Palmiers

Name: Palmiers
Cuisine: French
Ingredients: 10 tablespoons jam (Dad used plum jam traditionally but pastry chefs often use seedless strawberry jam); 10 tablespoons jam (Dad used plum jam traditionally but pastry chefs often use seedless strawberry jam); 10 tablespoons jam (Dad used plum jam traditionally but pastry chefs often use seedless strawberry jam); 10 tablespoons jam (Dad used plum jam traditionally but pastry chefs often use seedless strawberry jam); 25 x 30 cm sheet of puff pastry (use shop-bought); 250 ml whipping cream; 6 tablespoons granulated sugar; Vegetable oil, for greasing

Preparation info

Makes
11

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

The big question when it comes to palmiers is - how do you eat one? If you are brave and bite into the two pastry hearts, the cream filling oozes out of the sides. Johnny liked to stand his palmier upright on the plate and cut straight down the middle, chopping the heart in half. The small pastry knives and forks we provided were perfect for this.

Ingredients

Europe
France
Pastry
Mediterranean
Vegetarian

Ingredients

Method