Tuesdays with Dorie BCM: Palmiers

April 9, 2019 at 12:01 am | Posted in BCM, cookies & bars, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 7 Comments
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palmiers

What to do with a little stack of frozen puff pastry scraps left over from Banana-Nutella Chaussons and a Potato Tourte? Make Palmiers! These are so easy. Just roll puff into a square, brush with melted butter, sprinkle with sugar and fold in towards the center. I used vanilla sugar for extra flavor, and because I found a jar of it in my cupboard and want to use it up. Some of my palmiers sort of unfurled into donut shapes the oven, but I don’t mind. Puff pastry does what it wants to sometimes…I like things made with it to be really caramelized and crispy, taken almost to the edge of dark. I’ve got no time for pale puff. These palmiers are just as good with ice cream as they are with coffee.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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  1. I love your perfectly imperfect palmiers! Half the time I make these (or my students do) they unfurl. If I have the time, I roll the pastry tight and leave it in the fridge for ages before I cut it and I find that helps. But I kinda love this look!

    • Yeah, I probs should have rolled them the night before but just didn’t feel like it!

  2. These are a fun and delicious way to use up puff pastry scraps. I know they’re good with coffee but I’ll have to try them with ice cream now.

  3. I can just imagine the lovely gentle crunch these beauties make as you bite into them. Yum!

  4. Your palmiers look terrific – I think the unfurled ones are half the fun.

  5. Everything is good with ice cream and coffee. Looking forward to making these.

  6. I love all the puff you got out of your palmers! Mine were a little lean haha!


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