Chocolate dipped palmiers

Palm shaped delicious pastries are ideal for tea time!

  • 1 sheet of puff pastry
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 t cinnamon 
Combine sugar, water and cinnamon.  Bring to boil until you get a thick syrup. Let it cool.
Place the puff pastry sheet on a workplace and rool out a little bit.
Brush the sheet with cinnamon syrup. Roll up one side inward until the middle of the pastry. Then roll the other side up to the middle that meets with the other roll. Let the dough chill for at least 30 minutes in the refrigerator.
Slice the roll and press each slice a bit.
Place the palmiers on a parchment paper lined tray. Sprinkle sugar on top.
Bake in pre-heated 200°C oven until they are golden brown and crispy. Place them on a wire rack to cool.

for the chocolate sauce:

  • 80 gr bitter couverture chocolate
  • Melt the bitter couverture chocolate with bain-marie method. If you don?t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan, place another pan with the couverture chocolate. Chocolate needs to be melted at a very low temperature.

    Dip one side of the palmiers to the melted chocolate.

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