We remodeled the timeless French palmier into the elegant arlette, a form harking back to a champion’s medal. Whereas arlettes normally characteristic cinnamon, which tends to darken their hue, we embraced the beloved palmier profile, guaranteeing every chew is a celebration of caramelized sugar and irresistible crunchiness.
Olympic Medal Arlettes
Makes about 24 cookies
- All-purpose flour, for dusting
- Tough Puff Pastry Dough (recipe follows)
- 6 tablespoons (72 grams) granulated sugar
- Confectioners’ sugar, for dusting
- Flaked sea salt, for sprinkling
- 4 ounces (113 grams) white chocolate, chopped and melted (non-compulsory)
- Gold, silver, and bronze edible luster mud (non-compulsory)
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On a frivolously floured floor, roll Tough Puff Pastry Dough right into a 12-inch sq.. Sprinkle with 3 tablespoons (36 grams) granulated sugar. Utilizing a rolling pin, gently press sugar into dough. Rigorously flip dough sugar facet down. Sprinkle with remaining 3 tablespoons (36 grams) sugar; utilizing a rolling pin, gently press sugar into dough. Beginning on one facet, roll up dough right into a log. Freeze till agency sufficient to slice, about quarter-hour.
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Line baking sheets with parchment paper. Frivolously mud work floor with confectioners’ sugar.
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Utilizing a serrated knife, minimize dough log into ½-inch-thick slices. On ready floor, working with one slice at a time, gently roll slices to about ⅛ inch thick and three inches vast. (If dough is sticking to rolling pin, frivolously mud high with confectioners’ sugar.) Place slices 2 inches aside on ready pans. Freeze till agency, 10 to fifteen minutes.
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Preheat oven to 400°F (200°C).
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Frivolously sprinkle arlettes with sea salt.
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Bake, one pan at a time, till bottoms are golden brown, about 8 minutes. Working shortly, gently flip every arlette, sustaining its form. Bake till puffed and sugar is caramelized, 8 to 10 minutes extra. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
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For non-compulsory white chocolate and luster mud ornament: Utilizing a 1-inch-wide brush, brush melted chocolate onto cookie as desired. Let stand till dry. Utilizing a small dry brush, frivolously brush luster mud onto chocolate. Retailer in an hermetic container for as much as 2 days.
Tough Puff Pastry Dough
Makes about 24 cookies or 12 pastries
- 1⅓ cups (300 grams) chilly unsalted butter, cubed
- 2¼ cups (281 grams) all-purpose flour, plus extra for dusting
- 2 teaspoons (6 grams) kosher salt
- ½ cup (120 grams) ice water
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Freeze chilly butter till agency, 15 to twenty minutes.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat chilly butter, flour, and salt at low velocity simply till butter is coated with flour. With mixer on low velocity, add ½ cup (120 grams) ice water in a gradual, regular stream, beating simply till dough comes collectively, about 1 minute, stopping to scrape backside and sides of bowl and switch dough to hydrate evenly. (There’ll nonetheless be massive items of butter; it’s OK if a number of dry bits stay.)
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Prove dough onto a frivolously floured floor, and roll right into a 7-inch sq.. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
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On a frivolously floured floor, roll dough into an 18×10-inch rectangle, frivolously flouring floor and high of dough as wanted. Fold dough in thirds like a letter. Rotate dough 90 levels; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat process for a 3rd and last flip. (If, at any level, the butter is just too comfortable after a fold, wrap in plastic wrap and freeze till butter is agency once more, checking each 5 minutes.) Wrap dough in plastic wrap, and refrigerate for no less than 1 hour or as much as 8 hours.
