French Palmier Cookies – Bruno Albouze

Superimpose two sheets of puff pastry.

Add sugar in between the sheets of puff pastry.

Roll out the pastry into a large rectangle, 20 inches (50 centimeters) long.

Use leftover inverted puff pastry for this recipe.

Add more sugar to achieve crispy texture through caramelization.

Give a single turn (business letter fold) to the pastry.

If making puff pastry from scratch, add sugar to the last turn and refrigerate for 1 hour to rest.

Roll out again into a larger rectangle, 25 inches (65 centimeters) long.

Trim off the edges of the rolled pastry.

Fold each side in towards the center, leaving a little space in the middle.

Wrap the folded pastry and let it rest in the refrigerator overnight.

Cut the rested pastry into half-inch portions.

Arrange the palmier cookies onto a baking tray lined with a silicone mat.

Bake for 20 minutes, then flip and bake again for an additional 10 minutes or until caramelization is achieved.

Equipment Needed

Spice Level: