Palmiers – French Biscuits

This beloved French pastry, Palmiers, is so delicious. A wonderfully flaky pastry which has been caramelised with sugar is so light and crisp. Shaped like palm trees, it’s also knows as Elephant ears. Just perfect with a beverage of choice.

Chapters/Times Codes
0:00 Introduction.
1:43 Ingredients
2:12 Roll out and sugar the dough
9:20 Shape the dough
12:15 Chill the dough
13:01 Cut the palmiers
15:08 Preheat the oven
15:19 Bake the palmiers
16:30 Taste Test

Recipe: https://geoffsbakingblog.com/2024/01/palmiers-french-cookies

All the recipes on my blog: https://geoffsbakingblog.com

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Well hello everybody and welcome to Jeff’s baking blog today I’m going to make palmier these are a French pastry made with uh puff pastry basically and all it is is puff pastry and sugar now I’ve seen several recipes from from uh other countries where they mix some

Cinnamon or some other spices into the sugar but uh my understanding is that the traditional way is just the puff pastry and the sugar so that’s what I’m going to do so the shape of these uh is supposed to resemble a palm tree or even

In some cases a heart shape and in other cases they’re referred to as elephant ears but basically you roll out the pastry you cover it with sugar fold the sugar into the Pastry as you roll more and more and then you roll it then you

Fold it up chill it cut it uh into little uh pieces place them on the baking tray and bake them so it’s quite a straightforward recipe and I’m using the inverse puff pastry that I made the other day but you can use shop bought puff pastry I would go for the old

Butter version of the shop B puff pastry and if it comes in sheet form um perhaps I would use two sheets and I would um put one sheet on top of the other with sugar in between um but I’ll explain a little bit more about that as I’m working with my dough so

I’ll go on to these ingredients I have here uh one uh piece of uh my inverse puff pastry this weighs about 500 G so that’s uh one PB about 1 2 oz probably um and I have 200 g one cup of sugar which I’m may not need all of but the

Idea is that the sugar is liberally sprinkled over the puff pastry as we work so that’s all there is to it and we need to get on and start working so I’m going to Simply take some sugar and sprinkle a little bit of it onto my

Surface and then I’m going to put the puff pastry onto it I’m going to start to roll that out I’m going to roll that out into a long rectangle basically and I’ve had this out of the fridge for about 15 minutes so that it can start to become slightly malleable And as I roll this I’m putting more sugar underneath the pastry just so that it doesn’t stick and that Sugar will become caramelized as we um bake the palmier now I’ve rolled that out to about 50 cm by 20 cm so that’s um 16 about

20 in by 8 in and if you were work working with shop bolt puff pastry put one sheet down put some sugar on it put the other sheet down and roll them out um until you’ve added about 2 in all the way around that will be good enough and

Then you can follow on from what I’m doing so I’m going to take some sugar I’m going to place it on on the surface like that and how much sugar you use is really up to you you don’t need to use the whole cup full of

Sugar and I’m going to use my rolling pin just to press that in I have seen some recipes where people like to brush their pastry with egg but I think that’s not necessarily the traditional way of doing it so with that in like that I’m going to fold the pastry up by about

1/3 and then fold the other one3 down so that it covers it like that that’s good like that and then I’m going to Sugar the board again and I’m going to Sugar the pastry on the top I’m going to roll this out to a rectangle which is more like um 50 by 30

If I can so that would be um 20 in by 12 in and all the while I’m going to be ensuring that I put sugar on to keep working that in Is and with that um rolled out to about those Dimensions I’m going to take the top part here and I’m going to fold it down about 8 cm like that and then I’m going to fold it over on itself again but before I do that I’m going to put some

Sugar on that part there and just roll that in and then I’m going to fold that over like that and I’m going to do the same at this end and sugar that and roll that in as well and fold that over like that and I’m just going to

Press down there I have a gap in the middle for this to fold over again so I’m just going to put some sugar on each Side like that and I’m going to fold it over onto itself like that and turn it around and then I’m going to Sugar again on the top and the bottom so that’s the top turn it over and do it again and as you can see I haven’t used anywhere near the full

Amount of sugar and with that like that I’m going to put that onto um a tray which I’m then going to cover with some plastic wrap and I’m going to put that into the fridge and I’m going to chill it for at least an hour and when the hour has come

To an end I’ll come back and we will cut the uh pmes into uh pieces and put them on uh parchment lined baking trays and they can then chill in the fridge while we preheat our oven so it’s been an hour now and I have chilled my dough and I’m just going to

Cut the end off like that and then I’m going to cut this into strips which are about half an inch wide and I’ve just um made myself a little bit of a marker and if your pastry Ste seems a bit soft you can chill it for

Longer and with them cut out I’m going to put them onto uh parchment line baking sheet and I’m going to open up like that and these are going to um rise or spread because the of the puff pastry so I’m going to leave quite a a gap

Between them I’m going to put six on each of my baking TR so there I have 12 and I have another five um which I will uh chill again until till I’m ready to bake those so I’m going to put those into the fridge and I’m going to chill them while I

Preheat my oven to 180° celus 160 cels with a fan 350 F and when the oven has come to temperature I’m going to put these into the oven and I’m going to bake them for about 30 minutes I will check them after 17 to 18 minutes to see if the underside is

Caramelized and if it has I’ll turn them over and bake them for the remaining time until um both sides have caramelized and then I’ll take them out of the oven um and uh leave them for a couple of minutes before I put them onto a wire rack to cool completely but maybe

I’ll come back and show you uh after about 18 minutes as I turn them over so it’s been 20 minutes and um I’ve turned over three of those and I’m going to turn this one over as you can see the bottom is quite nicely caramelized and

I’m going to put those back into the oven and I’m going to bake them for a further uh 8 to 10 minutes until the UN the now Underside is also baked so I baked the pmes for a further 10 minutes and they um baked quite nicely

Underneath as well so I took them out of the oven and I put them onto a wire rank to cool down and this is what they look like so I’ve only got 12 here the other five are still in the oven baking at the moment but I thought I would show you

These um cuz they’ve just about cooled down and they’ve baked up quite nicely nice and caramelized so I’ll have a taste of this one pastry it’s very flaky but nice nice and crisp as well and the sweetness from the caramelized sugar very very good and very buttery as

Well of course now you could use more sugar if you wanted more caramelization that’s up to you and I have seen a couple of recipes that have put a little bit of uh zest into the lemon zest or orange zest into the sugar as well that’s up to you as well

So um this is quite an easy recipe even if you use shop bought puff pastry um so I hope you’ve enjoyed it and if you have please give me the thumbs up below and click to subscribe to my YouTube channel in the top right hand corner of the

Screen there’ll be an eye that you can click on and that will take you to a link for the recipe and I’ll put a link below the video as well and I’ll be back with another recipe in the very near future so until then Happy baking