For the biscuits
In a small bowl, using a spatula or wooden spoon, cream the Saint Agur blue cheese into a smooth paste.
Line 3 baking trays each with a sheet of greaseproof paper.
Place a large sheet of greaseproof paper on the kitchen worktop.
Place the puff pastry onto the greaseproof paper and using a knife or pastry palette knife, smooth the Saint Agur blue cheese all over the puff pastry in a smooth, even layer.
Take the two long sides of the puff pastry and fold evenly into the middle of the sheet so the two long edges touch.
Sprinkle the folded puff pastry with a tablespoon of caster sugar and fold the pastry in half lengthways.
Place the folded puff pastry into the freezer for 20-30 minutes until frozen solid.
For baking the biscuits
Pre-heat the oven to 180°C.
Place the frozen puff pastry onto a chopping board and cut into 1cm slices.
Place onto the baking trays lined with greaseproof paper, making sure there is a 2cm gap between each one. Dust with a little icing sugar all over in order to give the palmier a caramelised glaze once cooked.
Bake in the oven for 10-12 minutes until golden brown.
Repeat with the remaining 2 trays.
(Alternatively you can store the remaining pieces in the freezer to cook at a later date should you prefer. Cooking them from frozen will take the same amount of time.)
To finish
Once the palmiers have cooled, top with a few small pieces of Saint Agur blue cheese and sprinkle with chopped chives.
Delicately crisp palmier biscuits are often served as a sweet treat, however here I have spread Saint Agur blue cheese between the layers of pastry to create a savoury biscuit. These can be eaten as they are or used as a base for a canapé topping. As per this recipe, you can simply top them with more Saint Agur blue cheese and some chives for a delicious afternoon snack. By cooking the saint Agur blue cheese with the pastry it mellows slightly in saltiness and acidity which brings out all the creamy flavours of the cheese. You must try it.
Credits: Recipe © Raymond Blanc / Photo © Chris Terry
For the biscuits
1 sheet all butter puff pastry, 2mm thick (24cm x 14cm)
100g Saint Agur blue cheese, room temperature
1tbsp caster sugar
Icing sugar for dusting (optional)
To finish
50g Saint Agur blue cheese, diced into small pieces
¼ bunch chives, chopped
PRODUCT
View Method
Recipe Method
For the biscuits
In a small bowl, using a spatula or wooden spoon, cream the Saint Agur blue cheese into a smooth paste.
Line 3 baking trays each with a sheet of greaseproof paper.
Place a large sheet of greaseproof paper on the kitchen worktop.
Place the puff pastry onto the greaseproof paper and using a knife or pastry palette knife, smooth the Saint Agur blue cheese all over the puff pastry in a smooth, even layer.
Take the two long sides of the puff pastry and fold evenly into the middle of the sheet so the two long edges touch.
Sprinkle the folded puff pastry with a tablespoon of caster sugar and fold the pastry in half lengthways.
Place the folded puff pastry into the freezer for 20-30 minutes until frozen solid.
For baking the biscuits
Pre-heat the oven to 180°C.
Place the frozen puff pastry onto a chopping board and cut into 1cm slices.
Place onto the baking trays lined with greaseproof paper, making sure there is a 2cm gap between each one. Dust with a little icing sugar all over in order to give the palmier a caramelised glaze once cooked.
Bake in the oven for 10-12 minutes until golden brown.
Repeat with the remaining 2 trays.
(Alternatively you can store the remaining pieces in the freezer to cook at a later date should you prefer. Cooking them from frozen will take the same amount of time.)
To finish
Once the palmiers have cooled, top with a few small pieces of Saint Agur blue cheese and sprinkle with chopped chives.
