I’m posting a basic recipe of Palmiers that I made tonight since I had some leftovers from my homemade puff pastry after I made Millefeuille.
I made the basic palmiers recipe which is about 2 ingredients: puff pastry and sugar. As you can see, this is pretty easy and straight forward. They go well with a cup of tea or coffee, but you can place them on the top of ice cream as well.
There are other options you may want to try, like adding lemon or orange zest to the sugar that we sprinkle on the palmiers before baking them, or cinnamon, on ground nuts. Or you can totally choose to go savoury and use cheese, herbs, sundried tomatoes instead of the sugar.
For 12 small palmiers
Prep: 5 min / Baking: 20 min
1 roll of puff pastry (200 g)
½ cup of caster sugar
Roll the puff pastry on a parchment paper in a rectangular or square shape (trim excess dough).
Sprinkle half of the sugar place the puff pastry sheet on top. Cover the pastry with the remaining sugar, and use a rolling pin to gently press the sugar in to the dough.
The steps of making palmiers, summarized here
Bring the long sides of each half of the dough, and roll up. Roll the 2 sides again until you get to the centre of the square or the rectangle you have shaped previously.
Place the rolls in the freezer to firm up for about 30 min to 1 hour.
Use a sharp knife to cut the pastry 5 to 7 cm slices. Rub again the cuts in the sugar that is loose on the parchment. Place in a baking sheet covered with parchment paper; leave some space between the palmiers. Put back in the freezer for about 5 min.
Preheat oven to 200 degrees C. bake for 10 minutes. Reduce the heat to 180 degrees C and flip the palmiers over. Bake until golden brown and caramelized from both sides. Let cool completely before storing.
The palmiers will keep for 2 to 3 days.
Tomorrow, If all goes well, I shall be posting Eclairs with Salted caramel and vanilla pastry cream.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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