Palm Leaf Cookies
A butterfly palmier dessert made from leftover choux pastry: the dough is folded, sliced, baked, and sandwiched with jam and cream.
Ingredients
leftover dough
8 oz (240 g)
heavy cream
1/4 pint (150 ml)
fine sugar
1.5 oz (45 g)
jam
1 oz (30 g)
Instructions
1
Step 1
Roll the dough to 1/8 inch (3 mm) thick, at least 18 inches (45 cm) long.
2
Step 2
Brush the surface with water and sprinkle generously with fine sugar.
3
Step 3
Fold from both ends inward three times, for a total of six folds, forming a strip about 1/2 inch (12 mm) thick and 2 1/2 inches (6 cm) wide.
4
Step 4
Cut the strip into 3/8 inch (1 cm) thick slices and place them on a greased baking sheet with the fold side up. Space about 3 inches (8 cm) apart.
5
Step 5
Let rest for at least half an hour.
6
Step 6
Bake in an oven at 450°F (233°C) until just colored.
7
Step 7
Flip with a spatula and continue baking until golden brown, with a caramel glaze sheen on the surface.
8
Step 8
Once cooled, sandwich two palm leaves together with a little jam and a dollop of sugar-whipped heavy cream.
