Baker-Pastry Chef

Palmiers

An original recipe from Jonathan Léger
Recipe calculated for 60 pieces
3 completion stages

Download recipe

Corman products used for this recipe

Express Butter 82% fat - Sheet

Using the dough hook of the stand mixer, combine the two types of flour, butter and salt and slowly pour in the vinegar and water.
Form into a ball and let rest in the refrigerator.
Roll out the dough and enclose the butter sheet.
Close up and give the dough its turns.

310 g strong flour (T45, approximately 14% protein) 940 g plain flour (T55, approximately 11% protein) 25 g salt 550 g water 25 g Vinager 125 g butter 1000 g Express Butter 82% fat – Sheet

900 g sugar

Perform 3 single turns, respecting the resting time between each turn.
Give the dough its final 2 single turns, sprinkling generously with the sugar.
Roll out the pastry to a thickness of 3 mm and a width of 45 cm.
Let the pastry rest, then cut into 85-cm long pieces.
Fold inwards 13 cm lengthwise on each side.
Fold inwards a second time on each side and then fold in 2.
Even out with a rolling pin.
Return to the refrigerator.
Cut into 1.5-cm thick slices.
Return to the refrigerator for at least 2 hours (so that the sugar becomes syrupy).
Place on two greased Teflon baking sheets.
Bake in a 190°C deck oven for approximately 25 minutes.
Turn the palmiers over halfway through the baking time so that they colour evenly on each side.

Palmiers

Puff pastry

Finishing touches

Assembly

Palmiers

Puff pastry

Finishing touches

Assembly

More recipes to find your inspiration