Puff Pastry Butterfly (Palmiers): Recipe and Lamination Explained
Puff Pastry Butterflies (Palmiers) – Embracing the Art of Lamination
Hello everyone, Sergio Boulanger here. One of the most exciting milestones in any pastry education is mastering the delicate art of puff pastry. My introduction to puff pastry involved crafting these delightful Butterfly Palmiers entirely by hand—rolling pin and all—just like the old artisans used to do. Nowadays, big machines can handle much of the labor, but there’s a special satisfaction in feeling the dough transform under your own hands. Let’s dive into how to make this classic treat.
Starting the Dough
Ingredients
250 g flour
5 g salt
100 g cold water
30 g soft butter
160 g butter for lamination (cold yet pliable)
Mix & Chill: In a KitchenAid or similar stand mixer, combine the flour, salt, cold water, and soft butter. Mix until you get a consistent, smooth dough. Shape it into a roughly 20 × 15 cm rectangle, wrap it in cling film, and refrigerate overnight.
Lamination: Creating the Layers
This is where the magic happens. We’re going to fold the cold butter block into the dough and perform several “turns” to build those flaky layers.
1. Locking in the Butter
Remove the chilled dough from the fridge.
Shape the butter block into a 14 × 13 cm rectangle. It should be cold but flexible.
Place the butter in the center of the dough. Fold the edges of the dough over the butter, pressing the seams so the butter is fully enclosed.
2. First Roll & Fold (First “Turn”)
Lightly flour your work surface and rolling pin.
Gently roll the dough into a rectangle, keeping the thickness as even as possible.
Fold the dough into thirds (like a letter), making sure everything lines up neatly.
Wrap it in cling film and chill for about 30 minutes.
3. More Turns for Layers
Repeat the rolling and folding process several more times—usually four to six total “turns,” with a 20–30 minute chill between each.
Every fold creates more layers of dough and butter, which is key to that signature flakiness.
Shaping the Palmiers
Once you’ve finished your turns, the dough is officially “puff pastry.” Now for the fun part—turning it into charming little butterfly cookies.
Roll Out the Dough
On a lightly floured surface, roll the puff pastry into a rectangle about 2–3 mm thick.
Sweeten the Surface
For classic Palmiers, sprinkle sugar generously over the dough.
You can even add a pinch of cinnamon if you like. Gently press the sugar into the surface.
Fold to Create the Butterfly Shape
Fold the left and right edges inward until they meet in the center.
Press lightly, then fold again so the edges meet in the middle once more.
You’ll end up with a compact log of layered dough.
Slice & Arrange
Use a sharp knife to slice the log into 1–1.5 cm-thick pieces.
Lay each slice flat on a baking tray lined with parchment paper, leaving a bit of space for expansion.
Bake
Preheat your oven to about 200°C (390°F).
Bake the Palmiers for 10–15 minutes or until they’re golden brown and caramelized.
For an even caramelization, consider flipping them halfway through baking.
Why This Matters
Mastering Lamination: Learning to make puff pastry by hand provides valuable insight into temperature control and dough-handling—foundational skills for any pastry chef.
Flaky Goodness: Each turn adds thin layers of dough and butter, creating that irresistible flaky texture once baked.
Artisan Spirit: Even if industrial machines do much of this work in modern bakeries, doing it yourself fosters a real appreciation for the craft.
Serving & Storing
Serving: Palmiers are best served fresh from the oven with coffee or tea. Their crisp edges and caramelized sugar make them delightfully addictive.
Storing: Keep them in an airtight container for up to two days. They’ll lose some crispness over time, so enjoy them as soon as possible!
Final Thoughts
Making puff pastry in the old, artisan way is a labor of love—and a perfect introduction to the timeless pastry techniques I learned at Le Cordon Bleu. Even if modern conveniences make the process less daunting, I encourage you to try your hand at the classic method at least once. The results, especially when you see those layers bloom in the oven, are downright magical.
Happy Baking,
Sergio Boulanger