Bet that got your attention!
One of the downsides of being sick, staying home and
lying dying on the couch is that you watch…horror of horrors…day time television *shock, horror, gasp*!
Ok so I don’t need to watch day time television and usually I don’t but I was sick and I needed something to distract me from all the side effects of said illness. I was using television to distract me.
And so it was that I was watching Huey’s Kitchen on Ten Capital and he was making walnut, cinnamon and brown sugar palmiers. And here’s the thing – it looked so easy, so simple that any halfwit could make them. Jamie’s 15 minute meals? Hah, these could be whipped up in the half the time, barely raising a sweat. Mr N (aka The Fisherman) made the comment along the lines of ‘gee, they look delicious.’ So I rashly informed The Fisherman that I would make them on the weekend.
Today I’m feeling much better. So much so, that I went for a short run this morning just to test the waters. It wasn’t fast by any stretch of the imagination but I didn’t throw up, want to dash behind the nearest tree or feel dizzy and need to sit down. Progress!
This evening we had homemade pizzas for dinner. While they were cooking I portioned out the ingredients for the palmiers – brown sugar, cinnamon, walnuts and eggs. The first three ingredients were mixed together, after chopping the walnuts into smaller pieces. One whole egg and one yolk were beaten together for the egg wash. The pastry sheets had already been removed from the freezer and were thawing on the bench. The oven was set on 200 degrees and a baking sheet was lined with baking paper.
One sheet of pastry was laid on the bench, the edges brushed with egg wash, and half of the brown sugar/cinnamon/walnut mix sprinkled over the top, leaving a margin all the way round. The edges of the next pastry sheet were brushed with egg wash and then this was laid, egg side down, on top of the first layer, and pressed firmly all the way around to make sure it was sticking. What I didn’t do, and would next time, is also press the pastry firmly down all over, not just the edges. And so the steps were repeated with the remaining brown sugar/cinnamon/walnut mix and the third and last pastry sheet, and then the entire surface was brushed with egg wash.
So far, so good.
Except when it came to the rolling up stage, my efforts looked nothing like Huey’s! The idea was to roll up both sides until they met in the middle, like a scroll. What I neglected to do was to roll FIRMLY, and also because I hadn’t firmly pressed the pastry down all over when doing each layer, there was a lot of air sandwiched in the layers. So when it came to rolling each palmier flat, between layers of baking paper, and then laying on the baking tray, there was a bit of manipulating (aka squishing things together) so the filling didn’t fall out. Mine weren’t the prettiest palmiers going but they were on the tray, brushed with egg wash and were into the oven. I just hoped that the cooking process would meld everything together.
And it did! They came out looking (sort of) like Huey’s, The Fisherman was impressed, and that’s the main thing. Now the only thing is, he’s got 12 of them to eat!
“Judgments prevent us from seeing the good that lies beyond appearances.” - Wayne Dyer