The Palmier at Carette: Tourists love the city’s ornate tea salons, but Carette, which first opened in the 1920s on the Place du Trocadero, is
where the locals go. The original one (there are now three), redecorated
by Hubert de Givenchy 20 years ago, is dressed in pink salmon marble,
brass accents, chocolate velvet curtains and Art Deco chandeliers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Palmier (Cheese Wafers/Straws)
Categories: Cheese, Snacks, Dairy
Yield: 78 servings

2 c (280 g) A-P flour; more for
- dusting
1/2 ts (3 g) kosher salt
1/2 lb (227 g) cold unsalted butter
- in 1/4" pieces
4 oz (110 g) coarse grated
- cheese; more to sprinkle
1/4 c (60 mL) cold milk
2 Egg yolks
+=MIXED WITH=+
2 tb (30 mL) cream for egg wash
=+OR=+
1 lg Egg beaten
Flaky salt; for sprinkling
Cumin seeds, black pepper,
- rosemary or smoked paprika
- for sprinkling (opt)

Put flour and salt in mixing bowl. With fingers, work
half the butter into the flour until it resembles damp,
crumbly sand. Add the remaining cold butter chunks and
the cheese and stir with a fork to distribute. Stir in
milk and quickly gather dough into a ball with floured
hands. (There should be visible butter chunks in the
dough.) Squash dough into a rough rectangle about 1 inch
thick.

Dust dough with flour and roll to a long rectangle about
8" X 14" and about 1/2" thick, with the longer side
facing you. Fold dough into thirds: first fold in right
side, then left side on top of it, making a nearly
square package three layers high. Dust again with flour
and roll out to make same size rectangle, then fold it
again. Dust and repeat once more. Wrap well in plastic
film and refrigerate for at least 1 hour, or up to 1 day
in advance.

Set oven # 400ºF/205ºC.

Cut dough in half. Refrigerate half the dough and roll
the other piece out to a thickness of about ? inch. (Do
not roll too thin or pastry will not puff.) To make
wafers, cut dough into 2-inch rounds with a sharp cookie
cutter (or cut into diamonds with a knife). To make
straws, cut dough in strips 1/2" X 5". Twist strips 2 or
3 times and press down ends to prevent unfurling.

Place wafers or straws on a parchment-lined baking
sheet. Paint lightly with egg wash and sprinkle with
flaky salt. Add sprinklings of cumin seed, black pepper,
rosemary or smoked paprika if desired, and a little more
grated cheese. Bake for 8 to 9 minutes, until well
browned and crisp. Let cool before serving. Repeat
process with remaining half of dough.

NOTE: To make heart-shaped palmiers, cut dough in half
as above. Working with one dough half (and refrigerating
the other), roll dough to a rectangle about 12" X 8" and
1/8" thick, with the longer side facing you. Paint
entire sheet of dough with egg wash and sprinkle with
cheese. Tightly roll each of the long edges toward the
center so you have a long, somewhat narrow log
consisting of 2 connected side-by-side cylinders. Cut
crosswise in 1/4" thick slices. Pinch the round side
of each slice to form a heart shape. Flatten each
heart-shaped slice with rolling pin and place on
parchment-lined baking sheet. Dab each heart with egg
wash and sprinkle with flaky salt. Bake for 9 to 10
minutes, until well browned.

By: David Tanis

Yield: 6 to 7 dozen, depending on shape

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... PUNNY BOOK = Gangway!: Hedda Steam.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)