{"id":5099,"date":"2025-12-22T14:33:26","date_gmt":"2025-12-22T19:33:26","guid":{"rendered":"https:\/\/sites.rutgers.edu\/french-magazine\/?p=5099"},"modified":"2025-12-22T14:42:32","modified_gmt":"2025-12-22T19:42:32","slug":"la-coeur-de-france-lhistoire-de-le-palmier-et-pate-feuilletee","status":"publish","type":"post","link":"https:\/\/sites.rutgers.edu\/french-magazine\/la-coeur-de-france-lhistoire-de-le-palmier-et-pate-feuilletee\/","title":{"rendered":"La C\u0153ur de France: l\u2019Histoire de Le Palmier et P\u00e2te Feuillet\u00e9e"},"content":{"rendered":"<h5><span style=\"font-weight: 400\">Dor\u00e9, croustillant et en forme de c\u0153ur, le palmier n\u2019est pas qu\u2019un simple biscuit, mais le fruit d\u2019une tradition p\u00e2tissi\u00e8re riche et savoureuse.<\/span><\/h5>\n<h6><span style=\"font-weight: 400\">Par Michelle Newton<\/p>\n<p><\/span><\/h6>\n<p><span style=\"font-weight: 400\">Connaissez-vous les biscuits palmiers? Vous pouvez en trouver partout, dans les p\u00e2tisseries, les supermarch\u00e9s et parfois les caf\u00e9s. Ils sont en\u00a0 forme de c\u0153ur avec une texture croustillante et un go\u00fbt \u00e0 la fois sucr\u00e9 et beurr\u00e9. Ce biscuit est fait avec de la p\u00e2te feuillet\u00e9e et du sucre roux, lequel devient caram\u00e9lis\u00e9. Le go\u00fbt est sucr\u00e9 et beurr\u00e9, une combinaison qui semble simple, mais requiert une bonne technique. Ce biscuit est devenu un symbole de la p\u00e2tisserie fran\u00e7aise, mais d&#8217;autres pays en ont des versions diff\u00e9rentes. Au Mexique, ce sont les \u00ab Orejas \u00bb ou \u00ab Pan Dulce \u00bb qui sont faits exactement comme les palmiers. Le m\u00eame biscuit en Allemagne s\u2019appelle\u00a0 \u00ab\u00a0<\/span><span style=\"font-weight: 400\">Schweineohren\u00a0\u00bb ou <\/span><span style=\"font-weight: 400\">\u00abPig Ears<\/span><span style=\"font-weight: 400\">\u00bb. Cela montre que le palmier, m\u00eame s\u2019il est fran\u00e7ais, est appr\u00e9ci\u00e9 partout dans le monde.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><span style=\"font-weight: 400\">Comment faire les palmiers:<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5103 aligncenter\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/2-300x172.png\" alt=\"\" width=\"251\" height=\"144\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/2-300x172.png 300w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/2.png 695w\" sizes=\"(max-width: 251px) 100vw, 251px\" \/><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Vous besoin de p\u00e2te feuillet\u00e9e, de sucre (granul\u00e9 ou roux), et de jaune d\u2019oeuf (optionnel).\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pr\u00e9chauffer le four \u00e0 180 degr\u00e9s Celsius ou 350 degr\u00e9s Fahrenheit.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rouler la p\u00e2te feuillet\u00e9e dans une rectangle d&#8217;environ 20 cm de long et 1 cm d\u2019\u00e9paisseur.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Ensuite, saupoudrer la p\u00e2te avec le sucre.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rabattre les c\u00f4t\u00e9s de l&#8217;ext\u00e9rieur oppos\u00e9s de la p\u00e2te vers le centre.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">D\u00e9couper vos palmiers et les placer sur une plaque de cuisson.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Puis, m\u00e9langer le jaune d\u2019\u0153uf et brosser les palmiers avec. Le jaune d\u2019\u0153uf donne aux palmiers une couleur dor\u00e9e, mais vous pouvez sauter cette \u00e9tape.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Saupoudrer \u00e0 nouveau les palmiers avec le sucre, puis enfourner pour environ 15 minutes.\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5104 alignleft\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/3-298x300.png\" alt=\"\" width=\"146\" height=\"147\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/3-298x300.png 298w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/3-150x150.png 150w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/3.png 563w\" sizes=\"(max-width: 146px) 100vw, 146px\" \/><\/p>\n<p><span style=\"font-weight: 400\">L&#8217;ingr\u00e9dient principal du palmier est la p\u00e2te feuillet\u00e9e. La p\u00e2te feuillet\u00e9e est une invention ancienne des boulangers fran\u00e7ais au\u00a0 XVIIe si\u00e8cle. La technique est d&#8217;alterner des couches froides de beurre et de p\u00e2te, ce qui requiert patience et pr\u00e9cision. Ensuite, la p\u00e2te est abaiss\u00e9e et pli\u00e9e pour cr\u00e9er plus de feuilles de beurre et de p\u00e2te.