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Recipe: Edd Kimber’s Palmiers

Two ingredient recipes are exactly the sort of recipes we like to promote. Especially the end result is something a delicious as palmiers.

Really it’s amazing to think just *how* delicious Edd Kimber’s palmier recipe is considering the simplicity of everything involved in making them – even more so when you remember this is patisserie.

Not only are simple and delicious, they’re also super ersatile; you can mix up their flavour to match your exact taste, from lightly spiced to super sweet.

He says: “I like to imagine that the Palmier was originally created as a way of using up leftover pastry. It is such a simple recipe that it is hard to imagine that its two ingredients can actually produce something so tasty! You can flavour them however you wish. Classically, it is simply sugar, but you could also add cinnamon, chopped nuts or dried fruits. I use vanilla sugar, which I make myself by simply storing a couple of leftover vanilla pods in a pot of caster sugar and shaking it every now and again. After two weeks the sugar will have taken on all the aromas of vanilla.”

Patisserie Made Simple by Edd Kimber is published by Kyle Books (£16.99). Photography by Laura Edwards.

Edd Kimber’s Palmiers Recipe:

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Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.



flour, for dusting
500g puff pastry (Rough Puff Pastry recipe below, or shop-bought), thawed if frozen
75g vanilla sugar

For the rough puff pastry (makes 500g):

200g plain flour, plus extra for dusting
pinch of salt
200g unsalted butter, chilled and diced into 5mm pieces
100ml ice-cold water


Start by making the rough puff pastry – if you’re using shop bought skip to step 4. Put the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse a couple of times (the butter is already diced small, so you are just combining it here, not really breaking it down in size). Pour in about 60ml of the water and pulse once to combine. If the dough still seems a little dry, add the remaining water and pulse again to combine. (Alternatively, put the flour and salt in a bowl and add the diced butter. Mix it in using a blunt knife to cut the pieces very slightly in size. Add 60ml of the water and stir to combine, then add the remaining water if the mixture seems dry.)


Tip the mixture onto a work surface and gently bring it together into a uniform dough – it should be soft but not sticky. Lightly flour the work surface and roll out the dough, with the short edge facing you, into a long rectangle, three times as long as it is wide, roughly 15 × 45cm (although the exact proportions are not crucial). Brush off any excess flour.


Fold the top third of the dough over the middle third, then fold the bottom third over the other two-thirds, as if you are folding a business letter. Turn the dough through 90 degrees so that the open ends are facing you. Repeat the rolling and folding process and then put it in the fridge for 30 minutes before repeating the rolling and folding twice more. Chill the dough for 1 hour before using. Kept chilled in the fridge and wrapped in clingfilm, this dough will keep for up to a week, and frozen it will keep for up to two months.


Once you’ve made your puff pastry.  Preheat the oven to 190°C (170°C fan oven)/gas 5 and line two baking trays with baking parchment. Lightly flour the work surface and roll out the pastry into a rectangle, roughly about 35 × 25cm. Trim the dough so that you have straight edges.


Sprinkle the dough with about 50g of the sugar and gently press into the dough using a rolling pin. Roll the long edges of the dough into a tight log, meeting in the middle, creating the classic palmier look. Using a thin, sharp knife, cut the dough into slices roughly 1cm thick.


Dip both sides of the slices into the remaining sugar and put onto the prepared baking trays. Bake for 25–30 minutes until golden and caramelised. Resist the temptation to eat them straight away and leave them on the baking trays to cool to room temperature before serving.These pastries are best served the day they are made, but they will still be good the day after baking if stored in an airtight container.


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