Palmiers

I've made palmiers before, but these were better. As it turns out, using fresh puff pastry makes a difference. Plus, we chilled these for days before cutting them. This allows the sugar to turn to a syrup (from the humidity in the fridge). The syrup caramelizes much more evenly and reliably than plain sugar does.

We made plain palmiers with regular puff pastry and vanilla sugar. They were very nice; a classic.

We also made them with chocolate puff pastry and cinnamon sugar. These were amazing. I loved the chocolate puff anyway and I love cinnamon, and the combination was not a let down.  The only problem with these is mine were slightly underdone because we had to get them out when class was over, even though mine probably needed another 3 or 4 minutes. Still they tasted excellent, they were just not quite as crisp and caramelized as they should have been. Ah well, that didn't stop me from eating them!