Palmiers
Palmiers are crisp puff-pastry ears with caramelised sugar. With only two ingredients, fold cold pastry inwards from both sides, chill the double roll and slice to preserve the symmetrical pattern.
Another 30 minutes - cooling
How to make it
Prepared 0 of 6 steps
Prepare cold pastry
Thaw frozen pastry in the refrigerator. Place a rectangle about 25 × 35 cm on a surface sprinkled with some sugar. Keep it cool and pliable, not sticky.
Distribute the sugar
Sprinkle sugar on top and roll lightly to embed grains on both sides. Reserve about 30 g for coating cut faces. Do not flour the surface.
Fold towards the centre
Fold both long edges towards the middle, then each side towards the centre again. Fold one half over the other into a firm double roll. Cover and chill for 30 minutes for clean cuts.
Slice and arrange
Heat the oven to 200 °C. Cut about 1 cm slices and coat cut faces in remaining sugar. Space 5 cm apart on parchment, as they spread widely.
Caramelise both sides
Bake for 10–12 minutes until golden underneath. Carefully turn with a spatula and bake for 5–8 minutes more. Watch the edge sugar: it should be amber, not black and bitter.
Cool the crust
Move to a rack before caramel sticks firmly to the paper and cool completely. Hot sugar burns, so do not handle fresh palmiers with bare hands. Cinnamon, chocolate and icing sugar are not included.
Little hint
Work with cold pastry, as soft, crushed layers do not open well. Turn using a spatula and oven glove; melted sugar stays hot longer than pastry.
Frequently asked questions
What should I watch out for when cooking?
Work with cold pastry, as soft, crushed layers do not open well. Turn using a spatula and oven glove; melted sugar stays hot longer than pastry.
How should I prepare the ingredients?
Thaw frozen pastry in the refrigerator. Place a rectangle about 25 × 35 cm on a surface sprinkled with some sugar. Keep it cool and pliable, not sticky.
