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Palmier cookies

June 26, 2020

Palmier cookies

INGREDIENTS

2  PUFF PASTRY DOUGH, READY-TO-USE

130  G SUGAR

2 PACKETS VANILLA SUGAR

 

  1. Preheat the oven to 180°C
  2. Mix the sugar and vanilla sugar.
  3. Unroll the puff pastry and cut into a rectangle, sprinkle with the sugar mixture. Roll each dough on both sides inwards until the two rolls meet in the center.

    2  TABLESPOONS CASTER SUGAR

     1  TABLESPOON CORN SYRUP

     1 PINCH SEA SALT

     

    1. Prepare the shortcrust pastry: in a bowl, work the butter into a paste. Split the vanilla pod and scrap the seeds. Place the seeds with the butter. Add the icing sugar and whisk with a mixer to obtain a creamy texture. Incorporate the egg, flour and salt.
    2. Mix the dough without over-kneading. Form a ball and wrap in cling film. Place in the fridge for 3 hours.
    3. Preheat the oven at 180°C (th 6). Roll out the dough into the mould and prick with a fork. Cover with parchment paper and place dried beans. Bake for 25 minutes. Remove the dried beans and the paper and cook for 5 more minutes. Leave to cool.
    4. Prepare the filling: toast the hazelnuts in a pan for 5 minutes over low heat with 10 g of butter and sea salt. Sprinkle caster sugar and caramelise for 1 to 2 minutes. Leave to cool and chop coarsely.
    5. Melt the chocolate in a bain-marie.
    6. In a pan, bring the whipping cream to a boil and add the corn syrup. Pour the mixture onto the melted

    chocolate and mix quickly with a spatula to obtain a shiny ganache. Incorporate the softened butter.

    1. Place the hazelnuts at the base of the tart shell and cover with ganache. Refrigerate for 2 hours.
    2. Remove the tart 30 minutes before serving.



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