---
title: Valentine Day Special Recipe - Strawberry Palmiers
description: These delicate, heart-shaped palmiers feature a crisp, buttery puff pastry infused with sweet strawberry flakes and a coating of strawberry chocolate.
image: https://www.tulipchocolate.com/hubfs/DSC09993.jpg
---

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# Valentine Day Special Recipe - Strawberry Palmiers

###### Tulip Chocolate

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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)**

- Tulip Strawberry Chocolate Compound

---

### 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.

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