When my mother and I are back in Paris, her hometown, we have an afternoon tradition. We waltz into Laduree, and after munching through a slight rainbow of macarons, we purchase a palmier—a large “elephant ear” of sugared butter pastry. After breaking it in half and bickering over who got the biggest side, we sit down by the Seine and eat under the afternoon Parisian clouds and throw crumbs to the sparrows.
When I am home in New York and Laduree and the sparrows and the Seine seem all too far away, I cheat, and make an easy palmier at home from two ingredients I am never without: frozen puff pastry and granulated sugar. This recipe is so easy, you don’t even need to measure the ingredients.
This strategy can be used for all different sorts of sweet and savory palmiers. I like to stuff mine with tapenade, gruyere and herbs de Provence, or a painter’s palette of jams. Just omit the sugar and follow the same steps. I like to dip these halfway in dark chocolate and serve with coffee, or serve a stack of them plain out of the oven with afternoon tea.
For fresh French recipes, like Palmier "Jam"boree: www.FrenchRevolutionFood.com!
I hope this takes you back to Paris. Bon app!
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