Palmier is a crisp French pastry made from puff pastry rolled or folded into a symmetrical heart or palm-leaf shape, coated with sugar and baked until caramelised. In English, it is also called an elephant ear. The pastry is made by folding the two sides of a sugared sheet toward the centre, then bringing the sides together before slicing.
Use cold, evenly rolled puff pastry and distribute sugar consistently on both sides. Fold the long edges toward the centre in an even sequence, then fold the pastry together to create a compact roll. Chill if necessary to firm the butter and make clean slices. Cut evenly, arrange the pieces with space to expand and bake until puffed, crisp and deeply golden. Turn if required by the recipe to caramelise both sides.
A classic palmier is sweet, crisp and caramelised, with visible layers from the puff pastry. Some versions include cinnamon, citrus zest or other dry flavourings with the sugar. Savoury variations may use cheese, herbs or spices, although these are less traditional.
Example: serve small palmiers with coffee or tea, or use larger pieces as a crisp garnish for plated desserts.
Chef’s tip: Keep the pastry cold so the butter layers remain distinct. Avoid overcrowding the tray; palmiers spread as the pastry expands and the sugar caramelises.
Related term: Palmiers are made from laminated puff pastry; they are distinct from shortcrust or sablé biscuits, which do not rely on the same layered structure.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
