Cinnamon Palmiers with Hazelnut Cream
a great addition to an afternoon tea and can also be personalised to make a savoury canape, if you want to make it savoury try grated cheese manchego would be great, parma ham, bacon have a go and try something different.
A palmier is French delicate and tasty pastry originating from Languedoc-Roussillion sometimes referred to as “elephant ears” , “palm trees”and even French cookies, Mexican version is topped with honey and called “Orejas” –ears.
• 85g Cinnamon Sugar (from recipe below)
• 3 tablespoons butter, melted
• 1 packet of store bought puff pastry
• 1 free rage egg, beaten
• 100-200ml double cream
• 50g Hazelnuts ( 25g of each) : ground & roasted and some nibbed
• Vanilla Pod or 3 tsp of vanilla paste
• 25g tsp Icing Sugar (leave 3 tsp for the hazelnut cream)
Make the cinnamon sugar put 1 piece of cinnamon bark and 5tsp of cinnamon into 500g caster sugar and mix together thoroughly, allow to infuse over night (cna be used immediately if required). Keep in an airtight jar and use for this recipe and also for coffees, and other baking
How to …….
• Weigh out 85g of your cinnamon sugar into a bowl and stir in your melted butter until it mixes into a smooth paste , put aside.
• With your pastry roll out until about 1/2cm thick, should make a larger rectangle shape. To make sure it doesn’t stick to your work surface sprinkle a little icing sugar on the work surface (also a this will caramalise a little when the palmiers is cooking adding a lovely taste and colour)
• Using a pastry brush ( good tip is to use a paint brush with natural bristles ), make sure you paint an even layer of your sugar/cinnamon/butter mix across the whole of the pastry sheet.
• Mark the central line down you pastry, using the longest edges roll them into the centre point
• Slice the pastry 1/4-inch palmiers
• Place your Palmiers on a flat baking sheet with greaseproof (easier to remove). Bake them for 12-15 minutes, they will puff up and turn a lovely golden brown
• Whilst they are cooking make your hazelnut cream, pour the hazelnuts, double cream, icing sugar and 1 vanilla pod (seeds as well, or use a vanilla paste) whisk on high speed until soft drop peaks ( keep watching it as whisking cream turns very quickly )
• Put your cream into a serving bowl or on your serving platte Once cooked remove palmiers are cooked, remove from the baking sheet and serve warm or at room temperature