dough over itself in half in the same direction so that four layers are formed on top of each other. This is called a four-fold.
Allow this to rest for thirty minutes in refrigeration then give the dough a quarter turn and roll it down to a ½ inch thick again. Make a three-fold by first envisioning the dough in thirds from end to end. Take one side of the dough and fold it over to cover the middle third of the dough. Then, take the other side of the dough and fold it over the other two layers. You should now have one block that has three layers folded on top of each other.
Allow the dough to rest again then repeat one more four-fold and then one more three-fold. At this point you can refrigerate the dough overnight to allow it to firm up and rest completely.
The next day roll the puff down to an 8 inch wide and quarter inch thick rectangle. Spread a thin but well-coating layer of mint sugar over the dough and tightly roll each side of the length of the dough in to meet at the center. Refrigerate the log that you now have until it is firm enough to be cut into ½ in thick pieces. Lay each one of these out on a parchment lined sheet pan and bake at 400F for 7 minutes. After the first 7 minutes flip the individual palmiers over on the baking pan and bake for another 5-7 minutes or until they are evenly golden brown.
Katie Bennett, Head Baker