Raspberry & Bittersweet Chocolate Rough-Puff Palmiers

Instructions

1. 1

   In a large bowl, toss 250 g All-purpose flour and 5 g Fine sea salt together. Add 225 g European cultured butter cubes. Use your fingers to flatten each butter cube into a shingle. Do not rub into fine crumbs; you want visible, marble-sized sheets of cold butter. Drizzle in 120 ml Ice water and mix with a fork just until a shaggy dough comes together.

   8 min

   Tip: Butter must stay cold. If your kitchen is warm, chill the bowl for 5 minutes before folding.

2. 2

   Turn dough out onto a lightly floured counter. Pat into a rough rectangle. Roll into a 6x12-inch strip. Fold the top third down, then the bottom third up like a business letter (a tour simple). Turn dough 90 degrees, roll into a 6x12-inch strip again, and repeat the letter fold. You now have instant lamination.

   6 min

   Tip: Work quickly with a light touch. Flour your rolling pin, not the dough surface, to avoid tough pastry.

3. 3

   Wrap the dough block tightly in plastic wrap and chill in the freezer for 15 minutes (or fridge for 30 minutes) to reset the butter temperature.

   15 min

   Tip: The fridge is your friend. Cold butter creates steam pockets, which creates crisp, lacy layers.

4. 4

   While the dough rests, lightly crush 150 g Fresh raspberries with 100 g Granulated sugar using a fork in a small bowl until broken down but not pureed. Finely chop 50 g Bittersweet chocolate (70%).

   5 min

   Tip: Keep some raspberry texture intact so juice doesn't turn your pastry soggy.

5. 5

   Preheat your oven to 400°F (200°C) and line a heavy baking sheet with parchment paper.

   2 min

   Tip: A hot oven is non-negotiable for fast steam lift and crisp caramelized edges.

6. 6

   Sprinkle half of the 60 g Demerara or coarse turbinado sugar over your work surface. Unroll chilled dough onto the sugar. Roll into an 8x14-inch rectangle, pressing the coarse sugar into the bottom of the dough. Spread crushed raspberry mixture thinly over the dough, leaving a 1/2-inch border. Scatter chopped chocolate across the berries.

   7 min

   Tip: The coarse sugar on the outside caramelizes against the hot sheet pan for a shattering shell.

7. 7

   Fold the long edges of the dough inward so they meet halfway in the center. Fold over once more along the center seam like closing a book to create a tight scroll log. Place log in freezer for 10 minutes to firm up for clean slicing.

   10 min

   Tip: Firming the log prevents the fruit and chocolate from squishing out when cut.

8. 8

   Slice log into 1/2-inch thick slices using a sharp chef's knife. Lay palmiers cut-side up on the prepared baking sheet, leaving 2 inches between each. Gently reshape into palmier 'ears' if needed. Brush tops lightly with 1 Egg whisked with water, and sprinkle remaining coarse sugar and a tiny 1 pinch Flaky sea salt.

   5 min

   Tip: Slice cleanly in one swift motion rather than sawing back and forth.

9. 9

   Bake at 400°F for 18 to 22 minutes, flipping the palmiers over with a spatula at the 12-minute mark, until deeply golden brown and sticky-caramelized on both sides.

   20 min

   Tip: Flipping ensures both sides get equal heat and caramelized crunch without burning.

10. 10

    Transfer palmiers immediately to a wire cooling rack so the sugar shell hardens crisp rather than sticking to the hot parchment.

    5 min

    Tip: Eat warm within 4 hours for maximum flake and shatter.