Palmier

1. Dust the work surface generously with sugar (instead of flour) and roll out the puff pastry on it.

2. Sprinkle the top of the pastry with sugar too and press it in gently.

3. Roll the two long edges of the pastry to the middle until the two rolls meet at the centre.

4. Cut the resulting double roll into slices about 1 cm thick.

5. Lay the slices on a lined tray, leaving plenty of space between them (they spread).

6. Bake at 200 °C for about 12-15 minutes, turning halfway, until the sugar caramelises and they are golden and crisp.

Tip: The palmier ("palm leaf" or "pig's ear") is made of just two ingredients – the sugar, in place of flour, not only sweetens but caramelises to give the characteristic crunch. Turn them during baking so both sides caramelise nicely.