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
for the chocolate sauce:
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.