Puff pastry palmiers

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Keep the pastry cold until needed. Mix the sugar and salt and scatter half over your work surface.

2. 02

   Place the pastry on top and roll into a 40 × 30 cm rectangle about 3 mm thick. Scatter the remaining sugar over it and gently roll to press it into the surface.

3. 03

   Fold both long edges halfway toward the center, then fold them again so they meet in the middle. Finally fold one half over the other, as if closing a book.

4. 04

   Wrap and refrigerate for 30 minutes. Preheat the oven to 200 °C. Cut approximately 24 slices, 1.5 cm thick, with a sharp knife without crushing the edges.

5. 05

   Lay the slices flat on two parchment-lined baking sheets, 5 cm apart. Bake one sheet at a time for 10 minutes, turn with a spatula, and bake for another 6 to 8 minutes, until caramelized on both sides.

6. 06

   Cool on a rack for 15 minutes; the caramel is extremely hot straight from the oven. Total baking time covers both sheets. Store cooled palmiers in an airtight container for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.