The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Problem...Sugar Liquifying in Pastry Making Process

mymeowzer's picture

Problem...Sugar Liquifying in Pastry Making Process


I'm hoping someone can help me.


When I make pastry that requires laminating and I need to roll sugar into it (palmier's for example) the sugar always seemd to liquify when I put it in the fridge to rest.


Can you tell me what I'm doing wrong or what steps I can take to help this. The pastry becomes wet and weird and I feel like I'm doing something wrong.


Thanks so much..


Chausiubao's picture

Maybe you could explain what you're doing and why you're doing it?

Anytime I've ever made palmiers I just roll it in sugar and bake it. Theres really no reason to let it rest. Just roll it up very loosely, and you don't have to worry about it unrolling.

mcs's picture

As they said above, if you roll/shape it without a rest, it won't get watery on you.  If you prefer a rest and you do a short one at room temperature (or a short one in the fridge wrapped in plastic) it also won't get runny.  If you make up a bunch at time and you freeze the rolls for later use, they'll get runny if they thaw for a loooong time in the fridge or at room temperature (like overnight). 
If you thaw a roll at room temp, it'll take around 2-3 hours to become workable without breaking them.  You can shape/bake them right then and they'll still be dry.  Personally I prefer them to be a little wet so they come out of the oven with a more 'glazed' appearance.  If you bake them dry they'll be crispy but not as candy like.