Made with Gold Cup® Confectionery Compound Coating

Cooking Time

60 mins

Serving Suggestion

60 people


Allergy information


How to make Palmier


Create the puff pastry by mixing all the ingredients together for 2 minutes slow and 2 minutes fast. Let the dough rest for 10 minutes in the fridge.


Roll the Gold Cup Puff plate to 10 mm thickness and give the dough 2 double foldings. Let the dough rest for 10 minutes in the fridge. Give the dough again 2 double foldings and let the dough rest for 1 hour in the fridge.


Roll the dough 60 cm wide and 2 mm thin. Apply water on the dough with a brush and sprinkle generously with sugar. Fold the edges 10 cm inwards and repeat the previous handling until it’s completely folded. Cut in 2.5 cm wide portions, put the palmiers on baking plate with paper and let them rest for 24 h in the fridge.


Bake for 25 minutes at 170°C 


For the decoration, first melt the Gold Cup compound chocolate. Apply the fondant glaze on the palmier and then apply stripes of the melted Gold Cup compound chocolate on top. Create the pattern by swiping a knife alternating up and down across the surface.

Other Ingredients

Puff Pastry:
1250 g flour
20 g salt
120 g Gold Cup Cake
650 g water
1 kg Gold Cup Croissant
1 kg sugar
500 g fondant glaze
200 g Gold Cup compound chocolate

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