Thanks to your auntie for sharing her recipe. I looked up the region that you are in. Hope you will continue to share some blogs to show us the landscape and culture. It looks lovely there.
Lovely Stephane. Didn't realize how simple these cookies were. Can't wait to see your take on tartiflette, one of my most favorite dishes here in France. a bientot!
Bonjour Stéphane, il est bon de te voir sur la route de nouveau. Merci pour la petite gâterie! Puisque tu es dans les Pyrénées, montre-nous un peu de la cuisine basque, s.t.p.
My favorite pastry treat ... I never knew they were so easy to make (especially if you use ready made pastry). Thanks! I'll try this weekend (and thanks to your 'special guest star', too!)
So glad to see you settled again Stephane. These look so easy to try when you see the technique. I could imagine some variation in flavors by lightly brushing on a liquor... almond or amoretto etc. Have to try these.
Simply delicious! I have to watch my glucose consumption and this is a killer at my age: but I love the Palmiers, specially made by loving hands your auntie. Great video.
Glad to see you back in a kitchen! My grandmother made these quite a bit when I was a child. She would add a spice along with the sugar; cardamom, ginger, or cinnamon. Thanks for showing the technique. 🙂👍
These are my absolute favorite! I adored them growing up and bought regularly until the production died don for some reason. But we call these Ears in Bulgaria, because of their shape. I almost cried during this whole video because I just love these so much.
Wonderful! Thank you so much for putting this up. I'm doing a Month of French and didn't have a good dessert. This is one of my favorites and apparently really simple to make. Bon chance!
What a great simple recipe. I have some puff pastry in the fridge, I might give them a try this very evening, looks easy to do and quick to make. Wish me luck!
@@FrenchCookingAcademy Not so well! My first time with puff pastry so I'm sure it's the chef not the recipe. While I'm happy I followed the instructions, and they looked like yours when they went in the oven, my issue is that they did not fan out into heart shapes, they baked as the mini-baguettes! Do you have any suggestions why that might be? Should I have chilled them, or maybe not good enough quality puff pastry?
Oddly enough, We have these in India too. They're called butterflies and are covered with crystallised sugar. These are so incredibly beloved here. :) never thought about where they might have come from. Thank you, now I do haha.
In Sydney they call them French Pastries and usually ice them but i really don't think they need the icing. They are very simple but very tasty and are one of my favorite things to buy from a bakery.
You know those are sold in local grocery stores all over America. Just yesterday I saw them on sale in my local grocery store. Had no idea they were French in origin. They are very popular during Christmas time here. 👍
Are you using wax paper? I wonder if a non-stick cooking spray would be helpful. Although I guess with as many times as you have to fold the pastry, all those sprays would probably make it greasy. Ugh. Love these "biscuits" though. I usually grab one to go when I am near Maison Kayser. Unless I see chocolate pot de creme first!
always enjoy your teachings and this new technique I've learned today looks great . a must try but for me I like a sugar cinnamon mixture. have you ever tried that?
I'd forgotten about those... they used to be ubiquitous, but nowadays you don't see them anymore. I'll be making some Saturday (if the local supermarket has pre-made puff pastry, that is. Limited shelf life stuff tends to run out there).
it is in the folding but it depends what shape you dough is when starting . here we had a round piece of thoughts tte beginning . other ways once cut you can bend the end bit of each piece (right and left) slightly outward about like that )(
I have been practicing to make palmiers but when they are inside the oven they always fall down and I don’t know what I can do is there any way I can do it without the palmier falling down ?
Flour ... and LOTS of sugar! A carbohydrate extravaganza. I'm guessing these must be in pole position for the award of unhealthiest food on the planet.
Hello there, this is what I love since my childhood, I need to know how to do that "puff pastry" please, I have to do my food from the scratch as I use Gluten free flour. Merci
Question. I have seen them made by rolling each end inward towards the middle and that gives the heart shape. However, you just kept rolling it into a 'log' that when cut you have a pinwheel full of sugar. Question is, how can the cut pinwheels turn into a heart shape ???!!! I would think you'd have round pinwheel crispy cookies!!😲🤔🙄
This recipe is great...if you live in France; where the prepared puff pastry is awesome and actually made with butter. Of course if you live in the US you have Pepperidge Farm garbage.
I really enjoy the kind of French patisserie you are teaching us, but what's even better is the easy way, yet professional you show us :)
Thanks to your auntie for sharing her recipe. I looked up the region that you are in. Hope you will continue to share some blogs to show us the landscape and culture. It looks lovely there.
will take some footage 🙂
will take some footage 🙂
Lovely Stephane. Didn't realize how simple these cookies were. Can't wait to see your take on tartiflette, one of my most favorite dishes here in France. a bientot!
coming soon 🙂👨🏻🍳
me too!
