March 7, 2011 - 10:42am
Palmiers @ Mark Sinclair
Hey Mark,
Had a palmier this morning at the Victoria Falls Hotel up in Zimbabwe which included finely chopped or grated chocolate. Just saying...
Paul
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Hey Mark,
Had a palmier this morning at the Victoria Falls Hotel up in Zimbabwe which included finely chopped or grated chocolate. Just saying...
Paul
but I need details...
Was the chocolate laminated into the dough or just sprinkled on top? At IBIE, I had a pain au chocolat with chocolate laminated into the dough...
From all appearances, the chocolate was between the pastry layers. Not sure about the technique to place it there, though. I wonder if the chocolate bits (probably no more than 2-3mm across) were placed between two layers of pastry dough for a final pass through the sheeter. Since chocolate is quite firm when refrigerated, laminating it in the early stages would seem to be a no-no as the chocolate particles would pierce the dough.
The chocolate was not sprinkled on top of the cut surface prior to or after baking.
Paul
@Paul- 'Had a Palmier' as in 'just one'? I'm wondering how many you actually had in the name of research and development. Hmmm... Thanks for eating at least one on my behalf.
@Pat-You just want him to say the chocolate was laminated into the dough so you'll have yet another justification for getting a sheeter.
-Mark
http://TheBackHomeBakery.com
will do for getting a sheeter (or going to Paris)
But seriously, Team Canada did a pain au chocolat with chocolate and a little cocoa butter laminated into the dough and it really was fabulous. I think if you did the lamination of the chocolate on the last set of folds it would incorporate the chocolate quite nicely while keeping the character of the palmier.
Just sayin'
Yes, a palmier, singular.
And a croissant.
And a miniature turnover.
And a scone (also small).
And some other good stuff, too. The mango juice was quite refreshing.
Paul
Mango Juice?! Now I know you're gloating in your southern hemispherical summer.
-Mark