Palmiers with a Caramelized Sugar Crust

What you need

• 320 g (11 oz) all-butter puff pastry, 1 rolled sheet, cold
• 100 g (1/2 cup) granulated sugar
• 1 pinch fine salt, mixed into the sugar

Method

Restated from the original video

1. 1

   Thaw the puff pastry in the fridge if frozen, and keep it cold until you need it. Line two baking sheets with baking paper.

2. 2

   Stir the salt into the sugar. Scatter 2 tbsp of it over the work surface and unroll the puff pastry on top. Sprinkle the top with another 2 tbsp of sugar.

3. 3

   Fold the two long sides toward the center line, so they almost meet. Sprinkle with 2 tbsp of sugar.

4. 4

   Fold both sides in again to meet at the center, and sprinkle with 2 tbsp more.

5. 5

   Fold the strip in half like a closed book and press gently with a rolling pin so the layers stay together.

6. 6

   Wrap and chill for 30 min until firm.

7. 7

   Heat the oven to 200 °C (400 °F).

8. 8

   Cut the strip into slices 8 mm (1/3 in) thick with a sharp knife. Lay them cut side down on the sheets, 5 cm (2 in) apart, and chill for 15 min.

9. 9

   Keep the second sheet in the fridge. Put the first sheet in the middle of the oven and bake it for 8-10 min, until the undersides are caramelized.

10. 10

    Flip each palmier with a thin spatula and bake for 4-5 min more, until deep golden.

11. 11

    Cool on a rack. They crisp up as they cool and keep for 2 days in an airtight tin.

Imported from finefoodsblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.