When I saw Hilmar made Palmier Carré, I knew I had to make it. I tried them in Seoul, and its taste was hunting me for years. What I'm going to say might be controversial, but the best pastries, viennesoires, and breads are in Asia for me. In fact, the best baguette that I ate was in Vietnam, and that might be because they were a French colony.
With the same dough, I made palmiers in the shape of butterfly....to be honest....my husband made them!.....durinmg weekends, we cooked and baked together....
250 g all purpose flour
250 g cold butter
125 g cold water
for the coating: Sugar and dark chocolate
Mix the water with the salt, reserve.
Mix flour and diced butter with a pastry stirrer or fork until crumbly. Add the reserved cold salted water. Mix and form a dough. Stretch in the shape of a rectangle and fold it in thirds, wrap in film, take it to the fridge for 30 minutes. Repeat the folds two more times and refrigerate after each fold for 30 min.
At this time, roll out the dough in a rectangular shape and sprinkle sugar all over the surface. It should be folded in thirds again and refrigerate for 30 minutes. Again, roll out into a rectangular shape, sprinkle with sugar, fold in thirds, refrigerate 30 minutes. Stretch the dough into a rectangular shape and divide it into three equal parts. Place them one on top of the other, pressing them very gently so that they adhere to each other, wrap with film and refrigerate for 1 hour.
Cut pieces 1 cm thick, and coat them in sugar. Place separated on a tray because they grow in the oven.
Bake at 185°C for 20min until golden brown. Cool on a rack, and then bathe or brush with melted dark chocolate.
For the butterflies use the same dough. By dividing them into three, you do not have to assemble them, but roll them up. one side is 2/3 and the other 1/3, until they meet in the middle. Cut them thin and open them. put them on baking paper. Bake at 185°C for 20min until golden brown.