Heart-shaped biscuits are made of caramelized puff pastry. This recipe is a good way to use up small pieces of unused puff pastry. Enjoy the palmiers on their own or served with floating islands or lemon soufflé.
- Yield: 20
- Preparation Time: 55 Minutes
- 300 g puff pastry or chocolate puff pastry
- 50 g icing sugar
- 1 beaten egg
How to Make It
- Roll out the puff pastry with some icing sugar into a 20 × 30 cm rectangle, 5 mm thick. Icing sugar is used instead of flour to stop the pastry from sticking to the work surface. Some of it will be absorbed by the pastry, and caramelize during baking.
- Remove the excess icing sugar with a brush or your fingertips and place one of the short sides of the rectangle in front of you. Brush 2 bands 7 cm wide with a very thin layer of beaten egg (at the top and at the bottom of the rectangle) and fold them towards the middle, leaving a 2 cm gap in the centre. Brush the bottom section with a very thin layer of egg and fold it over the top section. You now have a 20 × 8 cm widthways rectangle in front of you.
- Cut the 20 cm rectangle into 20 pieces 1 cm wide and put them on their side on a nonstick tray, in staggered rows, 10 cm apart. The folds are now appearing and you can start to see a flat heat-shape form. Place in the fridge for 15 minutes before baking. The heart shape form will appear during the baking of the sugar-coated puff pastry.
- Bake the biscuits for 10 minutes, turn the trays and continue to bake for another 2–5 minutes, until the biscuits are golden brown but not too dark.