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 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?
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I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!