How to Make Palmier Cookies (Elephant Ear Cookies)

Did you ever try to make palmier cookies?

These French cookies well known as elephant ears cookies are fantastic, so simple and easy-to-make. The palmier cookies pairs well with many other desserts, snacks or after dinner, coffee, tea and espresso.

So far I have made them with puff pastry trimmings that I sprinkled with powdered sugar and that I folded as I will explain later in this article. I wanted to test the “real recipe” of giving the final two laps and with the caster sugar. It’s a little tricky since sugar tends to bring out the moisture of the dough. But I think it worth it because the result is excellent. You can decorate your palmier cookie with spices like nutmeg, cinnamon, cardamom or vanilla sugar. Traditionally, the recipe takes time and labor, but the commercial puff pastry is an almost identical substitute. Of course you can make your pastry by yourself if your want. Here’s the puff pastry recipe.

Ingredients list for Palmier Cookies ( Elephant Ear Cookies )

• One sheet of puff pastry — Puff pastry recipe here.
• 1 3/4 cup (350g) caster sugar

Cooking Instruction: Palmier Cookies (Elephant Ear Cookies)

Flour the work surface with granulated sugar.
Lower the puff pastry dough, sprinkled with sugar beforehand.
Give a simple turn. That is, fold the dough over a third of its length and fold the top part over the previously folded part.
Repeat the same process, under the same conditions.
Chill in fridge for at least 20 minutes.

Note: Do not hesitate to let the dough rest in the fridge if necessary between the two rounds. ie: if it becomes difficult to work because the dough is too soft.

Roll dough in the same conditions as above and obtain a thickness of ½ cm. Here I got a rectangle of dough of about 25 centimeters by 30.

Refrigerate if necessary.

Fold dough at both ends on a quarter starting from the outside towards the center.

Then fold again to center.

Put in the freezer for an hour to firm up the dough so it’s easier to cut later.

Note: The dough will reject some moisture after each rest. This is normal.

Once the dough is almost frozen, cut it into slices of about 5mm.
Lay the slices on a silicone baking mat or parchment paper.

Note: Do not overtighten as they will grow bigger and risking sticking to each other.

Bake at 370°F (190°C) for 20 to 25 minutes.

Leave to cool on a wire rack.

So, did you try this palmier cookie recipe? What do your elephant ear cookies look like? Please share your views by leaving a comment!  — Also Read: How to Make a Caramel Sauce

Palmier Cookies Recipe (Elephant Ear Cookies)