Palmier

The palmier, also known as “palm leaf,” “elephant ear,” or “coeur de France,” is a classic French pastry made from puff pastry and granulated sugar. Its distinctive heart or butterfly shape is achieved by folding the edges of a sheet of sugared puff pastry toward the center, then slicing and baking. The name derives from the pastry’s resemblance to a palm frond. The exact origin is uncertain, but it is widely attributed to early 20th-century French patisserie, possibly as an economical use for leftover puff pastry trimmings.

Key ingredients are simply high-quality puff pastry and sugar—often raw cane sugar for texture and caramelization. A great palmier is defined by its contrast: a crackling, caramelized, almost brittle exterior that shatters upon biting, yielding to a tender, flaky, buttery interior. The sugar must be evenly melted without burning, and the pastry should be baked to a deep amber hue. Overly thick or soggy centers are common flaws.

Regional variations abound. In France, some bakers add cinnamon or vanilla to the sugar; elsewhere, versions are dipped in chocolate or filled with praline. Savory palmiers exist, using cheese or pesto. Notable modern examples include those from Atelier P in Pantin, France, which Franchino Er Criminale has praised for their exceptional balance of crispness and buttery richness. While palmiers are now found worldwide—from Parisian boulangeries to American coffee shops—the finest remain those that honor the simple, precise alchemy of butter, sugar, and technique.