french cookies

Easy French Palmier Cookies. A.K.A. ELEPHANT EARS! These are a very easy light, crispy, flaky cookie, made up of simply 3 ingredients. Quick to make and very flexible with flavors. A classic elegant French cookie recipe

Easy French Palmier Cookies

Package Frozen Ready Rolled PUFF Pastry., contains 2 sheets

Cinnamon,

Take the puff pastry from the freezer and...

Take the puff pastry from the freezer and allow to fully defrost IN the packaging.

Preheat oven to 400 F or 200 C.

Unroll the pastry and flatten it on the...

Unroll the pastry and flatten it on the plastic wrapper. Sprinkle sugar (and cinnamon if using) evenly all over the pastry and take a rolling pin and LIGHTLY roll over the sugar so as to press it gently in to the pastry. Be careful not to roll hard so you keep the shape of the pastry.

Take one side and tightly roll the pastry...

Take one side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in the plastic sheet you were using underneath and pop in the fridge for 20 minutes to firm up. Repeat with the other sheet of pastry.

Take the pastry from the fridge and cut...

Take the pastry from the fridge and cut in to 1/4 inch thick slices. Place flat on a parchment lined baking sheet a couple of inches apart so they can grow in the oven! Brush the tops lightly with the melted butter and another light sprinkling of sugar. Bake for approximately 12 - 15 minutes or until the cookies puff up and turn golden brown. Keep an eye on them because they will burn very easily!

When done, use a fish slice or similar...

When done, use a fish slice or similar and transfer the cookies to a cooling rack.

These will store, once cooled, in an air...

These will store, once cooled, in an air tight container for a few days. They are delicious eaten as they are, or as I do, with a scoop of ice cream!

https://mediavine-res.cloudinary.com/video/upload/yvnpas5iacwcevkwb81z.mp4

How to roll pastry for Almond Palmier Cookies

Almond Palmier Cookies, How to roll

Delicious homemade French Cookies with Chocolate, also called Pétit Beurre or Pétit Écolier.

French Cookies with Chocolate (Pétit Écolier)

unsalted butter

100 g caster sugar ((superfine sugar))

water

salt

vanilla extract

250 g plain flour ((all-purpose flour))

g baking powder

g chocolate (40% or 60% cocoa, see Kitchen Notes)

g chocolate

Place the butter, sugar, water, and salt into a small saucepan over medium heat.

Stir the mixture and heat until the butter has melted, but do not let the mixture boil.

Take the saucepan off the heat and let it cool to about room temperature, which might take 15-20 minutes.

When the butter mixture has cooled, add the vanilla extract.

Place the flour and baking powder into the bowl of a stand mixer with the flat paddle attachment.

Slowly add the liquid ingredients into the dry ingredients, and beat on low speed until everything is incorporated into a soft dough.

Place a large sheet of clingfilm on the work surface and scoop the dough onto the clingfilm.

Wrap the dough in clingfilm and chill in the fridge for at least 3 hours or overnight.

To Make the Cookies

When you are ready to bake, bring the dough to room temperature first so that it will be easier to work with. This might take 30-60 minutes, depending on how warm the room is.

Preheat the oven to 180°C/350°F (without fan).

Line a baking tray with baking paper.

Place the dough between two sheets of baking paper and roll out the dough until it is quite thin, about 3mm thick. You want the dough to be as thin as possible as they will rise a bit upon baking.

Cut out shapes from the dough using a fluted rectangular cookie cutter, and place the cut shapes onto the lined baking tray.

Bake the biscuits for about 12 minutes, or until they are lightly golden.

Leave the biscuits on the hot baking tray for about 3 minutes before transferring to a wire rack to cool completely.

To Bake the Cookies

Melt the chocolate in a bain-marie (or in a bowl over a pot of simmering water).

Place the silicone chocolate moulds on a large flat tray which can fit in the fridge.

Carefully fill the moulds with the melted chocolate.

Transfer the moulds (on the tray) to the fridge to help it set.

To unmould the chocolate, I find it easiest to take the moulds out of the fridge and let it sit at room temperature for about 15 minutes before removing the chocolate. If you try this when the chocolate is still fridge-cold, they might crack. I also find it helpful to unmould the chocolate over a large plate or wire rack.

If you don't have enough chocolate moulds, you will have to make the chocolate toppings in batches.

To Make the Chocolate Toppings

Melt the extra 50 g (2 oz) of chocolate in a small saucepan, and let it cool slightly. This chocolate will be used to &quot;glue&quot; the chocolate topping to the biscuits.

Remove the chocolate toppings from their moulds.

Once the melted chocolate has cooled a little, dot a small amount on the cookie and place the chocolate topping on top. If the melted chocolate is too warm, it might melt the chocolate topping.

Leave the cookies to set before serving.

To Assemble the Cookies

Hey Thanh, just want to let you how much I appreciate that you created and posted this recipe. This is my favourite biscuit, but they just don't sell it in a healthy version.
So I decided to make it and finally stumbled upon your post. Before that I mostly found digestive recipes. But it wasn't what I was looking for.
I was happy and excited, even before reading it I knew this is the one.

I created a gluten and dairy free (and non-gmo, healtier sugar) version. Just replaced some of your ingredients one on one. It turned out fabulous.

I also like experimenting and saving job for me. (1) What I did is that I rolled the dough out on a parchment paper that was on the baking tray. So I could save the transfer. (And a parchment paper too.) (2) And after that I squared it up like you, and separated half of them, creating room between them, but I left the other half as it was. (Cut up, but not moved.) It turned out it baked just as good as the single ones and it was so easy to break them up by the cut-line. So appaerantly one more task can be saved. (3) And since this was my first time, I didn't have the fancy equipment, like a chocolate mold. So I have just poured the chocolate over a parchment paper on a tray. And again to make an experiment, I put half of the biscuits in the choco when it was still liquid. I was wondering if it would make the biscuit wet or even too wet, but honestly it turned out great. I likey like it. So once again a task is saved. 
I like it when I am being practical and efficient while not giving up on the quality.
Your recipe and everything you have put in posting it is truly appreciated. Blessing to you beautiful being.

Hi , I am so fascinated with this biscuit recipe.  I noticed you didn't mention tempering the chocolates in the directions and your photos of the cookies are perfect.  I had some issue with my chocolate leaving chalky streaks but I did not use Lindt.  Any tips are help is greatly appreciated on how you melted the chocolate and had superb results.  Thanks for sharing and love your site.

Gorgeous biscuits, I can't wait to test out this recipe. (And hello from another Aussie recipe blogger/former lawyer who stumbled upon your site :))

YUM, these really sound delicious! I can’t wait to try it out!

These are so beautiful and I wish you'd make a bunch for me to pass out to my kid's teachers!  They would love them.

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Easy French Palmier Cookies

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