A very skilled lady indeed! So inspiring to watch a practised hand. And great to see you back dans la cuisine, Stefan! Merci! 🙂
Bonjour Stéphane, il est bon de te voir sur la route de nouveau. Merci pour la petite gâterie! Puisque tu es dans les Pyrénées, montre-nous un peu de la cuisine basque, s.t.p.
j’ai la recette du poulet basque sur la chaîne 👍🙂
My favorite pastry treat ... I never knew they were so easy to make (especially if you use ready made pastry). Thanks! I'll try this weekend (and thanks to your 'special guest star', too!)
Your aunt has beautiful hands 💖 thank you so much for the recipe!
Absolute genius in its simplicity! Merci Stephane!
each recipe inspires me thanks stephan
So glad to see you settled again Stephane. These look so easy to try when you see the technique. I could imagine some variation in flavors by lightly brushing on a liquor... almond or amoretto etc. Have to try these.
I love palmiers! I didn’t realize they were so easy to make!
I just did this one: kids loved it! I’ll teach them. Merci!
Thanks for trying the recipe
Merci will definitely try looks very easy
My sister loves these. I can’t wait to surprise her with homemade hearts. Thank you!
Thank you for the beautiful recipe! Would have loved to see your aunt!!
This recipe is so cool. I've always wanted to make these... Now I can! Thanks Stephan😋♥️
glad you like it and i did know neither how to do them untill now🙂
Simply delicious! I have to watch my glucose consumption and this is a killer at my age: but I love the Palmiers, specially made by loving hands your auntie. Great video.
Glad to see you back in a kitchen! My grandmother made these quite a bit when I was a child. She would add a spice along with the sugar; cardamom, ginger, or cinnamon. Thanks for showing the technique. 🙂👍
thanks i was surprised how simple these are too 🙂
Always been intimidated to try these, but this made it look doable! Yum
This is lovely. Thank you for sharing this traditional recipe 💗 I love your channel
One of my favourites. No wonder they taste so good with all that butter and sugar 😊😊😊
These are my absolute favorite! I adored them growing up and bought regularly until the production died don for some reason. But we call these Ears in Bulgaria, because of their shape. I almost cried during this whole video because I just love these so much.
Ivvie same in El Salvador, we call them orejas (ears) :)
Merci Stephan! Also for the views of Paris :) Gracias!
Wonderful! Thank you so much for putting this up. I'm doing a Month of French and didn't have a good dessert. This is one of my favorites and apparently really simple to make. Bon chance!
This is a good video to understand how to make the palmiers
One of my favorites yum
These are one of my favorites too, Stephane! Can’t wait to try this recipe 🥰
Thanks 👍👨🏻🍳
Your are amazing! Love all your videos!
It looks delicious, I'm hungry😊
I am a simple man, I see cute French guy and puff pastry , I subscribe.
Wonderful.
What a simple and very elegant looking recipe. Nice. Cheers!
I’m not allowed to make these anymore, because I eat them *all* in one day!
You need a whole day? I eat them all in about 30 mins haha
ive definitely done this too before
Yes they’re too good to leave for next day!!!
You are my favorite of all ❤️🙏🏻
Great tips! Can you show how to make homemade puff pastry for us who dont have access to premade or want to avoid all chemicals in premade?
Yes please
I am going to give this a try. Thanks for this.
Recently found your channel and love your recipes. Have made 3 already. Can you make Bouillabaisse?
i will do one soonish once in provence
What a great simple recipe. I have some puff pastry in the fridge, I might give them a try this very evening, looks easy to do and quick to make. Wish me luck!
let me knowhow you go
@@FrenchCookingAcademy Not so well! My first time with puff pastry so I'm sure it's the chef not the recipe.
While I'm happy I followed the instructions, and they looked like yours when they went in the oven, my issue is that they did not fan out into heart shapes, they baked as the mini-baguettes! Do you have any suggestions why that might be? Should I have chilled them, or maybe not good enough quality puff pastry?
Word to your Auntie!
Oddly enough, We have these in India too. They're called butterflies and are covered with crystallised sugar. These are so incredibly beloved here. :) never thought about where they might have come from. Thank you, now I do haha.
And 'heart of France' how romantic!
So lovely~ looks delicious!
Thank you for the recipe this is my husband favourite cookie. I will make it. How easy is this. Love your videos.👏👍
thanks to share, I will make it soon
going to make it.
There is a cookie that I used to eat a lot in India named Little Hearts and its just like this! Must try making this now that I've seen this.
I was searching among the comments to see a mention of Little Hearts ☺
Thank you we love these will be cooking tomorrow yum yum
I love it! Thanks very much for sharing!
This is one of my passions. Thanks to your aunt.
thanks for watching
Never had these and I do love a easy recipe, thank you so much.
In Sydney they call them French Pastries and usually ice them but i really don't think they need the icing. They are very simple but very tasty and are one of my favorite things to buy from a bakery.
Hi! I just watched your one hour puff pastry tutorial, I wonder if I can use that for these Palmiers?
