These delicate, heart-shaped palmiers feature a crisp, buttery puff pastry infused with sweet strawberry flakes and a coating of strawberry chocolate. It is an elegant, French-inspired treat that perfectly balances a light, caramelized crunch with vibrant fruit flavors.
Ingredients
Dough (Rough Puff Pastry)
-
125g Cold butter (cubed)
-
160g All-purpose flour
-
2.5g Salt
-
45–50g Ice water
Inclusions
-
Granulated sugar
-
Strawberry flakes
Finishing (Enrobing)
Preparation Instructions
1. Combine the salt and all-purpose flour with the cold cubed butter. Use a pastry cutter or a mixer with a paddle attachment to cut the butter into the flour until it reaches a sandy, crumbly texture.
2. Add the ice water and mix briefly just until the dough comes together. Do not overwork it. Flatten the dough slightly into a disk, wrap it, and rest in the chiller for 30 minutes.
3. Lamination (Folds)
-
Roll the chilled dough into a 35 cm x 35 cm square. Fold the dough over itself and return to the chiller for another 30 minutes.
-
Roll the dough into a 30 cm x 15 cm rectangle. Perform two single folds (folding like a letter). Chill again to maintain the butter's temperature.
-
Roll the dough out into a final square shape.
4. Sprinkle the sugar and strawberry flakes evenly across the entire surface of the dough. Lightly press them in with a rolling pin. Fold both sides of the dough inward toward the center twice to create the classic heart (butterfly) pattern.
5. Slice the log into individual cookies and bake at 180°C for approximately 25 minutes or until golden brown and caramelized.
6. Once the palmiers have cooled, melt the strawberry chocolate compound and dip or drizzle the cookies to finish.
