Salted Caramel Palmiers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These palmiers are my go to when I want something that looks fancy but doesn't require much fuss. With just 20 minutes of prep and 25 minutes in the oven, you'll have elegant caramelized pastries that impress everyone. The sea salt cuts through the sweetness beautifully, creating that addictive sweet and salty combination we all crave. What I love most is how affordable this recipe is to make at home compared to buying them from a bakery. The heavy cream adds richness while providing fat soluble vitamins that help with nutrient absorption. Trust me, once you make these, you'll be whipping them up constantly.
Ella x
Ingredients
- 200 gall-purpose flour(for palmier dough)
- 100 gunsalted butter(melted)
- 200 ggranulated sugar(for caramel)
- 100 glight brown sugar(for caramel)
- 150 mlheavy cream(for caramel)
- 10 gsea salt(for caramel)
- 20 gcocoa powder(for palmier dust)
- 1 mlvanilla extract(for palmier flavor)
- 2 eggeggs(for palmier dough)
- 50 mlwater(for palmier dough)
- 150 gcaramel sauce(for filling)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a parchment paper that is large enough to fit the palmiers flat.
- 2
In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt.
Tip: Make sure the flour is well mixed for the best results.
- 3
Add the melted butter, eggs, and water to the bowl. Mix until a dough forms.
Tip: Be careful not to overmix the dough.
- 4
Divide the dough into 8 equal pieces and roll each piece into a thin sheet.
Tip: Use a rolling pin to roll out the dough evenly.
- 5
Heat the caramel sauce in a saucepan over medium heat.
Tip: Stir the caramel occasionally to prevent burning.
- 6
Remove the palmier dough from the oven and let it cool for 2 minutes.
Tip: This will make it easier to fold the dough.
- 7
Fold the palmier dough in half lengthwise, then fold it in half again.
Tip: Make sure the edges are sealed tightly.
- 8
Place the palmiers on a wire rack to cool completely.
Tip: Let the palmiers cool completely before filling with caramel.
- 9
To fill the palmiers, simply spread a small amount of caramel sauce onto one half of the palmier and top with the other half.
Tip: Serve the palmiers immediately, or store them in an airtight container in the refrigerator for up to 3 days.
- 10
Drizzle the palmiers with additional caramel sauce and sprinkle with sea salt, if desired.
Tip: The sea salt adds a nice salty flavor to the palmiers.
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