📝 About This Recipe
A quintessential French pâtisserie classic, the Palmier is a delicate, heart-shaped pastry celebrated for its incredible crunch and deep caramel flavor. This recipe elevates the traditional 'Elephant Ear' by infusing the sugar with fragrant orange zest, warm cinnamon, and a hint of cardamom. The result is a multi-layered masterpiece that shatters delightfully with every bite, offering a sophisticated balance of buttery richness and toasted sweetness.
🥗 Ingredients
The Pastry Foundation
- 1 package All-butter puff pastry (approx. 14-16 oz, kept very cold)
- 2 tablespoons All-purpose flour (only for light dusting if needed)
The Aromatic Sugar Mixture
- 1 cup Granulated white sugar (standard fine grain)
- 1/4 cup Turbinado or Demerara sugar (for extra coarse crunch)
- 1 teaspoon Ground Ceylon cinnamon
- 1/4 teaspoon Ground cardamom (adds a floral note)
- 1/8 teaspoon Ground ginger (provides a subtle warmth)
- 1/4 teaspoon Fine sea salt (to balance the sweetness)
- 1 tablespoon Orange zest (finely grated from 1 organic orange)
- 1/2 pod Vanilla bean (seeds scraped)
For Assembly and Finishing
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Cold water (for sealing the pastry)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large heavy-duty baking sheets with parchment paper or silicone baking mats. These are essential to prevent the caramelizing sugar from sticking.
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2
In a medium bowl, combine the granulated sugar, turbinado sugar, cinnamon, cardamom, ginger, sea salt, orange zest, and vanilla bean seeds. Use your fingertips to rub the zest and vanilla into the sugar until the mixture is fragrant and damp.
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3
Sprinkle about 1/4 cup of the sugar mixture evenly over a clean, flat work surface. This replaces flour and ensures the sugar is embedded into the bottom of the pastry.
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4
Unfold your cold puff pastry onto the sugared surface. If using two sheets, work with one at a time. Dust the top of the pastry with another 2-3 tablespoons of the sugar mixture.
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5
Using a rolling pin, gently roll the pastry into a 10x12 inch rectangle. Pressure will push the sugar into the dough. Aim for an even thickness of about 1/8 inch.
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6
Lightly brush the surface of the pastry with a thin layer of melted butter. Sprinkle more sugar mixture over the butter, leaving a tiny bit for later.
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7
Find the center of the pastry along the long side. Fold the left and right edges inward so they meet halfway to the center. Fold them again so the folded edges meet exactly in the middle.
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8
Fold one half over the other, like closing a book. You should now have a long, narrow strip with 6 layers of pastry. Wrap this log in plastic wrap and chill in the freezer for 15 minutes to firm up.
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9
Once chilled, use a very sharp chef's knife to slice the log into 1/2-inch thick pieces. Avoid a sawing motion; press straight down to keep the layers clean.
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10
Dip the cut sides of each pastry into the remaining sugar mixture. Place them on the prepared baking sheets at least 2 inches apart, as they will expand significantly.
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11
Bake for 8-10 minutes until the bottoms are a deep golden brown. Carefully flip each pastry over using a spatula to caramelize the other side.
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12
Bake for another 3-5 minutes until both sides are a rich amber color. Watch closely, as sugar burns quickly! Transfer to a wire rack immediately to cool and harden.
💡 Chef's Tips
Always use 'all-butter' puff pastry; vegetable oil versions lack the flavor and structural integrity needed for a true Palmier. Keep the dough as cold as possible; if it becomes sticky or soft, return it to the fridge for 10 minutes before proceeding. Do not over-crowd the baking sheet; these pastries need space for the steam to escape and the 'ears' to unfurl. If you notice the sugar is browning too fast, lower the oven temperature to 375°F for the second half of baking. Store cooled palmiers in an airtight glass jar at room temperature; plastic containers can make them lose their crispness.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or a dark roast Espresso for a classic afternoon treat. Pair with a side of lightly whipped Chantilly cream and fresh macerated strawberries. Use as a decorative, crunchy garnish for a bowl of premium vanilla bean or salted caramel ice cream. Offer them on a dessert board with a selection of French cheeses like Brie or Comté for a sweet-and-savory contrast. Enjoy with a glass of chilled Sauternes or a late-harvest Riesling for an elegant evening dessert.