this week recipe is about a classic biscuit. We call it the “Palmier” and it represents the palm leaves of the palm tree. It is also called the “Coeur de France” the heart of France. Others name it Pigs or elephant ears.
The Palmier were created in the 20th century. Palmier are made from puff pastry, a laminated dough. Puff pastry is made with alternating layers of dough and butter, rolled and folded (turns) over to create possibly hundreds of flaky layers after six turns. The puff pastry is rolled out, using sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into 1 cm slices and baked. Usually it is rolled in sugar before baking.
My recipe is using Icing sugar and cinnamon instead of caster sugar. This video will show you how to make Palmier from home made puff pastry. But you can buy and use already made (convenient) puff pastry to make them. On tip, if you use already made puff pastry, double the layers of the pastry. Use 2 to 3 sheets on top of each other and place some sugar between the layers to create nice Palmier. You can choose to make your own puff pastry following my tutorial. For the last fold (turn), i am using my mix icing sugar and cinnamon to incorporate the flavour throughout the pastry (another tip there to make them even more glazy)
So, there it is for you the link to my home made puff pastry: http://cookingwithfrenchy.com/recipes/how-to-make-puff-pastry-pate-feuilletee/
Happy baking wherever you are.
You can keep them up to a week in an airtight container.
If you want them extra sweet you can glaze them with stock syrup once out of the oven (stock syrup is made of 50g sugar and 50g water, boil it together for 2 minutes and let it cool down) Just use a brush to glaze the Palmiers.