Palmiers with Strawberries & Crème Fraîche

Palmiers with Strawberries and Crème Fraîche - Pepe Saya Crème Fraîche (single)

These little French pastries are easy, versatile and delicious. The secret to palmiers is to use good butter puff pastry, not one made with margarine or other commercial fats; Carême brand is available in many delis and specialty stores and it’s handy to keep a roll or two in the freezer (see video below for another easy French sweet using ready-rolled puff pastry). Palmiers are great with any fruit, cream or ice cream, use them to dress up a dessert or just dust them with icing sugar to have with coffee or tea. I serve them for dessert sandwiched with sliced strawberries and crème frâiche (ideally Pepe Saya), and love an Alsatian eau-de-vie with them, such as the framboise sauvage (wild raspberry) or kirsch (cherry) from Distillerie Bertrand – it’s a pretty perfect finish to a meal. Store any leftover palmiers, without icing sugar, in an airtight container for up to a week.

Makes about 20 pieces

Ingredients
  • Castor sugar, for sprinkling
  • 375g butter puff pastry, rolled about 4mm thick
  • Crème frâiche, for serving
  • Sliced strawberries, for serving
  • Icing sugar, for dusting
Method
  1. Preheat oven to 220°C.
  2. Lightly sprinkle castor sugar on a clean, dry bench and place pastry sheet on top.
  3. Sprinkle generously with castor sugar.
  4. Fold the long sides of the pastry in so that they meet in the middle. Press gently and sprinkle generously with castor sugar.
  5. Fold in half again to give a long strip of four layers of pastry. Press gently and sprinkle generously with castor sugar, flip over and sprinkle the other side generously with castor sugar.
  6. Refrigerate for 30 minutes.
  7. Using a sharp knife, trim off the ends then cut into 1cm thick pieces and place on a baking paper-lined baking tray, spreading them open slightly to form a “V” and leaving space between them to expand.
  8. Bake for 8 minutes, remove from oven, turn them over and sprinkle with castor sugar.
  9. Bake for a further 8-12 minutes, until crisp and golden. Depending on your oven, some may brown quicker than others; if this happens, remove them as they brown and cook the remaining ones for a minute or 2 longer.
  10. Remove to a wire rack to cool.
  11. Place a palmier on each serving plate, top with a little crème frâiche, add strawberry slices and more crème frâiche then another palmier.
  12. Dust with icing sugar, add a small piece of strawberry and serve.

Like this recipe?
You’ll love A Month Of French Recipes+Videos Online Cooking Class!

Share page on:

Tarte Tatin

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)