I first had a palmier (pronounced Palm-e-a, we asked in Paris) in Paris, on a “cafe hop” from Noter Dame to the Eiffel Tower. Last weekend, my sister and I went to La Provence in Portland for breakfast. We got a palmier and I was reminded of this devine pastry. Almost like a cookie, not flacky like a pastry. Last night I was recipe serching, and they turned out to be way easier then I would have guessed. So I tackled the project. All the recipes I found called for store-bought puff pastry, and I have a thing againts that. So I made a rough puff pasty, and honestly it’s easy, and so close to the purchased version.
Madey Edlin 