Palmiers

Method

Line two baking trays with baking parchment. Lightly dust a work surface with caster sugar. Roll out the puff pastry to a rectangle of approximately 24cm x 32cm and 3mm thickness, dusting with caster sugar as you work. Sprinkle the remaining caster sugar and sea salt evenly over the pastry surface. Fold the two long edges of the rectangle towards the centre line so they meet precisely; the pastry will now resemble an open book. Fold these two edges together again along the centre line so the pastry is now a long, thin log approximately 24cm long and 4cm wide. Chill in the freezer for 20 minutes until firm. Slice the log into 1cm thick pieces and place them cut-side up on the prepared baking trays, spacing them 3cm apart; they will expand during baking. Chill again for 10 minutes. Preheat the oven to 220°C fan (240°C conventional). Bake for 12-14 minutes until the palmiers are deep golden brown and caramelised on both sides, turning them halfway through baking at the 6-7 minute mark for even colouration. Cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Serve at room temperature.