📝 About This Recipe
Exquisite in their simplicity, Palmiers are a staple of French patisserie known for their iconic heart shape and shatteringly crisp layers. These 'elephant ears' rely on the magic of puff pastry and granulated sugar, which caramelizes in the oven to create a deeply toasted, buttery crunch. Whether enjoyed with an afternoon espresso or served as a sophisticated garnish for vanilla bean gelato, these two-ingredient wonders prove that elegance is often found in the finest details.
🥗 Ingredients
The Pastry Base
- 1 sheet All-butter puff pastry (thawed but very cold; approximately 9x13 inches)
- 1 cup Granulated white sugar (for coating and caramelization)
Aromatic Infusions
- 1 teaspoon Ground cinnamon (optional, for a warm spiced profile)
- 1/4 teaspoon Kosher salt (fine grain, to balance the sweetness)
- 1/4 teaspoon Vanilla bean powder (optional, for floral depth)
For the Professional Finish
- 1 tablespoon Unsalted butter (melted, to lightly brush the dough if it becomes too dry)
- 2 tablespoons Turbinado sugar (for extra crunch on the exterior)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with high-quality parchment paper or silicone baking mats. This is crucial as the sugar will turn into sticky caramel.
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2
In a small bowl, whisk together the granulated sugar, cinnamon, kosher salt, and vanilla bean powder until the aromatics are evenly distributed.
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3
Generously coat your work surface with about 1/4 cup of the sugar mixture. This replaces flour to prevent sticking while adding flavor.
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4
Unfold the cold puff pastry sheet onto the sugared surface. Sprinkle another 1/4 cup of the sugar mixture evenly over the top of the dough.
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5
Using a rolling pin, gently roll the dough into a 10x12 inch rectangle. The pressure should be firm enough to press the sugar into the dough but light enough not to crush the delicate laminate layers.
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6
Fold the two long sides of the rectangle inward so they meet halfway to the center. Sprinkle the newly exposed dough with more sugar.
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7
Fold those sides in again so the two folds meet exactly in the center of the dough. It should now look like a long, narrow strip with four layers on each side.
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8
Fold one half over the other, like closing a book. You should now have a 6-layer thick strip of dough. Wrap this tightly in plastic wrap and chill in the freezer for 10-15 minutes to firm up the butter.
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9
Remove the dough from the freezer. Using a sharp chef's knife, slice the log into 3/8-inch thick pieces. You should see the 'butterfly' or 'heart' shape in the cross-section.
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10
Toss each slice in the remaining sugar mixture, coating all sides thoroughly. Place them on the prepared baking sheets, spaced at least 2 inches apart as they will expand significantly.
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11
Bake for 10-12 minutes until the bottoms are a deep golden brown and the sugar is bubbling.
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12
Using a spatula, carefully flip each palmier over. Bake for another 5-7 minutes until the other side is equally caramelized and golden.
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13
Transfer the palmiers immediately to a wire cooling rack. If left on the tray, the hardening caramel will glue them to the parchment paper.
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14
Allow to cool completely for at least 15 minutes. The pastries will become incredibly crisp as the sugar sets.
💡 Chef's Tips
Always use 'All-Butter' puff pastry; vegetable oil-based pastries won't achieve the same flavor or flaky texture. If the dough becomes soft or sticky while folding, return it to the fridge for 10 minutes before continuing. Don't be afraid of a dark golden color; the best flavor comes from the slightly bitter edge of deeply caramelized sugar. Store leftovers in an airtight container with a silica gel packet if possible, as humidity is the enemy of a crisp palmier.
🍽️ Serving Suggestions
Serve alongside a cup of hot Earl Grey tea or a dark roast espresso. Dip one half of the cooled palmier into melted dark chocolate and sprinkle with flaky sea salt. Use two palmiers to sandwich a scoop of salted caramel ice cream for a decadent dessert. Arrange on a dessert charcuterie board with fresh raspberries and whipped mascarpone cream.