{"id":21108,"date":"2020-01-31T11:04:22","date_gmt":"2020-01-31T10:04:22","guid":{"rendered":"https:\/\/bake-street.com\/?p=21108"},"modified":"2026-04-08T12:26:57","modified_gmt":"2026-04-08T10:26:57","slug":"how-to-make-puff-pastry-palmiers","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-puff-pastry-palmiers\/","title":{"rendered":"How to make puff pastry palmiers with chocolate fondant"},"content":{"rendered":"

If there is one sweet that has been part of our childhood, I would certainly say it is chocolate puff pastry palmiers. It was one of those sweets your parents used to buy you, sometimes, when you were out of school. I have the memory of taking a huge chocolate palmier (maybe I was too small), with both hands of course, held with a couple of paper napkins (those that were very hard with a drawing around the blue edge and that didn’t clean anything). How much happiness contained between two little hands! That’s why today I want to show you how to make puff pastry palmiers with fondant chocolate<\/strong>.<\/p>\n

There are sweets that will never go out of fashion and will never stop tasting amazing. That is the case with croissants, brioches, palmiers… It’s impossible for a pastry like this not to attract our attention. But, of course, if we stop to think; puff pastry + chocolate… Let’s see, how crazy someone says no to this! In time I discovered the yolk toppinge and they became my favorite. I’ll leave these to you some other time.<\/p>\n

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Puff pastry palmier origin.<\/h5>\n

As I told you in the post of Puff pastry tart with fruits<\/strong><\/a>, the origin of the puff pastry is not very clear and it is a bit confusing since there are several stories and legends that make it difficult to locate the real authorship.<\/p>\n

We can know that puff pastry or the process of stretching and rolling doughs was already done many years ago by the Arabs. Many of their sweets are made with very thin doughs and hydrated with fat to favour their lamination or creation of layers. In Egypt, a type of dough brushed with oil instead of butter was prepared, which was made known to the Greek and Italian population.<\/p>\n

The origin of the recipe for the palmiers is not documented so it is not known who its creator was. But it is believed that the elaboration was invented in France at the beginning of the 20th century known as “Palmier<\/strong><\/em>“. It is believed that this candy received that name because of its resemblance to the palm leaf. Although there are many other theories about the name, such as its similarity to an open hand palm.<\/p>\n

We can also find it under the name of ears, glasses (ulleres in Catalan), elephant ear cookies, shoe soles, French hearts…<\/p>\n

An unleavened puff pastry is used to make them<\/strong>. The process for making the puff pastry is the same as we would use for making croissants, for example. Only we don’t need to leave the puff pastry to rise once we have shaped the palmiers. They can be decorated with chocolate, yolk, sprinkled with sugar… Nowadays it is very common to find other types of fillings very varied and original. Both sweet and salty.<\/p>\n

How to make puff pastry palmiers with chocolate fondant.<\/h5>\n

Making puff pastry at home is a very simple process, but it requires a lot of patience. We must respect the whole process and control the temperature to prevent the butter from reaching its melting point. In this post I detail everything you must take into account<\/strong><\/a> to make a good puff pastry at home; flour, water, butter … I also explain you why this kind of puff pastry doesn’t need yeast and, even so, it grows during baking.<\/p>\n

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I also explain you how the lamination is carried out, why we have to make the folds, how many are recommended to make and possible problems that can arise during the baking.<\/p>\n

It may be that making a puff pastry of this type is very laborious and you prefer to do something simpler. In that case, you can make a quick\/blitz puff pastry<\/strong>, like this one I left in the Carbayones from Oviedo<\/strong><\/a>, instead. It gives very good results too, although they will not be as good as with the puff pastry I leave you in the recipe. And the last option is to buy it store-bought… It works well too, but it doesn’t look the same.<\/p>\n

This is the second recipe for laminated puff pastry that I leave you in the blog. The first one was the one for the puff pastry tarts<\/strong><\/a>, but I wanted to try to make a puff pastry without sugar and observe the results for future elaborations. I like both results very much. This one can also be used for salty preparations. Another point that I have changed is the order of the folds; this time I made two singles, one double and one single. On the first occasion I made a double and three singles.<\/p>\n

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Chocolate topping…<\/h5>\n

I mean, I can’t say this topping is the same as fondant doughnuts. It’s like saying we’ve managed to make the formula for Coca-Cola at home, no, this wouldn’t happen under any circumstances. We can achieve something similar, but not the same (these secret formulas that have us hooked… Although I must say that I’m not a big fan from Coca-Cola!)<\/p>\n

It’s true that it looks a lot like it! The texture, appearance, the final taste… I don’t know, I’d rather you tried it and told me what you thought. But I’m in love with it.<\/p>\n

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As simple as melting chocolate and mixing it with a mixture of icing sugar and water. It is also very common to mix the chocolate with a syrup to cover the palmiers. You can also do it if you wish. In my case I have chosen a 70% chocolate because the sugar will bring enough sweetness. If we use a milk chocolate it is still too cloying.<\/p>\n

As you can see in the post, I’ve also decided to make a different version both in shape and decoration. Do the same, let your imagination do its job.<\/p>\n

And, once done, enjoy them. But enjoy them a lot! Close your eyes and go back to being those kids leaving school with the palmier in their hands.<\/p>\n