Palmier (palm hearts or pig’s ears)

“Palmiers are one of my favourite French pastries. The combination of well caramelised puff pastry with well caramelised sugar is so basic but, when done to perfection, it’s one of the best things in the world. When it comes to baking the palmiers, keep in mind a few burnt edges is a good thing, otherwise the palmiers will taste too sweet. Do be careful though – sugar turns from perfect amber to burnt within seconds, so be very attentive during those last moments of cooking. And take extra care when flipping the palmiers over as soon as they come out of the oven, as molten sugar is super- hot!” Poh Ling Yeow, Poh & Co. 2