Cinnamon Palmiers

Skill level: 

These are not difficult to make, the repeated refrigeration cycles create a long prep time.

Ingredients

1 1/4 cups all-purpose flour

1 teaspoon salt

1 1/2 sticks unsalted butter, frozen

5 to 6 tablespoons ice water

1 cup sugar

2 teaspoons cinnamon

Preparation

1. Stir together flour and salt in a chilled large metal bowl. Slice frozen butter into flour, gently tossing to coat butter.

2. Place butter and flour mixture in the refrigerator for 10 minutes.
3. Remove flour and butter mixture from the refrigerator, and using a pastry blender, break the butter into large chunks.

4. Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated, and test again. (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.)  Note: I usually just work the bough with my hands, it is easier.

5. Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.

6. Roll out dough on a floured surface with a floured rolling pin into a 15 by 8  inch rectangle (with a short side nearest you). Brush off excess flour and fold dough into thirds like a letter. Rewrap dough and chill until firm, at least 30 minutes.

7. Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.
8. Stir together sugar and cinnamon, then generously sprinkle a clean work surface with some of cinnamon sugar and place 1 piece of chilled dough on top.

9. Quickly roll out into a 16 by 12-inch rectangle (1/8 to 1/16 inch thick; if dough becomes too soft, chill on a baking sheet until firm). Trim edges with a sharp knife. Sprinkle top of dough evenly with some cinnamon sugar to cover completely, brushing off any excess. 

10. Fold 2 opposite long sides of pastry so they meet in center. Fold in same sides of pastry in same manner, then fold one half over the other (like a book) and press gently with a rolling pin to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar if dough is sticky.

11. Chill on a baking sheet, uncovered, until firm, at least 30 minutes and up to 2 hours. Meanwhile, repeat with remaining piece of dough and cinnamon sugar.
12. Preheat oven to 425°F with rack in middle. Line a large baking sheet with parchment paper.
13. Cut 1 log of dough crosswise into 1/4-inch-thick slices with a sharp knife and arrange slices, cut sides down, 1 1/2 inches apart on baking sheet. 

14. Bake until puffed and golden around edges, 7 to 9 minutes. Remove from oven and turn palmiers over with a spatula. (If palmiers begin to unroll, gently press to reshape when cooled slightly.) Continue baking until golden all over and sugar is caramelized, 3 to 5 minutes more. 
15. Transfer as done (palmiers may not bake evenly) to a rack and cool. Make more cookies on cooled baking sheet lined with fresh parchment.

Home Made Marshmallows

Home made marshmallows, browned with a sugar torch,
and served on homemade graham cookies and chocolate gnash.

Marshmallow has it roots in antiquity, as far back as ancient Egypt.  The Egyptians made a sweet confection, mixed with nuts and honey, from the roots of the marshmallow plant.  The modern incarnation of the confection has a French origin, and uses gelatin to give it a springy and spongy form.

Last April, for Easter, I catered an event for 85 people.  I made five courses, plus two deserts, and three or four appetizers; needless to say, it was a big job.  One of the dessert choices was gourmet s'mores, with graham cookies, chocolate ganache, and home made marshmallow.  They were very tasty, if I do say so myself. 

Home made marshmallows are not difficult to make, and the flavor is so much better than any of the evil and slightly rubbery varieties found at the store.  Once you have had a home made marshmallow. You will never want a mass produced one again. I found this recipe at :

http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html 

Marshmallows 

Skill level: 

Ingredients

3 packages unflavored gelatin 

1 cup ice cold water, divided 

12 ounces granulated sugar, approximately 1 1/2 cups 

1 cup light corn syrup 

1/4 teaspoon kosher salt 

1 teaspoon vanilla extract 

1/4 cup powdered sugar 

1/4 cup cornstarch 

Nonstick spray 

Preparation 

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. 
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. 
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. 
4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. 
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. 
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. 

Store in an airtight container for up to 3 weeks