Palmiers with Berries and Macaron Ice-cream – A Delightful Dessert

For Valentine’s Day or any special occasion, there’s nothing more indulgent than a dessert that combines layers of flavor and texture. This recipe for palmiers, filled with a sweet berry compote, and served with vanilla macaron ice-cream, is a treat for the senses. With buttery, flaky pastry, juicy berries, and a swirl of creamy macaron ice-cream, this is a dessert experience like no other.

The Best Palmiers with Berries and Macaron Ice-cream

This dessert brings together three delights: heart-shaped palmiers, a homemade mixed berry compote, and a swirl of vanilla macaron ice-cream. Inspired by Paul Hollywood’s Danish pastry recipe, this version takes things up a notch by adding layers of fruit and custard, giving you waves of caramelized sugar, butter, berries, and vanilla in every bite.

Notes on Ingredients

• Palmiers Dough: This recipe uses a Danish pastry base that requires folding and layering cold butter into the dough. The result is a buttery, flaky texture that’s worth the effort.
• Mixed Berries: Use a combination of blackberries, raspberries, or blueberries for a burst of sweetness and tartness.
• Macaron Ice-cream: Incorporating crushed macarons into store-bought ice cream adds a delightful crunch, with swirls of berry compote giving it a tart balance.

How to Make Palmiers with Berries and Macaron Ice-cream

1. Prepare the Pastry Dough: Begin by mixing strong bread flour, yeast, salt, and water to create a pliable dough. After kneading, refrigerate the dough for 1 hour. Layer the dough with cold butter and fold it to create the laminated effect.
2. Make the Berry Compote: Cook the mixed berries with sugar and cornflour until thickened. Set aside to cool.
3. Prepare the Ice-cream: Soften the ice cream, crush vanilla macarons, and swirl in the berry compote. Freeze until firm.
4. Assemble the Palmiers: Roll out the dough, spread the custard, spoon the berry compote, and fold the dough into the palmier shape. After chilling, slice the dough into 1.5cm slices.
5. Bake the Palmiers: Bake for 10 minutes, flip them, and bake for an additional 3-4 minutes until golden and caramelized.

How to Serve Palmiers with Berries and Macaron Ice-cream

Serve the palmiers warm from the oven, with a side of chilled macaron ice-cream. The contrast between the flaky, buttery pastry and the cool, creamy ice-cream is irresistible. Garnish with extra berries or a drizzle of berry compote for an elegant touch.

How to Store Palmiers with Berries and Macaron Ice-cream

Palmiers can be stored in an airtight container for up to 3 days, but they are best enjoyed fresh. The macaron ice-cream should be kept in the freezer and consumed within a week for optimal taste and texture.

FAQs about Palmiers with Berries and Macaron Ice-cream

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The Best Palmiers with Berries and Macaron Ice-cream

This decadent dessert combines the best of three worlds: flaky, buttery palmiers, a sweet-tart mixed berry compote, and creamy vanilla macaron ice-cream. With layers of caramelized sugar, fresh berries, and a swirl of crunchy macarons, every bite is a delightful blend of textures and flavors. Perfect for special occasions like Valentine’s Day, this recipe offers a unique, indulgent experience that balances the warmth of baked pastries with the cool creaminess of homemade ice-cream. It’s a sweet treat that tells a story with every bite.

Course Dessert

Cuisine French

Keyword Berries, Ice-cream, Palmiers

Prep Time 1 hour hour

Cook Time 30 minutes minutes

chilling and freezing Time 4 hours hours

Servings 6

Ingredients

Pastry Ingredients:

• 625 g strong bread flour plus extra for dusting
• 12 g salt or salted butter if preferred
• 15 g dried yeast
• 500 g butter cold, for laminating
• 75 g caster sugar
• Water to mix

Filling:

• 100 g mixed berries blackberries, raspberries, blueberries
• 2 tbsp cornflour starch
• 30 g vanilla sugar
• ½ tin of custard approx. 200g

Topping:

• Apricot jam warmed, for brushing
• 3 tbsp icing sugar
• ¾ tbsp water for icing drizzle
• Vanilla sugar for sprinkling

Ice-Cream:

• 1 tub vanilla ice-cream store-bought
• 4-5 crushed vanilla macarons
• 4-5 tbsp berry compote from above

Instructions

• ** Day 1: Preparing the Pastry Dough
• Activate the Yeast: Add some body-temperature water to the dried yeast to activate it.
• Mix the Dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add warm water until the dough becomes pliable and forms a ball.
• Knead the Dough: On a floured surface, knead the dough for 10-20 minutes until it feels elastic. Place it in the fridge to rest for 1 hour.
• Prepare the Butter: Flatten the cold butter by stacking it and rolling it out between two pieces of clingfilm until it covers 2/3 of the dough.
• Laminate the Dough: Roll the dough into a 60x30cm rectangle. Lay the butter over 2/3 of the dough. Fold the unbuttered third of the dough over the butter, and then fold the remaining third on top.
• Refrigerate and Repeat: Chill the dough for 1 hour, then repeat the folding process three more times with hourly intervals. After the final fold, wrap the dough in clingfilm and refrigerate overnight.
• ** Berry Compote (During Rest Periods):
• In a small saucepan, cook the mixed berries and sugar over low heat until the sugar dissolves and the berries release their juice.
• Add the cornflour and stir for 1 minute until the compote thickens. Set aside to cool.
• ** Ice-Cream:
• Slightly soften the vanilla ice-cream at room temperature.
• Crush the macarons with your hands and gently fold them into the ice-cream.
• Add spoonfuls of the cooled berry compote and swirl gently. Do not overmix. Freeze for at least 4 hours.
• ** Day 2: Assemble and Bake the Palmiers
• Preheat the Oven: Preheat the oven to 200°C (400°F) or 180°C fan, and line two baking trays.
• Roll the Dough: On a lightly floured surface, roll the dough into a 60x30cm rectangle. Cut into three sections. Use one section for the palmiers, and freeze the remaining dough for future use.
• Add Filling: Spread the custard over the dough, then spoon the berry compote and swirl it lightly into the custard.
• Shape the Palmiers: Roll both long sides of the dough towards the center until they meet. Wrap the dough in clingfilm and refrigerate for 30 minutes.
• Slice and Bake: After chilling, slice the dough into 1.5cm pieces for smaller palmiers or 3cm for larger ones. Place the slices on a lined baking tray and bake for 10 minutes. Flip the palmiers and bake for an additional 3-4 minutes until golden.
• Glaze and Drizzle: Once baked, brush the palmiers with warmed apricot jam. Allow them to cool, then drizzle with icing made by mixing icing sugar with water.
• ** Serving:
• Serve the warm palmiers with a scoop of macaron berry swirl ice-cream on the side, and enjoy the delightful contrast of warm and cool textures.