Wednesday, August 28, 2013

Raspberries in orange liqueur with creme fraiche and cinnamon palmiers (elephant ears)

After months of watching The Barefoot Contessa and Pioneer Woman cook on the Food Network Channel, Ella asked how she could get her own cooking show. I informed her that she needed more practice in the kitchen and suggested a blog to share with you her endeavors. Our first task? Taking on a dessert we had seen Ina Garten create on her show entitled, "Easy French".

Costco sells raspberries at a very affordable price and we had a large handful in our fridge. The thought of creating a delicious dessert with raspberries and puff pastry was more than our stomachs could handle. We combined the raspberries with sugar and orange liqueur and left them in the fridge for the morning. We also tried our hand at making creme fraiche-extremely easy, considering you will pay upwards of $5 or more at the grocery store. And finally, it was on to the palmiers... which sounds much more lovely than elephant ears, doesn't it?

First, we laid out the ingredients:

 Then Ella measured out 1/4 c. of white sugar, added a dash of salt, mixed it together and poured it on the table.

She pulled out the puff pastry and laid it on top of the sugar mixture. Very carefully.

She then measured an additional 1/4 c. of sugar and added 1/2 teaspoon of cinnamon

She mixed the two together

And spread it on the top of the pastry

Next she rolled out the puff pastry

Then she folded over each side of the pastry, one quarter of its width

And again

And again until there were six folded layers on top of one another.

Then, she took a picture of me cutting the cookies with a sharp knife.

She then placed each cookie onto a baking sheet lined with a silicone baking mat.

We baked the palmiers for 6 minutes at 450 degrees, took them out and flipped each cookie, returning them to the oven for 3-5 minutes.

We waited

And finally they were cooked. We allowed them to cool and then layered raspberries, creme fraiche and topped it off with a palmiers.


Recipe from Ina Garten:

Orange Liqueur Raspberries with Creme Fraiche and Palmiers

1 half pint raspberries 
1 tablespoons sugar
1 tablespoons orange flavored liqueur
4 ounces creme fraiche, to serve
6 Cinnamon Elephant Ears (see recipe)


Pour raspberries in a bowl and add sugar and orange flavored liqueur. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.

Cinnamon Elephant Ears:

1/2 cup sugar, divided
Pinch kosher salt
1/2 teaspoon cinnamon
1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)

Preheat the oven to 450 degrees.

Combine 1/4 cup of the sugar and kosher salt and pour it over a flat surface. Unfold the sheet of puff pastry onto the sugar mixture.

Combine the remaining 1/4 cup of the sugar and cinnamon and spread it evenly on the puff pastry.  With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Creme Fraiche:
1 c. heavy whipping cream
2 tablespoons buttermilk

Combine whipping cream and buttermilk in a container. Let sit for 12-16 hours with a light kitchen towel on top. Once thickened, may be placed and stored in the refrigerator for up to one week. Makes 8oz.