Palmier

A palmier (/ˈpælmieɪ/, from French, short for feuille de palmier 'palm tree leaf'), pig's ear,[1] palm heart, or elephant ear[2] is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses that was invented in the beginning of the 20th century.

Palmier
Palmier
Alternative namesPalm tree, elephant ear, pig's ear, prussiens
TypePastry
Place of originFrench Algeria
Region or stateFrance
Main ingredientsPuff pastry, butter, sugar
Pig's ears

Preparation

Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without yeast. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1⁄4 in (6 mm) slices and baked. Usually it is rolled in sugar before baking.

Varieties

In the Puerto Rican version, they are topped with honey. In Mexico and other Latin American countries they are known as orejas (ears). In Chinese, they are known as butterfly pastries. In Greek they are usually known as little glasses (γυαλάκια). Germans call them pig's ears (Schweineohren) while the Swiss call them Prussiens or "cœur de France".[3] In Catalonia and Valencia they are called ulleres (eyeglasses) or palmeras. In Spain they are called palmeras (palm trees), and they can be topped with coconut or chocolate.[4] In the United Kingdom, they are called little hearts and sweet hearts. In Japan since 1965, available as a popular snack, they have been known as Genji Pie.

An arlette is a cinnamon-flavoured palmier biscuit.[5]

See also

References
  1. Ling Yeow, Poh. "Palmier (palm hearts or pig's ears)". Special Broadcasting Service. Australia. Retrieved 6 June 2018.
  2. "Elephant Ears (Palmiers)". Les Gourmands du South End. March 22, 2009. Retrieved 6 June 2018.
  3. Erhard Gorys (2001). Das neue Küchenlexikon. München. ISBN 3-423-36245-6.CS1 maint: multiple names: authors list (link)
  4. Moreno, Itziar (February 5, 2016). "Las 5 mejores palmeras de Bilbao (The 5 Best Palmeras of Bilbao)". dolcecity.com (in Spanish). Retrieved 6 June 2018.
  5. "Dominique Ansel's Arlette Pastry Recipe". Bon Appétit. Condé Nast. September 26, 2012. Retrieved 6 June 2018.


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