French Palmier Cookies – Bruno Albouze

Wow. Hey, I am Bruno Albuz. Welcome to the Real Deal Cooking Channel. Today guys, I'm going to make one of a kind baking goods. You name it, palmier, which means palm tree. And the reason behind is that it looks like a palm leaf. This recipe, it's everything but healthy. Hey, once in a while, who cares? So first I'm going to superimpose two sheets of puff pastry, add some sugar in between and roll it out into a large rectangle, 20 inch length, 50 centimeter. Here I am using leftover of inverted puff pastry, which by the way, you will find the recipe on my website, brunoskitchen.net. For this kind of baking good though, the amount of sugar cannot be lowered. That's unfortunate, but the purpose here is to get something outrageously crispy, thanks to the sugar, caramelization and the butter. That's quite similar to its cousin, kouign-amann, which is based on a yeasty dough. So you want to give a single turn. This is essentially a business letter fold. If you make puff pastry from scratch though, add sugar to the last turn, then refrigerate an hour to rest. Guess what? I'm going to throw in more sugar and roll it out again into a larger rectangle. So the length is going to be 25 inches, 65 centimeter. You have noticed that no flour is added during the whole process, but rather sugar and only sugar. You can even use powdered sugar if you want. Trim off the edges and fold each side in two, leaving though a little space in the center. Then close the book. Palmier cookie, coeur de France, originating from French Algeria, also known as pig's ear or elephant ear, sweet or even savory. Good news, I do have a Roquefort palmier recipe on my website. Wrap it up and I'm going to let it rest in a refrigerator overnight. Cut this beautiful slab of goodness into half inch portion. Arrange palmier onto a baking tray lined with a silicone mat and bake for 20 minutes. Flip and bake again for an additional 10 minutes or until caramelization is achieved. To get the full recipe, go to brunoskitchen.net. Please subscribe. Follow me on Instagram at brunoalbouze, like me on Facebook and follow me on Pinterest as well. Bon appétit and see you next time.