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Recipe Step by Step
Step01
Beurre Manié with Wholemeal Flour
1000g European-style butter
380g Wholemeal flour
Mix the butter and flour with the paddle attachment in a stand mixer.
Spread out on a tray.
Leave to cool in the refrigerator.
Spread out on a tray.
Leave to cool in the refrigerator.
Step02
Puff Pastry with Wholemeal Flour
30g Salt
450g Water
300g European-style butter
1000g Wholemeal flour
1380g Beurre manié with wholemeal flour
7g White vinegar*
Dissolve the salt in the cold water.
Use the paddle attachment in the mixer to combine the European-style butter and flour until they form into crumbs.
Once crumbs have formed, add the water and salt mixture.
Combine roughly, it is vital you don’t mix for too long as this will toughen the dough.
Turn the dough out and shape it into a rectangle.
Cover up the dough and store at 35°F (2°C) for approx. 6 hours. Place the beurre manié on the détrempe and give it 3 double turns, with 12-hour rest period between each one at 35°F (2°C).
*Optional: It’s important to use vinegar if you are storing your dough for a longer period in the refrigerator or freezer.
Use the paddle attachment in the mixer to combine the European-style butter and flour until they form into crumbs.
Once crumbs have formed, add the water and salt mixture.
Combine roughly, it is vital you don’t mix for too long as this will toughen the dough.
Turn the dough out and shape it into a rectangle.
Cover up the dough and store at 35°F (2°C) for approx. 6 hours. Place the beurre manié on the détrempe and give it 3 double turns, with 12-hour rest period between each one at 35°F (2°C).
*Optional: It’s important to use vinegar if you are storing your dough for a longer period in the refrigerator or freezer.
Step03
Cocoa nib opalines
200g Sugar
200g Glucose DE35/40
200g Fondant
60g Cocoa nibs
Cook the sugar, glucose and fondant at 330°F (165°C).
Add the cocoa nibs.
Pour onto a silicone baking sheet.
Once it has cooled, grind the mixture into a powder and set it aside away from moisture.
Add the cocoa nibs.
Pour onto a silicone baking sheet.
Once it has cooled, grind the mixture into a powder and set it aside away from moisture.
Assembly and finishing
Make the puff pastry and opaline.
Spread the puff pastry to a depth of 4mm and cut it into two 40cm × 60cm rectangles.
Sprinkle the rectangles generously with opaline and fold the last 6cm of pastry over on itself at both ends. Sprinkle with opaline again and repeat.
Finish by folding one end over the other.
Place the strips of pastry in the freezer for a few minutes then cut into 1cm rounds.
Place the palmier biscuits in 7cm silicone rings or molds and bake for approx. 45 minutes at 330°F (165°C).