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French palmiers with homemade puff pastry-horizontal-pan

French Palmiers with Homemade Puff Pastry

  • Author: Nicoletta
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 26 cookies 1x
  • Category: Dessert, cookies
  • Method: Baking

Description

French Palmiers with Homemade Puff Pastry. I cannot imagine anything more scrumptious than a tray filled with buttery, delicious palmiers to accompany your tea time, dessert time, or -why not- sweeten up your breakfast. Pretty easy to make, you need puff pastry and granulated sugar. These ones, I made with homemade puff pastry and they literally melt in your mouth!


Ingredients

For the Homemade Puff Pastry

1st dough (pastello):

  • 350 g bread flour
  • 180200 g water
  • 7 g salt
  • 1 tsp lemon juice (optional)

2nd dough (panetto):

  • 500 g butter, cold
  • 150 g flour type 00

For the French Palmiers (ventaglietti)

  • about 240 g puff pastry
  • granulated sugar

Instructions

For the Homemade Puff Pastry

1st dough (pastello):

  1. In the bowl of a stand mixer (or in a bowl by hand) add the flour and salt. Gradually add water and knead until it comes together. Remove from the bowl, place on a work surface and knead by hand a couple of minutes until smooth. Then, form into a ball, wrap in plastic and let rest for at least 2 hours in the fridge or overnight.

2nd dough (panetto):

  1. In the bowl of a stand mixer quickly work the butter and flour, place it onto a piece of parchment and shape into a rectangle. Then, set in the fridge to rest. The longer it stays, the better. It has to be very cold.

Making the puff pastry

  1. Roll out the first dough, place the second dough in the center.
  2. Close everything like a bundle.
  3. On a floured work surface, roll it to a rectangular shape 1/4-inch thick, paying attention not to let the fat content out.
  4. Bring the two ends towards the center and then overlap each other, folding it like a book. That’s it, you made the first fold to the puff pastry.
  5. Cover the pastry with plastic wrap and let it rest in the fridge for 60 minutes.
  6. After the resting time, repeat the operation three more times, being careful to always roll in the opposite direction of the previous one (turn the dough 90 degrees).
  7. After each fold, the pastry needs to be wrapped back in plastic and go back in the fridge for at least 30 minutes. In total you have to give four folds of four (only the mille feuille needs to have five folds). The stretch/fold time is short, about 3-4 minutes each, then is all waiting time.
  8. After the 4th fold, the dough is ready to use, but it still requires 15-20 minutes in the fridge.
  9. You can do the folds within two days, no more. Once you’ve done your puff pastry, it can stay in the fridge for 3-4 days, or you can cut in half and freeze well wrapped in plastic.

Making the palmiers

  1. Sprinkle abundant granulated sugar on your board, place the piece of puff pastry on the sugar and sprinkle more sugar on top.
  2. Next, roll the dough into a thin rectangle. Be mindful that the length will determine the number of your palmiers while the width how big they are going to be. I decided to make a long rectangle and bake small “ventaglietti” (palmiers);
  3. Fold 1, 2, 3 times on one side, press gently, then fold 1, 2, 3 times on the other side, press, making sure there is a small space in between when the two sides meet in the middle.
  4. Fold the left side over the right side, like closing a book.
  5. With a sharp knife cut individual cookies, about 1/1.5 cm, place them cut-side up on a baking tray lined with parchment paper -or a non-stick one, leaving some space in between.
  6. Let the baking tray with the palmiers rest in the fridge for 15-20 minutes. In the meantime, preheat the oven to 215-220° C (420-425°F).
  7. Bake in the hot oven for about 10 minutes or until you see a lovely caramelization on the edges. A couple of minutes before, I carefully open the oven and with a spatula turn them, so they get a nice color also on the other side. It’s okay if you don’t, they will be lighter on one side, darker on the other, but still crunchy and delicious.

Notes

Palmiers are best the day they are made. You can store them in an airtight container, but they will gradually lose their crispiness over time.

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