COOKBOOK: The Golden Book of Chocolate
Although it has never been documented, they say the recipe for palmiers is a very old 20th century recipe created by the French. This is probably correct, the word palmier is the French word for palm which is what these little beauties resemble. Super easy to make! Super delicious! I cannot wait to make these for my granddaughters after lockdown.
Hope you enjoy
Makes approx 30
2 large tablespoons of butter
160g chocolate, chopped
1 cup of sugar
2 x sheets of puff pastry , thawed
60g cocoa powder
Preheat the oven at 200C
Line a flat baking dish with baking paper.
Melt the butter, add chopped chocolate in a saucepan , place on low heat. Keep stirring until all is smooth. Remove from heat and set chocolate mixture aside. Allow it to cool to room temperature.
Dust a flat area with sugar where you will lay the puff pastry sheet on top. Carefully fold the pastry sheet in half to leave a line in the centre (it must not cut through the pastry). Quickly unfold the pastry sheet and leave flat on the surface. The puff pastry sheet will have sugar attached underneath.
When the chocolate mixture cools to room temperate it will thicken. Brush chocolate on to both sides of the pastry evenly (it is important that the chocolate is not brushed on too thick)
Sift the cocoa powder over the chocolate. Begin to roll each end of the pastry into the middle where the line in the centre meets.
Cut the chocolate log at 5mm (1/4 inch) slices and place them face up, spacing them approx an inch rom each other, bake for approx 8mins or until just golden.
Place them on the wire rack and let them cool completely.