vanilla-sugar-palmier

Sweet palmiers are a quintessential French dessert. A sweet and buttery pastry that resembles a cookie, made from puff pastry and homemade vanilla bean sugar.

Vanilla sugar is very easy to make. Simply split open a vanilla bean (I like to use Whole Extract Grade B Madagascar Vanilla Beans or Tahitian), scrape out the vanilla caviar and combine with the sugar. After the vanilla is combined with the sugar, I like to spread it out onto a baking sheet and let the sugar and vanilla dry out overnight. I then place the completed sugar into a lidded jar with the scraped vanilla bean pod for added flavor. The vanilla sugar adds a wonderful depth of flavor to the palmier.

 

Vanilla Sugar Palmier

Ingredients:

    • 1 ½ c. vanilla sugar
      • 1 package of prepared puff pastry

Directions:

Preheat oven to 425 degrees. Remove the puff pastry from the freezer and place in the fridge overnight. Place the puff pastry sheets onto a cutting board and unfold gently. Sprinkle the vanilla sugar on the board and press the dough into the sugar, pick up the dough and flip over to push the remaining sugar into the other side.

Roll one side of the puff pastry up towards the center of the dough, stop and roll the other side toward the center also until the sides touch. Where the two sides of the dough meet, crimp the dough together slightly along the seam. Cut the roll into ½ inch slices. Place cut side up onto a parchment line or silpat lined cookie sheet. Sprinkle the tops with vanilla sugar.

Bake for 10 minutes until light golden brown. Let cool to room temp and enjoy!

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  2. Madagascar Bourbon Vanilla Beans (Grade B)
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    Grade B Madagascar Bourbon vanilla beans (also called extract beans) contain significantly less moisture and are less attractive. They are smaller and contain many imperfections (splits and cracks), unlike our premium Grade A beans. Don't worry though, because the flavor isn't in the appearance. Whole extract Grade B Madagascar vanilla beans will work just fine in your homemade vanilla extract but are not ideal for baking or cooking with.

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