Yet another recipe for my puff pastry recipe! The little palmiers are a simple, classic, French little treat. They are very easy to prepare, all you need is a good quality of puff pastry and sugar! They are also called elephant ears when they are on sale in large size.
- 300g of pâte feuilletée/puff pastry (see recipe here)
- 100g of caster sugar
- Dust generously a clean surface with sugar.
- Flatten the pâte feuilletée/puff pastry on the top of the sugar and make a rectangle (25/30 centimeters).
- Sprinkle with sugar the top of the dough (be generous).
- Put the long side of the rectangle in front of you.
- Mark the center of the dough with a small line (at 15 centimeters).
- Start folding each side into the middle (start with the long side of the rectangle).
- Then repeat the same procedure a second time.
- Repeat again for the third and the last time (you obtain six layers, it should look like a closed book).
- Cover with a plastic wrap and refrigerate for 30 minutes.
- Grease and dust with sugar a large cooking pan.
- Preheat the oven to 180C degrees.
- Remove the dough from the refrigerator.
- With a sharp knife cut slices of 1cm thick and lay them on the cooking pan.
- Bake for 20 minutes (more or less depending on the oven).
- When they are golden brown, flip the little palmiers with a spatula and bake again for another 10 minutes.
- When they are brown and caramelized (as seen in the picture) remove them from the oven and allow to cool for 15 minutes.
Crispy, sweet and caramelized! These little treats are perfect for a tea, I opted for a Jasmine tea!
PS: As I am a gourmand, I always choose the elephant ears at the bakery with my cousins 🙂