Palmiers

Preheat oven to 400ºF. Lay the puff pastry sheet out on a piece of parchment paper. Gently roll the puff pastry to flatten the folds. Sprinkle cinnamon sugar over the entire surface of the puff pastry.

Fold two opposite ends of the pastry sheet toward the middle, 1/4 of the way in. Fold each side in again so the folded edges touch. Then fold the puff pastry over one more time, creating a rolled stack, 6 layers high.

Using a sharp knife, cut the roll into four equal sections. Then cut each section into 5 thin pieces.

Move the parchment paper over to a baking sheet. Then gently lay the rolled pieces flat on the parchment paper, 3 inches apart. Bake for 15–20 minutes, until golden brown. Cool and serve!

Don’t have cinnamon sugar in your pantry? Make some to have on hand! Mix ½ cup sugar with 4 teaspoons cinnamon. Done!

Take 8 ounces of butter and shape into a block roughly ¼ inch thick. Press butter together well and refrigerate.

Combine flours and salt in food processor. Pulse lightly to combine. Add remaining 2 ounces of butter and cut in until dough looks like sand. With the motor running, add ¾ cup water. If dough has not come together, add remaining water slowly. Flatten dough into a smooth disk, wrap and chill for 1 hour.

On a well-floured surface, roll dough out into a large circle. Set butter block in the center and fold up the extra dough as though you were folding an envelope: fold over the sides, the fold the top down and the bottom up. Turn the seam side down and roll until envelope has quadrupled in size. Use short strokes, keeping the pressure as even as possible, and lots of flour. Fold the dough in thirds as though you were folding a business letter. Wrap and refrigerate dough for at least one hour and up to two days. To make turns 2, 3 and 4, place chilled dough seam side down on a well-floured surface and roll out again into a large rectangle. Try to keep the dough as evenly rectangular as possible. Fold as you would a business letter. Wrap and chill.

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Roll out your puff pastry on a floured surface until it is as thin as you can get it. Cover generously with sugar. Starting at the right side, roll the pastry until it reaches the center. Repeat with the left side. Cut roll into ½ inch segments. Spread more sugar onto your work surface. Fold each segment into a V shape and press it down into the sugar, flattening it with the palm of your hand. Use lots of sugar. Place each palmier on baking sheet. Bake 12 to 15 minutes, until golden brown.

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Melt the butter in a small pan over low heat. Add the chocolate and stir until smooth. Set aside to cool. Dust a work surface with powdered sugar and place the pastry on top. Roll out into a 12 by 10-inch rectangle. Trim the pastry so that the edges are straight.

Fold the pastry in half lengthwise to mark the center and unfold again, leaving a mark down the middle. When the chocolate mixture is thick and cool, pour it onto the pastry, working quickly so that it doesn’t set. Use a spatula to spread the chocolate evenly over the pastry. Sift the cocoa over the top.

Begin to roll the sides of the pastry rectangle to the middle, where the mark is. Repeat for the other end, until it meets the already rolled half. Roll carefully in the remaining powdered sugar and transfer to a plate. Refrigerate for 15 minutes. When firm, cut across the rolls in ¼ inch thick slices. Place on the prepared baking sheet, spacing them 1 inch apart. Bake until golden, 8 to 10 minutes. Place on wire racks and let cool completely.