[Chocolate and Orange Palm Leaf Cookies]
If you browse through the row of cookbooks lined up on top of our fridge, you might notice one, called “Moi, je cuisine solo ou duo” by Brigitte Namour. The title roughly means “I cook for one or two”, and this book is filled to the brim with quick and ingenious recipes, scaled for a couple of servings. Originally, I had bought it as a gift for my dear friend Marion, who’s an enthusiastic cook too. I borrowed it from her (after the minimum length of time that basic manners require) and found myself wanting to write down so many of the recipes, that it was just as simple to get my own copy. So I did, and have been thoroughly happy with it ever since.
One of the recipes I have made again and again from that book is a recipe for little savory palmiers. Palmier (pal-mee-ay) is the French word for a palm tree, but it is also the name of a large cookie commonly found in French bakeries, made with puff pastry and sprinkled with sugar. The puff pastry is rolled into two concentric circles from both sides, creating the special palmier shape I am hard-pressed to describe better than this. (Believe me, I tried.) I don’t buy palmiers very often, but now that I think about it I should, because they are a real treat : the layers of sugar on the top and the bottom are slightly caramelized, the outer rim of the dough is flaky and crisp, and the closer you bite into the center of each circle, the moister and chewier the dough gets. You can also find packages of those cookies in a mini version at grocery stores (by Lu or Belin for instance) and then they are called “Palmitos” and are crispier.
To tell you the truth, I don’t really see the connection between this shape and a palm tree. A little research revealed that this is quite the stealthy cookie, also going by the aliases of Palm Leaf, Elephant Ear, Butterfly and Angel’s Wing, which are cute enough though they don’t make much sense either. But hey, who am I to question the etymology of such a lovely confection?