Each time we go visit MiniCook's parents, I am tested on my classics! I scored some points with the Baba au rhum but they always seem to want to test me and the quality of my work must be there every time to satisfy the family jury. It was Charles who had the idea this time, he wanted to learn how to make the French pastry classic called a "palmier" (hear palm tree), an idea that the rest of the family easily approved. Everyone therefore discovered with surprise the “technique” of the palm tree biscuits and enjoyed the crisp in these delicious pastries. My recipe is not 100% conventional but it gives a softness to palm tree biscuits I like well.
About twenty biscuits
- 1 block of puff pastry to spread
- thick cream
- brown sugar
Preheat oven to 200 °.
Spread the puff pastry into a rectangle about 0.5 mm thick. Using a brush, spread thick cream on the pastry. Sprinkle brown sugar on the surface.
Roll the dough from the wide side starting from the 2 opposite sides until the two meet in the middle. Brush with cream and cover with brown sugar once again.
Using a sharp knife, cut slices 1cm thick and place on a sheet of baking paper keeping them separate enough for the biscuits to spread while cooking.
Bake at half height at 180°C for 15-20mins depending on the texture you want to get (golden or well cooked) and flip halfway through cooking time.
Let cool a few minutes and serve in accompaniment to tea or dessert.