\u00a0 La p\u00e2te feuillet\u00e9e a consid\u00e9rablement chang\u00e9 la p\u00e2tisserie. Elle a permis de cr\u00e9er des recettes c\u00e9l\u00e8bres comme les croissants, les mille-feuilles, le vol-au-vent, et bien s\u00fbr, les palmiers. Chaque recette montre la versatilit\u00e9 de p\u00e2te feuillet\u00e9e, mais le palmier se distingue par sa simplicit\u00e9.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><span style=\"font-weight: 400\">Comment faire une p\u00e2te feuillet\u00e9e:<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5105 aligncenter\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/4-300x201.png\" alt=\"\" width=\"207\" height=\"139\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/4-300x201.png 300w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/4.png 645w\" sizes=\"(max-width: 207px) 100vw, 207px\" \/><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Vous avez besoin de farine, de beurre froid, d\u2019eau froide et d\u2019une pinc\u00e9e de sel.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pr\u00e9parer le beurre dans un film plastique, le battre avec un rouleau \u00e0 p\u00e2tisserie pour faire une forme carr\u00e9e, et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 ce qu\u2019il soit dur.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Couper le reste du beurre en petits cubes et m\u00e9langer avec la farine.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Ensuite, ajouter l\u2019eau lentement, m\u00e9langer la p\u00e2te en forme de boule et r\u00e9frig\u00e9rer jusqu&#8217;\u00e0 ce qu\u2019elle soit un peu dure. Pour m\u00e9langer, vous pourrez utiliser vos mains ou un robot de p\u00e2tisserie.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rouler la p\u00e2te dans la plaque rectangulaire et ajouter le carr\u00e9 de beurre froid, puis plier la p\u00e2te sur le beurre.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rouler et abaisser encore, et apr\u00e8s chaque fois, r\u00e9frig\u00e9rer pendant quinze minutes au moins.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">R\u00e9p\u00e9ter le pliage \u00e0 deux reprises. Enfin, r\u00e9frig\u00e9rez jusqu&#8217;\u00e0 ce que votre p\u00e2te feuillet\u00e9e soit dure.\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\">Aujourd\u2019hui, le palmier est toujours populaire. Vous pouvez trouver des versions diff\u00e9rentes et modernes comme des palmiers tremp\u00e9s dans le chocolat, des palmiers \u00e0 la cannelle ou des versions sal\u00e9es, avec du fromage et des herbes. Il existe aussi des recettes v\u00e9ganes. Le palmier est plus qu\u2019un simple biscuit :<\/span><span style=\"font-weight: 400\">\u00a0c\u2019est un symbole d\u2019innovation dans la p\u00e2tisserie fran\u00e7aise, de gourmandise et de cr\u00e9ativit\u00e9.<\/span><span style=\"font-weight: 400\"> La cr\u00e9ation de la p\u00e2te feuillet\u00e9e ouvre la porte \u00e0 des opportunit\u00e9s pour les boulangers europ\u00e9ens, qui peuvent imaginer plus de p\u00e2tisseries.\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5106\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/5-300x168.png\" alt=\"\" width=\"282\" height=\"158\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/5-300x168.png 300w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/5.png 654w\" sizes=\"(max-width: 282px) 100vw, 282px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5107\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/6-199x300.png\" alt=\"\" width=\"110\" height=\"166\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/6-199x300.png 199w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/6.png 242w\" sizes=\"(max-width: 110px) 100vw, 110px\" \/><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5108 alignnone\" style=\"font-size: 1rem\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/7-300x167.png\" alt=\"\" width=\"285\" height=\"158\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/7-300x167.png 300w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/7.png 631w\" sizes=\"(max-width: 285px) 100vw, 285px\" \/><span style=\"font-size: 1rem\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\">Pourquoi ce biscuit est-il toujours aim\u00e9 ? Il est fait avec des ingr\u00e9dients simples; il est joli car sa forme est un c\u0153ur , et il a une texture unique, croustillante dehors et fondante dedans. C\u2019est un exemple de la cuisine fran\u00e7aise : prendre des ingr\u00e9dients simples et les rendre sp\u00e9ciaux gr\u00e2ce \u00e0 la technique. Le palmier n\u2019est pas seulement une gourmandise;<\/span><span style=\"font-weight: 400\"> c\u2019est un symbole, le c\u0153ur de France<\/span><span style=\"font-weight: 400\">; simple mais \u00e9l\u00e9gant.<\/span><span style=\"font-weight: 400\"> Derri\u00e8re sa forme se cache\u00a0une histoire de patience et de passio<\/span><span style=\"font-weight: 400\">n. La prochaine fois que vous verrez le palmier, vous pourrez essayer et vous vou<\/span><span style=\"font-weight: 400\">s souviendrez, son histoire est riche.