Palmier - croissant / Danish dough

Palmiers are classic puff pastry biscuits from French bakeries. Try making this classic with croissant Danish dough for a surprising twist.

VDP Palmier Croissantdeeg 1000X1000

Ingredients

  • VDP croissant / Danish dough
  • 47% soft butter
  • 47% matured grated cheese
  • 6% bruschetta mix (flavour as desired)

Baking advice

  • Bake like the croissant products with steam but at the slightly lower temperature of 220°C

Preparation

Roll out to a thickness of 2.5 to 2.75 mm, 60 cm wide. Spread the filling thinly over the sheet of pastry. Roll for elephant ears or fold for butterflies. Cut the products 3 cm wide. Then leave to rise for 60 minutes.

Deegplak Lightroom Psd2

Questions

Do you have any questions about this recipe? Please contact your account manager.

 

Thomas Knook

Sales Manager

+31 6 20 39 39 28 knook@vdpol.nl
DV 0739