To make the détrempe dough:
- Sift the flour then make a well.
- Place the salt and 3/4 of the water in it, then rub together with your fingertips to dissolve the mixture.
- Use the remaining water to moisten the remaining flour and mix without overworking the dough.
- When all is well incorporated, shape into a ball and indent pastry in form of a cross.
- Leave to chill for 15 mins.
To make the dry butter pat:
- Flatten to 2cm and shape into a smaller square than the détrempe dough.
- Roll the détrempe dough into a square: must be twice the size of the dry butter pat square.
- Place the dry butter pat in the middle of the détrempe dough.
- Fold the dough over the butter, even out the thickness with the rolling pin.
- Roll and fold 3 times, with 25 minutes rest between each roll and fold.
To make the palmier biscuits:
- Sprinkle the work surface with la Perruche Cassonade brown sugar.
- Roll out the dough into a 6mm-thick rectangle.
- Turn it over and roll again while pressing lightly to make the brown sugar stick.
- Mark the centre of the dough then fold the edges in twice, and fold in half before cutting into slices.
- Space the slices on a baking sheet lined with baking paper.
- Place another sheet of baking paper on top as well as a second baking sheet.
- Bake in fan-assisted oven at 180°C for 20 mins.
- Place on a rack.