Thanks to your auntie for sharing her recipe. I looked up the region that you are in. Hope you will continue to share some blogs to show us the landscape and culture. It looks lovely there.
Lovely Stephane. Didn't realize how simple these cookies were. Can't wait to see your take on tartiflette, one of my most favorite dishes here in France. a bientot!
My favorite pastry treat ... I never knew they were so easy to make (especially if you use ready made pastry). Thanks! I'll try this weekend (and thanks to your 'special guest star', too!)
Bonjour Stéphane, il est bon de te voir sur la route de nouveau. Merci pour la petite gâterie! Puisque tu es dans les Pyrénées, montre-nous un peu de la cuisine basque, s.t.p.
So glad to see you settled again Stephane. These look so easy to try when you see the technique. I could imagine some variation in flavors by lightly brushing on a liquor... almond or amoretto etc. Have to try these.
These are my absolute favorite! I adored them growing up and bought regularly until the production died don for some reason. But we call these Ears in Bulgaria, because of their shape. I almost cried during this whole video because I just love these so much.
Glad to see you back in a kitchen! My grandmother made these quite a bit when I was a child. She would add a spice along with the sugar; cardamom, ginger, or cinnamon. Thanks for showing the technique. 🙂👍
Simply delicious! I have to watch my glucose consumption and this is a killer at my age: but I love the Palmiers, specially made by loving hands your auntie. Great video.
Oddly enough, We have these in India too. They're called butterflies and are covered with crystallised sugar. These are so incredibly beloved here. :) never thought about where they might have come from. Thank you, now I do haha.
Wonderful! Thank you so much for putting this up. I'm doing a Month of French and didn't have a good dessert. This is one of my favorites and apparently really simple to make. Bon chance!
In Sydney they call them French Pastries and usually ice them but i really don't think they need the icing. They are very simple but very tasty and are one of my favorite things to buy from a bakery.
You know those are sold in local grocery stores all over America. Just yesterday I saw them on sale in my local grocery store. Had no idea they were French in origin. They are very popular during Christmas time here. 👍
What a great simple recipe. I have some puff pastry in the fridge, I might give them a try this very evening, looks easy to do and quick to make. Wish me luck!
@@FrenchCookingAcademy Not so well! My first time with puff pastry so I'm sure it's the chef not the recipe. While I'm happy I followed the instructions, and they looked like yours when they went in the oven, my issue is that they did not fan out into heart shapes, they baked as the mini-baguettes! Do you have any suggestions why that might be? Should I have chilled them, or maybe not good enough quality puff pastry?
I'd forgotten about those... they used to be ubiquitous, but nowadays you don't see them anymore. I'll be making some Saturday (if the local supermarket has pre-made puff pastry, that is. Limited shelf life stuff tends to run out there).
always enjoy your teachings and this new technique I've learned today looks great . a must try but for me I like a sugar cinnamon mixture. have you ever tried that?
Flour ... and LOTS of sugar! A carbohydrate extravaganza. I'm guessing these must be in pole position for the award of unhealthiest food on the planet.
Are you using wax paper? I wonder if a non-stick cooking spray would be helpful. Although I guess with as many times as you have to fold the pastry, all those sprays would probably make it greasy. Ugh. Love these "biscuits" though. I usually grab one to go when I am near Maison Kayser. Unless I see chocolate pot de creme first!
it is in the folding but it depends what shape you dough is when starting . here we had a round piece of thoughts tte beginning . other ways once cut you can bend the end bit of each piece (right and left) slightly outward about like that )(
I have been practicing to make palmiers but when they are inside the oven they always fall down and I don’t know what I can do is there any way I can do it without the palmier falling down ?
Hello there, this is what I love since my childhood, I need to know how to do that "puff pastry" please, I have to do my food from the scratch as I use Gluten free flour. Merci
Question. I have seen them made by rolling each end inward towards the middle and that gives the heart shape. However, you just kept rolling it into a 'log' that when cut you have a pinwheel full of sugar. Question is, how can the cut pinwheels turn into a heart shape ???!!! I would think you'd have round pinwheel crispy cookies!!😲🤔🙄
This recipe is great...if you live in France; where the prepared puff pastry is awesome and actually made with butter. Of course if you live in the US you have Pepperidge Farm garbage.
Croissants are on another level. Maybe you would enjoy Alex (another French chef) attempting to master them: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8zI-Q1MW_2o.html
