Caramel Palmiers

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: Use a baking stone for an extra crispy crust.

2. 2

   Combine the flour, salt, and 75g of granulated sugar in a bowl.

   Tip: Whisk until combined.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   Gradually pour in the unsalted milk, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overmix.

5. 5

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

   Tip: Use a rolling pin to achieve even thickness.

6. 6

   Transfer the dough to the prepared baking sheet and brush the top with the beaten egg.

   Tip: Use a pastry brush for an even coat.

7. 7

   Bake the pastry for 15-20 minutes, or until golden brown.

   Tip: Keep an eye on it to avoid overbrowning.

8. 8

   While the pastry is baking, prepare the caramel filling by heating the remaining 75g of granulated sugar and 125g of light brown sugar in a saucepan over medium heat.

   Tip: Use a candy thermometer to monitor the temperature.

9. 9

   Once the caramel is golden brown, remove it from the heat and stir in the vanilla extract.

   Tip: Be careful, as the caramel will bubble up.

10. 10

    Remove the pastry from the oven and let it cool for 5 minutes.

    Tip: Use a spatula to carefully spread the caramel over the pastry.

11. 11

    Allow the pastry to cool completely before serving.

    Tip: Store any leftovers in an airtight container.