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Le Chaudron recipe
Palmiers
Cinnamon sugar palmiers
⏱ 30 minServes 15Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients15 servings
2sheets of all-butter puff pastry
200 g (7 oz)superfine sugar
1 tspground cinnamon
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
1egg yolk
- 2 sheets of all-butter puff pastry
- 200 g (7 oz) superfine sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 15. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a bowl, mix the sugar, ground cinnamon, vanilla extract and fleur de sel.Making it from scratch? See the puff pastry — ≈ 45 min
- Sprinkle the work surface with some of the flavored sugar, then unroll the first sheet of puff pastry on top.
- Sprinkle the flavored sugar all over the pastry and press lightly with the rolling pin so it sticks.
- Fold both long sides in to meet in the middle, then fold in half again.
- Wrap the log in plastic and chill 30 minutes to firm up before slicing.
- Cut into 1 cm (⅜ in) slices and space them out on parchment-lined sheets.
- Brush with beaten egg yolk and bake 15 minutes at 200°C (400°F), flipping halfway so both sides caramelize.
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