Intermediate
Palmiers are delicate, crispy, caramelized cookies that melt in your mouth. I love them and had them years ago when I was in France.
I didn't realize they're a beloved treat across the globe, going by various names like elephant ears - which I had heard before, pig's ears, French hearts, and even glasses.
A Mysterious Past
I tried to track down the history of palmiers because they do show up in so many cultures, but couldn't find much. Most food historians place their birth in France sometime in the 19th century, possibly as a clever way to use leftover croissant dough. However, some argue for an Austrian origin, suggesting they might be related to a similar pastry.
One thing's for certain: palmiers are made with puff pastry, a laminated dough that creates hundreds of flaky layers. This dough is rolled out, generously sprinkled with sugar, and then rolled inwards from both sides to meet in the middle. The resulting log is sliced, revealing the characteristic heart or palm leaf shape, and then baked to golden perfection.
Sweet Variations Around the World
While the classic palmier is simply sugar and puff pastry, there are countless variations found worldwide.
Spain: Known as "palmeras," they might be dipped in chocolate or sprinkled with coconut.
Puerto Rico: Here, they get a drizzle of honey.
Latin America: Often called "orejas" (ears), they sometimes feature cinnamon sugar.
United States: Buffalo, New York boasts a version called "pastry hearts."
I had the opportunity to take a pastry class at King Arthur Baking Company in Vermont where I learned not only how to make Palmiers, but also the puff pastry that is the foundation.
Here's the technique for the Palmiers based on using store-bough puff pastry.
Perfection!