Cardamom Palmiers & Lychee Rose Cream

Ingredients:img_1536

For the Palmiers:

  • 2 1/2 C flour
  • 2 T sugar
  • 1/4 t salt
  • 8 oz (2 sticks) cold butter
  • 8 oz cold cream cheese
  • Cardamom sugar:
    • 1 C sugar
    • 1 t ground cardamom
    • 2 large pinches salt

For the Lychee Rose Cream:

  • 410g white chocolate
  • 400g lychees (preserved in syrup)
  • 60g liquid crème fraiche or whipping cream
  • 3g rose essence
  • raspberries for serving

Directions:

For the Palmiers:

Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine the ingredients.

Cut each stick of butter into eight pieces. Cut the cream cheese into pieces. Add the butter to the flour mixture and pulse until the mixture resembles very coarse bread crumbs. Add the cream cheese pieces and pulse until the dough begins to clump together, about 30 seconds. Pour the dough out onto a work surface and gather it gently. Divide it in half and flatten into 2 squares. Wrap and chill until firm.

Remove the dough from the refrigerator and let it soften for about 15 to 20 minutes.

Mix the sugar with the cardamom. Transfer 2 tablespoons of the sugar mixture to a small cup and mix in the salt. Set aside. Divide the remaining cardamom sugar in half. You’re going to use each half of the sugar for each dough packet.

To begin forming one packet of dough, sprinkle the work surface generously with cardamom sugar. Set the dough on the sugared surface and sprinkle it with more sugar. Roll out the dough, generously sugaring the work surface and the dough and lifting the dough to be sure it isn’t sticking. The desired shape is a rectangle 24” x 8” and about 1/8” thick. Trim the rectangle to form clean edges.

Mark the center of the long side of the dough with a small indentation.
Starting at one short edge, fold about 2 1/2” of the dough almost one-third of the distance to the center mark. Do not stretch or pull the dough. Continue to loosely fold the dough toward the center three times, leaving a scant 1/4” space at the center mark. Repeat with the other end, folding it in the same fashion toward the center three times, leaving the 1/4” space at the center. The dough should now resemble a narrow open book. Fold one side of the dough over the other side, as if you are closing the book. You should have an eight-layer strip of dough about 2 1/2” wide and 8” long.

Sprinkle the remaining cardamom sugar under and on top of the dough. Roll gently from one end of the dough to the other to compress the layers together and lengthen the strip to about 9”. Wrap the dough loosely in parchment or waxed paper (plastic wrap will cause moisture to form on the outside of the sugared dough). Place in the refrigerator to chill. Repeat this process for the second dough packet. Chill the formed dough for at least 30 minutes.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 375 degrees.

When the oven is ready, remove one packet of dough from the refrigerator. Trim the ends of the roll and cut into 1/3” slices. Place them on an ungreased baking sheet about 1 1/2” apart.

Bake until the bottom of the cookies are golden brown, about 8 – 10 minutes, rotating the pans from top to bottom and front to back about halfway through baking. Remove the pans from the oven and gently turn the cookies over. Sprinkle each cookie generously with the reserved salted cardamom sugar mixture. Return the cookies to the oven and bake until they are a deep golden brown, another 3 – 5 minutes. Rotate the pans and watch the cookies closely at this stage of the baking to prevent burning.

Transfer the cookies to rack and cool completely. Repeat with the remaining dough.

For the Lychee Rose Cream:

Drain the lychees. Blend then strain them to obtain a fine purée. You will need 240g purée.

Chop up the chocolate and melt it in a bowl over a pan of barely simmering water.

Bring the whipping cream (or liquid crème fraiche) and lychee purée to the boil. Pour it over the melted chocolate a third at a time. Add the rose essence and stir.

Pour the cream into a gratin dish and press cling film over the surface. Set aside in the fridge to thicken.

To serve, spoon the cream into a dish, top with fresh raspberries and a palmier.

Adapted from Pastry Studio and Pierre Hermé

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