Caramelised palmier biscuits with Cassonade brown sugar

To make the détrempe dough:

1. Sift the flour then make a well.
2. Place the salt and 3/4 of the water in it, then rub together with your fingertips to dissolve the mixture.
3. Use the remaining water to moisten the remaining flour and mix without overworking the dough.
4. When all is well incorporated, shape into a ball and indent pastry in form of a cross.
5. Leave to chill for 15 mins.

To make the dry butter pat:

1. Flatten to 2cm and shape into a smaller square than the détrempe dough.
2. Roll the détrempe dough into a square: must be twice the size of the dry butter pat square.
3. Place the dry butter pat in the middle of the détrempe dough.
4. Fold the dough over the butter, even out the thickness with the rolling pin.
5. Roll and fold 3 times, with 25 minutes rest between each roll and fold.

To make the palmier biscuits:

1. Sprinkle the work surface with la Perruche Cassonade brown sugar.
2. Roll out the dough into a 6mm-thick rectangle.
3. Turn it over and roll again while pressing lightly to make the brown sugar stick.
4. Mark the centre of the dough then fold the edges in twice, and fold in half before cutting into slices.
5. Space the slices on a baking sheet lined with baking paper.
6. Place another sheet of baking paper on top as well as a second baking sheet.
7. Bake in fan-assisted oven at 180°C for 20 mins.
8. Place on a rack.