- Always work with cold dough: if the butter softens too much, put the dough in the refrigerator for a few minutes before continuing. This helps the layers to separate better.
- Don’t over-knead: the dough just needs to come together. If you work it too much, it can become tough and lose that light texture.
- Use sugar on the counter at the end: to form the palmiers, sugar replaces flour. This helps it stick to the dough and caramelize during baking.
- Leave space on the baking sheet: the palmiers will open up as they cook. If they’re too close together, they can stick together.
- Turn them over halfway through cooking: this step helps them brown evenly and become crispy on both sides.
- Keep an eye on the oven: the sugar can go from golden to burnt quite quickly. When you see the edges caramelized, they’re ready.
- For more flavor: you can add a little cinnamon, lemon zest or a few drops of vanilla essence to the sugar.
- Storage: Keep them chilled in a tightly sealed container for 3 or 4 days. If they lose their crispness, you can warm them in a low oven for a few minutes.
These palmiers are ideal for preparing something sweet, classic and homemade with few ingredients.
They come out crispy, golden, and with that caramelized sugar flavor that always makes you want to eat another one.
