Puff Pastries with Caramel Hervé Cuisine

These simple caramel palmiers are made by coating puff pastry with sugar and salted butter caramel, rolling both sides toward the center, and baking until golden.

Ingredients

• 1 sheet pure-butter puff pastry
• Brown sugar or granulated sugar, as needed
• Salted butter caramel spread, such as Salidou

Method

1. Preheat the oven to 190°C.
2. Unroll the puff pastry and sprinkle one side with sugar. Press lightly with your hands so the sugar adheres.
3. Turn the pastry over and repeat with sugar on the other side.
4. Spread a layer of salted butter caramel over the pastry using a spoon.
5. Roll one side of the pastry inward until it reaches the center.
6. Roll the opposite side toward the center so the two rolls meet.
7. Cut the rolled pastry into slices about 1 cm thick.
8. Arrange the slices on a baking sheet, leaving space between them.
9. Bake for approximately 20 minutes. If possible, turn the palmiers halfway through baking so both sides brown evenly.

Note

Puff pastry produces the characteristic flaky texture. Shortcrust pastry can still taste good, but the finished pastries will not have the same light, layered result.