4 oz (100 g) puff pastry
caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
75 ml (3 fl poz) single cream
caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
75 ml (3 fl poz) single cream
method
1. Roll out the pastry to a rectangle measuring 30.5 x 25.5 cm (12 x 10 inches). Dredge with caster sugar.
2. Fold the long sides halfway towards the centre. Dredge with more sugar and repeat, folding right to the centre. Dredge with sugar again and fold in half lengthways, hiding the first folds and pressing lightly and evenly.
3. Cut into twelve equal-sized slices. Place the palmiers on a dampened baking sheet, cut side down and flatten slightly with a round-bladed knife. Bake in the oven at 22O°C (425°F) mark 7 for 8 minutes until golden brown. Turn each over and bake tor a further 4 minutes. Remove from the baking sheet and leave to cool on a wire rack.
4. Whisk the creams together with a little caster sugar, until lightly peaked. Sandwich the palmiers together with the cream before serving. Sprinkle with caster sugar.
2. Fold the long sides halfway towards the centre. Dredge with more sugar and repeat, folding right to the centre. Dredge with sugar again and fold in half lengthways, hiding the first folds and pressing lightly and evenly.
3. Cut into twelve equal-sized slices. Place the palmiers on a dampened baking sheet, cut side down and flatten slightly with a round-bladed knife. Bake in the oven at 22O°C (425°F) mark 7 for 8 minutes until golden brown. Turn each over and bake tor a further 4 minutes. Remove from the baking sheet and leave to cool on a wire rack.
4. Whisk the creams together with a little caster sugar, until lightly peaked. Sandwich the palmiers together with the cream before serving. Sprinkle with caster sugar.
serving amount
makes 6
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