Coconut palmier

120 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.089 kg
Plain flour 0.089 kg
Water 0.093 l
Table salt 3.571 g
Sugar 0.036 kg
Margarine puff pastry 0.136 kg
Grated coconut 0.036 kg
Buttercream with egg 0.036 kg
See Recipe
Butter 0.143 kg
Water 0.057 l
Sugar 0.143 kg
Egg whites 0.071 ud
Elaboration
  • Prepare the dough block by mixing the medium-strength flour, cold water, and salt in the mixer for 10 minutes until a homogeneous dough is obtained.
  • Let it rest for 15 minutes at room temperature, covered with plastic wrap.
  • Roll out the dough block and incorporate the puff pastry margarine, ensuring both have a similar texture.
  • Enclose the fat within the dough block and roll it out using a rolling pin, giving it 6 turns: start with a double turn, then a single turn, and repeat both.
  • Let it rest for about 15 minutes between each turn.
  • Once the six turns are completed, roll the dough out to a thickness of half a centimeter and cut to the desired size and shape.
  • Bake at 225 °C, lowering to 210 °C if necessary, using a 3/4/3 oven setting with the vent open.
  • Decorate with a layer of butter cream and shredded coconut.
Nutritional information (1 portion)
Energy
741.21
kcal
Carbohydrates
65.45
g
Proteins
3.98
g
Lipids
50.9
g
Sugars 35.0 g
Salt (Sodium) 497.5 mg
Folic acid 7.92 ug
Vitamin C 0.0 g
Vitamin A 236.57 ug
Zinc 0.34 mg
Iron 0.51 mg
Calcium 10.76 mg
Cholesterol 96.93 mg
Polyunsaturated fatty acids 10.99 g
Monounsaturated fatty acids 11.93 g
Saturates 18.68 g
Fiber 1.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.