Palmier

Pig ears or pig ears (French Palmiers or Cœurs de France, Swiss Prussien, Dessert Prussia ) are a sweet small pastries made ​​from puff.

To produce viertouriger puff is first rolled out on plenty of caster sugar into a rectangle, folded in two other tours symmetrically towards the center, again folded and cut by the narrow side into slices. This creates a double spiral. Then the pieces are baked in the oven, wherein the sugar between the layers of dough slightly caramelized. Since the dough layers are not one above the other, but side by side, the dough will not in height but in width - it creates the typical heart shape. The size of finished pig ears varies by region and range of about five centimeters to plate size.

After baking, the pig ears are often sprinkled with powdered sugar, covered with white icing or partly coated with dark chocolate or chocolate.

Swell

  • Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
  • Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6
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