No I did not forget about the palmiers. I was abit occupied yesterday 
Ok so, with the scrap puff pastry (left overs) from the salmon en croute and vol au vents, layer them up into a nice dough. Just don’t knead them (I think I’ve said this like a million times). Chill it for 20 mins, then roll out to about 3mm thick, and 45 x 35 cm in size. And then, chill it for about 20 mins again
I thought it might be easier if i just draw out. Sorry for the ugly drawing. haha So much for being a ex-architecture student. Is it understandable ?? basically, u need to fold 3 times from the left, and the right, then both would meet in the center. then u close it like a book and u get the final roll of thing there u see at the picture up there. Before u start folding, sprinkle the dough up down left right center with caster sugar. the more the better I would say, cause then it would make the end product look more attractive, in terms of colour. So just try and get sugar everywhere on this dough. Before u slice it, freeze it for 30 minutes.
*well, did u know that in England, these are called pigs ears ?*
slice it, dip in water on one side and dip in sugar. means, the top is coated with another layer of sugar. Put that side up, bend out the sides and press down the dough with your palm so its not flat and looks like a big fat U
Bake at 210 C for about 20 minutes, then flip the palmiers upside down and bake for another 5-10 minutes. Oh yeah, before that, just chill it for 20 mins.
If the palmiers are properly coated with sugar, the colour should be golden brown evenly. Mine wasn’t really well coated with sugar, so u can see in the middle, the colour’s paler than the outer skin.
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