Butterfly palmiers with raspberries and cream

Butterfly palmiers with raspberries and cream

By
From
Sweet
Serves
6

I first came across really good palmiers when I was working on the pastry section in a restaurant in the south of France. The trick is to get an even dusting of sugar, so that as the palmiers cook it caramelises to a nice glaze. Palmiers are often offered as a petit four to end a meal, but sandwiched with raspberries and cream, they’re hard to beat for afternoon tea. These are best served at room temperature – once they go into the fridge, the butter in the pastry solidifies, making them less pleasant to eat.

Ingredients

Quantity Ingredient
650g Proper puff pastry
or good-quality, bought all-butter puff pastry
flour, for dusting
60g caster sugar
100ml Stock syrup glaze, (optional)

For the filling

Quantity Ingredient
300ml double cream, softly whipped
200g raspberries

Method

  1. Preheat the oven to 180°C. Line 2 large baking sheets with silicone paper.
  2. Roll the pastry out on a lightly floured surface to a rectangle 25cm x 40cm and about 3mm thick, with the long side facing you, like a landscape picture.
  3. Dust the pastry rectangle with 20g of the caster sugar then fold one long side of the pastry into the centre. Repeat with the other long side to meet it, so you now have a piece half the width. Dust with another 20g of the caster sugar, then repeat, folding each side into the centre, leaving a 5mm gap in the centre. Dust once more with the remaining sugar and repeat – you should now have three folds on each side with plenty of sugar sandwiched in between. Fold both sides together gently as you would close an open book, then transfer to a tray and place in the freezer for 30 minutes to firm up.
  4. Remove the roll and cut into 12 x 1cm-thick slices. Lay on a lined baking tray, spacing them so that they are at least 6cm apart. Bake for 12–15 minutes until golden and crispy.
  5. Remove the palmiers from the oven, turn them straight over, place back on the tray and brush them with a little stock syrup glaze, if liked. The palmiers are best eaten on the day you make them.
  6. When cold, spoon the whipped cream into a piping bag fitted with a 1cm nozzle and pipe the cream over half the palmiers. Top with some lightly crushed raspberries and another palmier. Serve immediately.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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