Salted Caramel Palmiers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Crispy, sweet palmiers filled with a rich salted caramel, perfect for a sweet treat or dessert.
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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