• Baker-Pastry Chef


  • An original recipe from Jonathan Léger
  • Recipe calculated for 60 pieces
  • 3 completion stages
Corman products used for this recipe


Puff pastry

  • Using the dough hook of the stand mixer, combine the two types of flour, butter and salt and slowly pour in the vinegar and water.
  • Form into a ball and let rest in the refrigerator.
  • Roll out the dough and enclose the butter sheet.
  • Close up and give the dough its turns.
310 g strong flour (T45, approximately 14% protein) 940 g plain flour (T55, approximately 11% protein) 25 g salt 550 g water 25 g Vinager 125 g butter 1000 g Express Butter 82% fat – Sheet


Finishing touches

900 g sugar



  • Perform 3 single turns, respecting the resting time between each turn.
  • Give the dough its final 2 single turns, sprinkling generously with the sugar.
  • Roll out the pastry to a thickness of 3 mm and a width of 45 cm.
  • Let the pastry rest, then cut into 85-cm long pieces.
  • Fold inwards 13 cm lengthwise on each side.
  • Fold inwards a second time on each side and then fold in 2.
  • Even out with a rolling pin.
  • Return to the refrigerator.
  • Cut into 1.5-cm thick slices.
  • Return to the refrigerator for at least 2 hours (so that the sugar becomes syrupy).
  • Place on two greased Teflon baking sheets.
  • Bake in a 190°C deck oven for approximately 25 minutes.
  • Turn the palmiers over halfway through the baking time so that they colour evenly on each side.