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Le Chaudron recipe
Palmier caramélisé
Caramelized palmiers
⏱ 35 minServes 6Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sheet puff pastry (230 g / 8 oz)
120 g (4 oz)sugar
1 pinchfleur de sel (flaky sea salt)
20 gmelted butter
- 1 sheet puff pastry (230 g / 8 oz)
- 120 g (4 oz) sugar
- 1 pinch fleur de sel (flaky sea salt)
- 20 g melted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sprinkle the work surface with sugar, unroll the pastry on it and brush with melted butter.Making it from scratch? See the puff pastry — ≈ 45 min
- Cover with a thick layer of sugar and a little flaky salt.
- Roll both long edges toward the center until they meet.
- Chill for 15 minutes, then slice 1 cm (⅜ in) thick.
- Lay flat on a lined sheet, well apart — they spread.
- Bake at 200°C (400°F) for 15 minutes, turning halfway, until caramelized.
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