Palmiers

Ingredients

• 2 cupsall-purpose flour
• 1/2 cupbutter — cold
• 1/2 cupsugar
• 3eggs
• 1 tspvanilla extract

Method

1. Begin by preparing the dough for the Palmiers. In a large mixing bowl, combine 2 cups of all-purpose flour with 1/2 cup of cold butter, cut into small cubes. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step ensures the butter is evenly distributed, which is crucial for the flaky texture of the Palmiers.
2. Add 1/2 cup of sugar to the flour and butter mixture, and mix well. In a separate bowl, beat 3 eggs with 1 teaspoon of vanilla extract until well combined. Gradually incorporate the egg mixture into the flour mixture, stirring with a wooden spoon until a dough forms. The dough should be smooth and slightly sticky, but not wet.
3. Transfer the dough to a lightly floured surface and knead it gently for about a minute. This helps develop the gluten slightly, giving the dough structure without making it tough. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the butter to firm up again.
4. Once chilled, roll out the dough on a floured surface into a large rectangle, about 1/8 inch thick. Fold the long sides of the rectangle towards the center so they meet in the middle, then fold one half over the other, like closing a book. This folding technique is essential for creating the signature layers of the Palmiers.
5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the folded dough into 1/4 inch thick pieces and place them cut side up on the prepared baking sheet, leaving space between each piece to allow for spreading. This arrangement ensures even baking and a uniform golden color.
6. Bake the Palmiers in the preheated oven until they are puffed and golden brown, about 12-15 minutes. The edges should be caramelized, and the sugar should create a glossy, crisp exterior. This is your cue that the Palmiers are perfectly baked.
7. Remove the Palmiers from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This brief cooling period allows the sugar to set, ensuring a crisp texture. Once cooled completely, serve the Palmiers at room temperature to enjoy their delicate crunch and buttery flavor.