J'aime beaucoup ta nourriture :)
You know those are sold in local grocery stores all over America. Just yesterday I saw them on sale in my local grocery store. Had no idea they were French in origin. They are very popular during Christmas time here. 👍
@@jrowe9301 Here large grocery chains like Vons, Albertsons, Krogers, etc., have their own in-store bakeries. That's where they make 'em fresh.
I thought they looked familiar, lol
I like them with less sugar but with apricot jam on top!
yum
Do you have a video for pommes souffle?
For a sec I forgot your aunt was doing this and thought those were your hands. I started to worry about you.
Bien joué, tante!
Would it help to chill between each fold
Are you using wax paper? I wonder if a non-stick cooking spray would be helpful. Although I guess with as many times as you have to fold the pastry, all those sprays would probably make it greasy. Ugh. Love these "biscuits" though. I usually grab one to go when I am near Maison Kayser. Unless I see chocolate pot de creme first!
I believe its parchment paper, not wax
Yum. Thanks. Thanks aunty.
🐨
will pass the message
always enjoy your teachings and this new technique I've learned today looks great . a must try but for me I like a sugar cinnamon mixture. have you ever tried that?
Just made these today :)
are you using American style white granulated sugar or superfine baker's sugar?
Local specialities!!! Great! Where in France is your family house?
I'd forgotten about those... they used to be ubiquitous, but nowadays you don't see them anymore. I'll be making some Saturday (if the local supermarket has pre-made puff pastry, that is. Limited shelf life stuff tends to run out there).
nice
Just made a batch. Very easy and delicious. But, what's the secret making them heart shape? 😊
it is in the folding but it depends what shape you dough is when starting . here we had a round piece of thoughts tte beginning . other ways once cut you can bend the end bit of each piece (right and left) slightly outward about like that )(
Perfect now
Can we make this using a sugar substitute and using almond or coconut flour?
What can the sugar be replaced with if have diabetes?
I have been practicing to make palmiers but when they are inside the oven they always fall down and I don’t know what I can do is there any way I can do it without the palmier falling down ?
I love his French accent 😍😎
Magnifique!!!!
For some extra Taste, I recommend to add some Cinnamon into the sugar!!:-D
they are not cinnamon rolls...its a classic recipe and it doesnt need to be changed.
Flour ... and LOTS of sugar! A carbohydrate extravaganza. I'm guessing these must be in pole position for the award of unhealthiest food on the planet.
The hard part is making the puff pastry! ❤️Palmier❤️
I really want to put some smoked salmon with cheese on the pastry, or some homemade blackberry jam.
💜
i am 44 years old and when i get older i want to look just like you !
I have just eaten one hahaha.
Hello there, this is what I love since my childhood, I need to know how to do that "puff pastry" please, I have to do my food from the scratch as I use Gluten free flour. Merci
"To get to brown just turn them around" 😆
Vous n'avez pas indiqué l'épaiseur de chaque palmier. 1, 2 cm? 😢
You did not indicate how thick to cut the palmiers. 1, 2 cm?
Ou tu te trouves? Je suis a la gare Montparnasse mainenant meme
Question. I have seen them made by rolling each end inward towards the middle and that gives the heart shape. However, you just kept rolling it into a 'log' that when cut you have a pinwheel full of sugar. Question is, how can the cut pinwheels turn into a heart shape ???!!! I would think you'd have round pinwheel crispy cookies!!😲🤔🙄
Diet needed then!
Can we subsidy the sugar for salt, to become salty?
yikes!
01:36 "baking shit" hahahaha pardonnez mon français
Hi, and what should i do if i don't like sugar? Is any ideas to change this recipe? May i do them using salt or smth else?🙄 Thanks a lot!
c'est quand en français ?
Good stuff.. ...uh....Dude..? What is your name?
stephane
Did anyone else have to leave theirs in for longer than ten minutes? Maybe my oven just sucks.
watch how you say, "sheet", Chef! France has softened your English pronunciation.... Salut! to your lovely aunt preparing it!
Can you teach how to make
Croissants
Croissants are on another level. Maybe you would enjoy Alex (another French chef) attempting to master them: th-cam.com/video/8zI-Q1MW_2o/w-d-xo.html
This recipe is great...if you live in France; where the prepared puff pastry is awesome and actually made with butter. Of course if you live in the US you have Pepperidge Farm garbage.
Did I miss where he shows us how to make them look like Hearts???
he cute
It should be square
I didn't listen properly and thought: OMG what happened go his hands!
It did not work at all! They fell down and where row after 10 min....
vivix Waldo mine just did the same thing. Not sure what I did wrong. Going on 20 mins at 240 and still raw.
Genji Pie...
Merci ma tante, même si quelqu'un a besoin d'une tante ou d'un oncle qui cuisine!
Dommage, une pate feuilletée maison serait tellement mieux. Merci neanmoins