Homemade Vanilla Palmiers

Ingredients

• 250 g Homemade puff pastry (puff pastry, made with the reverse method or store‑bought)
• 100 g Blond sugar (blond sugar that will be mixed with vanilla seeds)
• 1 gousse Vanilla bean (seeds only, finely scraped)
• 150 g White sugar (to dust the work surface, coat the palmiers and promote caramelization)

Instructions

1. Prepare vanilla sugar

   Scrape the seeds from the vanilla bean and mix them with the blond sugar in a bowl. Knead with your fingers until the grains are well distributed.

   Time: PT5M

2. Dust the work surface

   Generously sprinkle white sugar on the work surface as you would “flour” it to prevent the dough from sticking.

   Time: PT2M

3. Roll out the puff pastry

   Place the half of the homemade puff pastry on the white sugar and roll it into a rectangle about 37 × 27 cm using a rolling pin. Lightly roll in the white sugar, then dust the white sugar over the entire surface again.

   Time: PT10M

4. Incorporate the vanilla sugar

   Sprinkle the blond vanilla sugar mixture over the whole surface of the rectangle and run the rolling pin lightly to incorporate it.

   Time: PT5M

5. Fold the edges

   Fold each end of the rectangle toward the centre, forming strips about 1.5 to 2 cm wide. Sprinkle a little white sugar on each strip while folding.

   Time: PT10M

6. Form the log

   Once the two strips are brought together, fold the log in half to stack the two parts, creating the characteristic palm shape.

   Time: PT2M

7. Chill in the freezer

   Wrap the dough log in plastic film and place it in the freezer for 20 minutes to firm up the layers.

   Time: PT20M

8. Slice the log

   Remove the log from the freezer and, using a sharp knife, cut slices about 1 cm thick.

   Time: PT5M

9. Coat the slices with blond sugar

   Roll each slice in the remaining blond sugar to coat them completely.

   Time: PT5M

10. Arrange on the tray

    Place the palmiers on a baking sheet, spacing them sufficiently as they will spread during baking.

    Time: PT5M

11. Preheat the oven

    Preheat the oven to 190 °C on convection mode.

    Time: PT10M

12. Bake the palmiers

    Bake the palmiers for 20 to 25 minutes. Halfway through, flip them gently with two spatulas to brown both sides.

    Time: PT25M

    Temperature: 190°C

13. Cooling

    Remove the tray from the oven and let the palmiers cool completely on the tray before handling.

    Time: PT15M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Homemade puff pastry: store‑bought puff pastry
• Instead of Blond sugar: light brown sugar
• Instead of Vanilla bean: vanilla extract
• Instead of White sugar: cane sugar

Equipment Needed

• Clean work surface
• Rolling pin
• Sharp knife
• Spatulas (2)
• Baking sheet
• Convection oven
• Freezer
• Bowl for vanilla sugar
• Mold or cooling rack (optional)

Critical Steps — Do Not Skip

• Mix the vanilla seeds with the blond sugar for a uniform flavor.
• Fold the edges of the pastry rectangle regularly.
• Chill in the freezer before slicing to prevent the slices from crumbling.
• Flip the palmiers halfway through baking for even coloration.

Chef Tips from the Video

• Use a high‑quality vanilla bean for an intense aroma.
• For an even more caramelized effect, add a pinch of brown sugar to the white sugar before dusting the work surface.
• If you don’t have homemade puff pastry, choose a store‑bought “reverse” puff pastry, which yields a lighter flakiness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Vacuum‑pack or place in a freezer bag for 1 month.

Room temperature: At room temperature they stay crisp for only 1 day.

Make-Ahead Tips

• Prepare the vanilla sugar and keep it in a small airtight jar.
• The dough log can be frozen up to 24 hours before slicing.
• Palmiers can be baked ahead and reheated for 5 minutes in a 150 °C oven to regain crunch.