A palmier is a classic western pastry originating in Europe in the early 20th century. Although it's more complicated to fold the butter in, the palmiers will have beautiful layers and better texture this way. The dough needs to be handled below 25℃. Remember to turn on an air conditioner if the weather is too hot. Apart from palmiers, the dough can also be used to make soup with puff pastry, Portuguese custard tarts, and other pastries.
Chapters
00:00 Intro
00:38 Making the Dough
02:38 Preparing the Butter Insert
04:04 Rolling
09:21 Shaping
11:27 Baking
12:07 Result
12:46 Ingredients
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