Palmier (Pig’s Ear)

1. In a bowl, mix the granulated sugar and the brown sugar. Set aside.
2. Lightly flour a work surface.
3. Using a rolling pin, roll out the puff pastry into a rectangle about 12 x 8 inches (30 x 20 cm).
4. Using a pastry brush, lightly moisten the dough with room temperature water.
5. Sprinkle the puff pastry with the sugar mixture. Do not use all the sugar, it just has to cover the puff pastry. Press gently with the hand, without deforming the rectangle of dough, to encrust the sugar well.
6. With the largest part of the rectangle parallel to the work surface, fold the lower part of the puff pastry halfway up, then do the same by folding the upper part down (towards the center). Fold over again, much like a wallet. We then obtain 2 columns of dough which touch each other
7. Place the puff pastry in the freezer for 20 minutes, making sure it lays flat and stays straight.
8. Preheat the convection oven to 350 F (180°C) for 15 minutes.
9. Take the puff pastry out of the freezer and place it on a work surface.
10. Using a long, smooth, sharp knife, cut slices of about ⅓ inch (5 mm to 1 cm) thick.
11. Dip each slice in remaining sugar mixture.
12. If the sugar does not adhere well, very lightly wet the palmiers, using a brush, before coating them with sugar.
13. Line a baking sheet with parchment paper.
14. Arrange the palmiers on top, well spaced out, as they spread during cooking.
15. Bake for about 15 to 20 minutes or until golden brown.
16. Cool the palmiers on a cooling rack before enjoying.

Ratings

1. It may be necessary, depending on the oven, to turn the palms halfway through cooking. The undersides of palms tend to color faster.
2. Never bake the palmiers on a smooth silicone sheet (not airy), the puff pastry will slip on it during baking and will not keep their heart shape. It is recommend to use baking paper or a ventilated silicone mat, such as Silpat, which holds the dough.