Palmiers

Method

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1. Mix the sugar with the salt and cinnamon and scatter a thick layer over the work surface.

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2. Lay the pastry on it, scatter more sugar over the top, and roll out to a 30 x 40 cm rectangle, using sugar and never flour to stop it sticking.

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3. Fold both long edges in to meet at the centre, then fold them in again to meet in the middle a second time.

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4. Fold one half over the other, like closing a book, to make a six-layer log.

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5. Wrap and refrigerate 60 minutes until firm.

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6. Cut into 1 cm slices and lay them cut-side up on lined trays, well spaced — they double in width.

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7. Bake at 200°C / 400°F for 12 minutes, turn each one over, and bake 8 minutes more until deeply caramelised on both sides. Watch them closely at the end.

   Mark done Start 12 min timer

Chef’s Tips

• Roll in sugar, never flour.
• Turn them halfway so both faces caramelise.
• They go from bronze to burnt in under a minute.

Pairing Suggestions

• Coffee
• Tea
• Vanilla ice cream

Storage & Reheating

A week in an airtight tin. They lose their crispness in humidity. The raw log freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.