Recipe for the world famous "Palmiers" by Jean-Paul!
1 puff pastry sheet.
100g salted butter
150g caster sugar
1 spoonful cinnamon
Remove the pastry from the fridge at the last moment. Better, put in the freezer for 5 minutes before working with it.
Flatten it if it's sold rolled but keep it on the paper it comes in or spread it on baking paper, spread very soft butter all over the pastry (soften in the microwave but not to the point of melting it).
Sprinkle caster sugar with a spoon all over the pastry (and the butter). You can use maple sugar it you like and I guess honey might work.
Use a rolling pin so the sugar will stick better to the pastry.
Add or don't add cinnamon powder over the sugar depending on taste or for variety.
Fold once each side to the middle (1). Repeat (2). Fold the two rolls of pastry on themselves (3)
Fold the baking paper and put back in the freezer for 5 minutes.
Cut in 0.7 cm (0.8 cm will do ;-) slices (4). Spread the slices on baking paper on an oven safe tray. Leave enough space between slices as they will expand while cooking.
Add a little sugar on each slice if you like your "Palmiers" sweeter.
Pre-heat your oven 200°C/392°F. Put the tray in the oven and check after 20 minutes. It will take between 20 and 30 minutes for your "Palmiers" to be cooked and caramelized.
That's it. Let them cool. Enjoy!
It was delicious with a Nutella like hazelnut paste. As with the cherry sauce (cherry jam, frozen cherries, one lemon juice, one lemon zest, one teaspoon Maïzena, slow cooked for 5/10 minutes)
