Sara made them, Phyl made them, and then my daughter told me that in cooking class they made them, too – elephant ears, or pig’s ears as we say in German. This is another recipe from the Modern Baker Challenge – one we won’t get to for about another year or so, but I was so eager to make them that I just couldn’t wait.
Making the instant puff pastry was quite easy. I never would have imagined how easy it really was. No multiple rollings of dough and butter, no multiple chillings in the fridge… Just some flour, butter, salt and water and a food processor. Some pressing, some folding… Easy-peasy.
I then decided that I wanted to make a half batch of savory elephant ears and a half batch of sweet elephant ears.
For the savory elephant ears, I sprinkled the dough with some paprika and shredded gouda and then began the shaping procedure. This was a little tricky because of the shredded cheese, but in the end they looked like elephant ears, so I think I did it right. I baked them for about 25 minutes until I thought the color was right – I think because of the cheese it takes longer for the dough to puff. Anyway, these were yummy!!!!
For the sweet elephant ears I sprinkled the counter and the dough with quite a bit of sugar and then again followed the shaping instructions. Again, I was having trouble and I’m not sure I really understood the instructions, but as the final result looked fine I think it was ok. There is still room for improvement, though. The sweet version was extremely yummy, too, and I wonder why I’ve never eaten elephant ears before. We do have them here in Germany (even though they are called pig’s ears) but for some reason I’ve never tried them – they don’t look very appealing, and the name pig’s ears maybe scared me off, too.
My final verdict: making the puff pastry was super easy and both the savory and the sweet version were addictive!!!!