Palmiers!

Palmiers!One of the worldâs most-loved pastries, the combination of puff pastry and caramelized sugar creates a deliciously simple and flavorful cookieâespecially served warm and right out of the oven! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 sheet of puff pastry
1 cup sugar, plus extra, if needed
Scatter 1/2 cup of the sugar on the work surface and place the dough on nit. Scatter additional 1/2 cup sugar over the dough. Press the sugar into the dough with a rolling pin. Press the pin into the dough gently about every 1/2 inch. Roll the dough out into a 10-inch square. Turn the dough over often and make sure most of the sugar sticks to it. Fold the edges of the dough in toward the middle from the top and bottom. Then fold the top half over the bottom half. Chill the dough for approximately 30 minutes, or until firm (the dough may be left until the next day before baking. Do not be concerned if most of the sugar has melted). Slice the folded dough every 1/3 inch, brush the cut sides with water, and dip in sugar before placing the pastry on the pan. Leave at least 1 inch of space on all sides of each palmier, as they have the tendency to spread. Bake for about 20 minutes in a 350 degree preheated oven, until they are well caramelized. Let the color of the caramelized sugar be your guide; it should be deep amber, not brown. Cool the pastries on a rack and serve while they are still warm.

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Palmiers!
Posted: 2007-01-31 20:05:00
One of the worldâs most-loved pastries, the combination of puff pastry and caramelized sugar creates a deliciously simple and flavorful cookieâespecia [more...]

One of the worldâs most-loved pastries, the combination of puff pastry and caramelized sugar creates a deliciously simple and flavorful cookieâespecially served warm and right out of the oven! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 sheet of puff pastry
1 cup sugar, plus extra, if needed
Scatter 1/2 cup of the sugar on the work surface and place the dough on nit. Scatter additional 1/2 cup sugar over the dough. Press the sugar into the dough with a rolling pin. Press the pin into the dough gently about every 1/2 inch. Roll the dough out into a 10-inch square. Turn the dough over often and make sure most of the sugar sticks to it. Fold the edges of the dough in toward the middle from the top and bottom. Then fold the top half over the bottom half. Chill the dough for approximately 30 minutes, or until firm (the dough may be left until the next day before baking. Do not be concerned if most of the sugar has melted). Slice the folded dough every 1/3 inch, brush the cut sides with water, and dip in sugar before placing the pastry on the pan. Leave at least 1 inch of space on all sides of each palmier, as they have the tendency to spread. Bake for about 20 minutes in a 350 degree preheated oven, until they are well caramelized. Let the color of the caramelized sugar be your guide; it should be deep amber, not brown. Cool the pastries on a rack and serve while they are still warm.
Tip#2 Separating Eggs
Posted: 2006-09-25 22:00:00
Egg yolk mixed with your egg white? Bits of shell in your egg yolk? Here's an efficient and nearly foolproof way to separate whole eggs. With an added [more...]

Egg yolk mixed with your egg white? Bits of shell in your egg yolk? Here's an efficient and nearly foolproof way to separate whole eggs. With an added bonus... you get to play with your food! (sorry Mom...) If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.
Tip#1 No-Slip Cutting Board
Posted: 2006-09-18 18:06:00
Sharp knives and moving objects. Needless to say, not the best of combinations to have in the kitchen. Be safe and concentrate on the task at hand by [more...]

Sharp knives and moving objects. Needless to say, not the best of combinations to have in the kitchen. Be safe and concentrate on the task at hand by keeping that slippery plastic cutting board in place. See how a damp paper towel is all you need to get the job done. If you have a tip or a comment, click the "comment" button below, we'd love to hear from you
Checkerboard Cookies!
Posted: 2006-09-10 21:30:00
Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to [more...]

Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to choose 'cause buttery chocolate and vanilla checkered shortbread cookies are here for the making! Come join our vodcast as we prepare the 2 doughs for these delicious treats and assemble checked cookie logs ready to slice and bake at a moment's notice! Vanilla Shortbread 12 tablespoons (1 1/2 sticks) of unsalted butter, softened 1/3 cup of granulated sugar 1 tablespoon of pure vanilla extract 1 large egg yolk 1 1/2 cups of all-purpose flour Chocolate Shortbread 8 tablespoons (1 stick) of unsalted butter, softened 1/2 cup of granulated sugar 1 teaspoon of pure vanilla extract 1 large egg 1 1/2 cup of all-purpose flour 1/3 cup of Dutch processed cocoa powder (sifted after measuring) 1/2 teaspoon baking soda 1/8 teaspoon of table salt (not kosher)