I'm a huge fan of palmiers, known here as Prussiens. Made with buttery puff pastry and golden brown, caramelized sugar, they are crispy and delicious. I was in a charming Parisian bistro recently and sampled bread rolls in the shape of palmiers. They were filled with cheese and an aromatic garlic & herb butter. This savoury version of a palmier is highly addictive. I love to have them with soups and salads in particular.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Garlic & herb butter
How it's done
Mix the flour, sugar, salt and yeast in a bowl. Pour in the milk, add the egg and butter, mix and knead to form a soft dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Garlic & herb butter
Mix the butter with the garlic and herbs.
On a lightly floured surface, roll the dough into a rectangle (approx. 20 x 60 cm), spread the butter on top, sprinkle with the cheese, press down gently. Roll the two short edges of the dough in towards the middle. Cut the roll into slices approx. 1.5 cm thick. Place the palmiers on two baking trays lined with baking paper, flatten slightly, cover and leave to rise for approx. 30 mins.
Approx. 20 mins. in an oven preheated to 180°C (convection), remove, allow to cool slightly on a rack.
|That fits:||Salad or soups|
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