Cream Palmiers

Saturday 1 January 2011

One thing that I love about food blogging is that it's not about me. It's not even about you . . . it's about the recipes and the food!

It's about being able to cook and taste some of the best and most indulgent foods ever . . . and exploring the culinary delights my adopted country has to offer me.

It's about stretching my skills . . . both in the kitchen and . . . behind the camera . . . and about making food that not only tastes delicious, but food that looks good.

It's about waking up every morning and making YOU believe that what I am presenting to you on this page is the absolute best thing ever . . .

and about making you want to go into your own kitchen and cook it for yourselves, because you have just got to taste it for real, and because I have inspired you to do it, and given you the confidence to believe that you can!

Your comments are like me winning the "X Factor of food" every day of my life, and I thank you for that. Here's to 2011. Let's begin as we mean to go on.

Cream Palmiers . . . tasty little bites of fluffy crisp buttery pastry, filled with a soft cloud of sweetened whipped cream and sticky sweet strawberry jam. Kind of like a de-constructed jam tart . . . with puff pastry . . . and CREAM. A delicious teatime treat.

The only down side is they all have to be eaten on the day they are filled . . . so NOT a problem!

*Cream Palmiers*
Makes 8
Printable Recipe

Absolutely delightful on the tea tray!

225g (1/2 pound) of all butter puff pastry
1 1/2 ounces granulated sugar (a scant 1/4 cup)
1 TBS icing sugar, sifted
400ml of double cream (1 3/4 cups)
a few drops of vanilla
2 TBS strawberry jam

Preheat the oven to 220*C/425*F/ gas mark 7. Slightly dampen a baking tray. Set aside.

Dust the work surface with half of the sugar. Roll the pastry out on the sugared surface to a rectangle 10 by 12 inches in size. Sprinkle evenly with the remaining half of the sugar. Gently press the sugar in with a rolling pin. Starting at the short sides, roll the pastry towards the middle from both edges into the centre until they meet. Press together gently. Cut across the rolls into 16 slices. Place onto the baking tray. Press down to flatten slightly.

Bake in the preheated oven for 15 to 18 minutes until crisp and golden, turning them over halfway through the baking time so that they caramelize equally on both sides. Transfer to a wire rack to cool.

Whip the cream along with the icing sugar and vanilla until soft peaks form. Sandwich together pairs of the palmiers with some of the whipped cream and some of the jam. Serve immediately.


  1. Happy New Year to you dear Marie & the Todster. What a fantastic recipe to start 2011. We have a company here in South Australia called Careme. They make the most wonderful range of really high-quality gourmet pre-made pastry. I usually reserve the puff for the top of a beef pie, but on this occassion it will definitely go on these little gems.
    Millie x

  2. Happy Yummy New Year to you Marie...these look so delightfully delish! ;D

  3. How wonderful these look and sound and so simple. A real winner. Happy new Year Marie. Keep up the good work in your kitchen x

  4. Oh my..The filling makes me weak all over just looking at it..Craving for these palmiers this instant!! Happy new year to u & ur family!!Keep rocking!!

  5. Happy New Year to you Marie, can't wait to see all the lovely food you point my way in 2011 ;0)
    Loving the start you have made to the year, they look like pure indulgence! Yum!!

  6. Now, how hard can that be? These look spectacularly difficult and impressive, especially served up on the best china.

  7. In school when I was very very young..there were vending machines I hate to say..and my all time favorite treat was a square palmier filled w/ cream and jam.
    You just brought back so many memories.. And yours are home made! They must be delicious!

  8. Sooo good... In less than two weeks I'll be doing a detox/cleanse diet and soon can't have sugar... I better "stock up" now--haha! ;o) Happy New Year! Wishing you all the best in 2011, my friend–LOVE & LIGHT, PEACE & JOY to you all year! :o) ((BIG HUGS))

  9. Those look delicious! You do inspire me to go in my kitchen and cook. Thank you and Happy New Year!

  10. Happy New Year, Marie, the Toddster and Mitzie!
    These *Cream Palmiers* look sinfully delicious! Having them for breakfast would certainly be the "way" to start the New Year! Thanks, Marie, for being "the best" and sharing "your best!"

  11. How delightful Marie. Best of you in 2011!

  12. You certainly making me drool, again. Your blog is the best and the first I see every day! xxoo Jenny

  13. Marie you make me smile, when I read your words tucked in between the pictures of incredible looking treats, you coax, you cheer us on, you temp and tease with words like "sticky strawberry jam", "buttery" and "CREAM FILLING" I want to shout AMEN SISTER!! hahah...keep them coming, love it!!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!