French sugar palmiers are these famous cakes very appreciated by young and old! The secret … a good puff pastry with home-made butter and sugar, and you will have all the ingredients to make delicious french sugar palmiers.
French sugar palmier
- 280 g cake flour
- 30 g butter molten
- 7 g salt
- 18 cl water
- 250 g butter
- caster sugar (sufficient quantity)
- Let’s start with the dough by mixing the flour, the melted butter, the salt and the water, which we add gradually depending on the flour used.
- We don’t knead the dough too much. We just want it to be well mixed.
- Put the dough on your work surface and finish mixing it. Roll out the dough to form a square, flouring it lightly.
- Hit the butter on its wrapping paper using a rolling pin to form a square.
- Place the square of butter in the center of the dough, then bring the corners to the middle to wrap it completely.
- Flour the work surface then spread the puff pastry gradually, without crushing it so that you can fold it into 3 equal parts. Then turn the puff pastry dough by a quarter turn.
- Repeat the operation but this time in order to fold it in four. Put the dough in the refrigerator for about two hours.
- Two hours have passed. Roll out the puff pastry gradually to fold it in four, and place it again in the refrigerator for 2 hours.
- Place the puff pastry in front of you with the fold on the right, roll it out so as to fold it in three while regularly sprinkling caster sugar on the dough.
- Fold the puff pastry in 3 one last time. Then roll out the dough always with caster sugar until you can fold it in 3 from each end to form the sugar palmier.
- The two parts meet in the center. Fold them over each other and roll out slightly.
- Cut the dough using a knife to obtain 1 cm thick sugar palmiers.
- Grease a baking sheet, then place the sugar palmier, spreading them apart. Let them rest for about 30 minutes.
- Cook the puff french sugar palmiers in an oven preheated to 190 ° C for about 20 minutes while monitoring the cooking regularly. Please note that they must be flipped halfway through cooking.
- Halfway through cooking, turn the sugar palmiers over using a triangle and continue cooking in the oven.
- When the cooking is finished, place the french sugar palmier on a wire rack to allow them to cool.
- Then you just have to taste them or put them in an airtight box to keep them for several days.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.