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"font-size: 11.2px\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5109 aligncenter\" src=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/8-300x200.png\" alt=\"\" width=\"227\" height=\"151\" srcset=\"https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/8-300x200.png 300w, https:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/8.png 488w\" sizes=\"(max-width: 227px) 100vw, 227px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\">Les Recettes Complete:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/www.marmiton.org\/recettes\/recette_pate-feuilletee-facile-au-robot_327470.aspx\"><span style=\"font-weight: 400\">https:\/\/www.marmiton.org\/recettes\/recette_pate-feuilletee-facile-au-robot_327470.aspx<\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/www.marmiton.org\/recettes\/recette_palmiers_73228.aspx\"><span style=\"font-weight: 400\">https:\/\/www.marmiton.org\/recettes\/recette_palmiers_73228.aspx<\/span><\/a><span style=\"font-weight: 400\">\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Sources:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/frirlandais.over-blog.com\/2014\/07\/le-palmier.html\"><span style=\"font-weight: 400\">https:\/\/frirlandais.over-blog.com\/2014\/07\/le-palmier.html<\/span><\/a><span style=\"font-weight: 400\">\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/cuisine.journaldesfemmes.fr\/recette\/352814-pate-feuilletee-maison\"><span style=\"font-weight: 400\">https:\/\/cuisine.journaldesfemmes.fr\/recette\/352814-pate-feuilletee-maison<\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/www.marmiton.org\/recettes\/recette_pate-feuilletee-facile-au-robot_327470.aspx\"><span style=\"font-weight: 400\">https:\/\/www.marmiton.org\/recettes\/recette_pate-feuilletee-facile-au-robot_327470.aspx<\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/www.marmiton.org\/recettes\/recette_palmiers_73228.aspx\"><span style=\"font-weight: 400\">https:\/\/www.marmiton.org\/recettes\/recette_palmiers_73228.aspx<\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/cuisine.journaldesfemmes.fr\/recette\/352785-les-palmiers-maison\"><span style=\"font-weight: 400\">https:\/\/cuisine.journaldesfemmes.fr\/recette\/352785-les-palmiers-maison<\/span><\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Dor\u00e9, croustillant et en forme de c\u0153ur, le palmier n\u2019est pas qu\u2019un simple biscuit, mais le fruit d\u2019une tradition p\u00e2tissi\u00e8re riche et savoureuse. Par Michelle Newton Connaissez-vous les biscuits palmiers? &hellip; <a href=\"https:\/\/sites.rutgers.edu\/french-magazine\/la-coeur-de-france-lhistoire-de-le-palmier-et-pate-feuilletee\/\" class=\"\">Read More<\/a><\/p>\n","protected":false},"author":4334,"featured_media":5102,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[177,157],"tags":[],"class_list":["post-5099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-departement-de-francais-rutgers-new-brunswick","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La C\u0153ur de France: l\u2019Histoire de Le Palmier et P\u00e2te Feuillet\u00e9e - La P&#039;tite Gazette<\/title>\n<meta name=\"description\" content=\"Dor\u00e9, croustillant et en forme de c\u0153ur, le palmier n\u2019est pas qu\u2019un simple biscuit, mais le fruit d\u2019une tradition p\u00e2tissi\u00e8re riche et savoureuse.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sites.rutgers.edu\/french-magazine\/la-coeur-de-france-lhistoire-de-le-palmier-et-pate-feuilletee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La C\u0153ur de France: l\u2019Histoire de Le Palmier et P\u00e2te Feuillet\u00e9e - La P&#039;tite Gazette\" \/>\n<meta property=\"og:description\" content=\"Dor\u00e9, croustillant et en forme de c\u0153ur, le palmier n\u2019est pas qu\u2019un simple biscuit, mais le fruit d\u2019une tradition p\u00e2tissi\u00e8re riche et savoureuse.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sites.rutgers.edu\/french-magazine\/la-coeur-de-france-lhistoire-de-le-palmier-et-pate-feuilletee\/\" \/>\n<meta property=\"og:site_name\" content=\"La P&#039;tite Gazette\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-22T19:33:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-22T19:42:32+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/sites.rutgers.edu\/french-magazine\/wp-content\/uploads\/sites\/592\/2025\/12\/image.png\" \/>\n\t<meta property=\"og:image:width\" content=\"549\" \/>\n\t<meta property=\"og:image:height\" content=\"413\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Michelle E. 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