P
almiers are small cookies. They got their name after palm trees, although they are also called elephant’s ears or pig’s ears, shoe soles, and – don’t ask me why – French hearts! I don’t know who named them! Some people say that the origin of this goody is French, but there are also people who believe that palmiers were made in Vienna, Austria for the first time. Whatever the truth is, many will continue to enjoy nibbling these cute petits fours (although I have seen the giant ones in some bakeries!) with their tea or coffee.
Palmiers are small French pastries made of puff pastry and a little bit of sugar. You can make them in a couple of minutes with a store bought puff pastry, however if you want to make your palmiers from scratch, you will have to learn how to make puff pastry first.
Your puff pastry has to be well chilled. Sprinkle some granulated sugar on your counter, and put your puff on the sugar. Sprinkle some more sugar on the pastry, and roll it in a form of a rectangle, approximately 3mm (1⁄8“) thick.
Now the folding starts. Fold the dough lengthwise from both sides to the center twice, the edges should meet in the middle. Fold once more and chill well. Cut the pieces 1cm (3⁄8“) thick and lay them on a baking tray lined with parchment paper. You can sprinkle with some more granulated sugar at this stage. Bake at 200°C (400°F) until golden around the edges. The sugar will caramelize, the pastry will become flaky, and you will end up with lovely bite-sized, crunchy, sweet treats. I dipped them in dark chocolate and sprinkled with shredded coconut just for fun, because otherwise, my caterpillar would be quite unattractive, right? Anyway, this is optional, don’t worry – your palmiers will be just as yummy and scrummy without this decoration, but – it won’t be a sweet caterpillar then, eh?
Palmiers Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 10 minutes
Cook time : 20 minutes
Ready in 30 minutes
Level : Basic
Ingredients:- Puff pastry 500g (1.1lbs)
- Granulated sugar – a couple of tablespoons
- Dark chocolate 100g (3.5oz)
- Shredded coconut 50g (1.8oz)
- Sprinkle some granulated sugar on your counter, and put your puff on the sugar. Sprinkle some more sugar on the pastry, and roll it in a form of a rectangle, approximately 3mm (1⁄8“) thick.
- Fold the dough lengthwise from the both sides to the center twice, the edges should meet in the middle. Fold it once more and chill well.
- Cut the pieces 1cm (3⁄8“) thick and lay them on a baking tray lined with parchment paper.
- Bake palmiers at 200°C (400°F) for approximately 20 minutes, until golden around the edges.
- Melt the dark chocolate in a microwave. Dip the edges of the cooled palmiers into the chocolate, then sprinkle with shredded coconut. Put them in the fridge to cool down.
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