CHOCOLATE PALMIERS
This little gem is from the golden book of chocolate. Easy and delicious.
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. preheat the oven to 400°. Line a baking sheet with parchment paper. Melt the butter in a small pan over low heat. Add the chocolate and stir until smooth. Set aside to cool. Dust a work surface with powdered sugar and place the pastry on top. Roll out into a 12 x 10" rectangle. Trim the pastry so that the edges are straight
- 2. Fold the pastry in half lengthwise to mark the center and unfold again, leaving a mark down the middle. When the chocolate mixture is thick and cool, pour it onto the pastry, working quickly so that it doesn't set. Use a spatula to spread the chocolate evenly over the pastry. It is important that the chocolate mix is not too thick as it will run out during cooking. Sift the cocoa over the top.
- 3. Begin to roll the sides of the pastry rectangle to the middle, where the mark is. Repeat for the other end, until it meets the already rolled half. Roll carefully in the remaining powdered sugar and transfer to a plate. Refrigerate for 15 minutes. When firm, cut across the rolls in 1/4 inch thick slices. Place on the prepared baking sheet, spacing them 1 inch apart. Bake until golden, 8 to 10 minutes. Place on wire racks and let cool completely. Serves 8 to 10
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Chiboy J obiora
[email protected]These palmiers are a great way to impress your guests. They're so easy to make, but they look like you spent hours on them.
Shiv Sah
[email protected]I'm not a big fan of chocolate, but I loved these palmiers. The filling is the perfect combination of sweet and salty.
Victor Danjima
[email protected]These palmiers are a great make-ahead dessert. You can make them a day or two in advance and store them in the refrigerator.
Clinton Siloko
[email protected]I love that these palmiers are not too sweet. They're the perfect balance of sweet and savory.
ur mom
[email protected]These palmiers are the perfect size for a quick snack or dessert.
Avela Mfamela
[email protected]I used dark chocolate instead of semisweet chocolate and it made the palmiers even more decadent.
gmatt41
[email protected]I added some chopped walnuts to the filling for extra crunch.
Lawrence Boateng
[email protected]These palmiers are a great way to use up leftover puff pastry.
Hussain Shaikh
[email protected]Overall, I thought these chocolate palmiers were a good recipe. They were easy to make and tasted delicious. I would definitely make them again.
Raymmond Kanamwangii
[email protected]The palmiers didn't turn out as flaky as I expected. I think I rolled them out too thin.
Musa Muhammed
[email protected]I had a hard time getting the palmiers to roll up properly. They kept breaking apart.
Michelle Mukarakate
[email protected]These palmiers were a little too sweet for my taste, but they were still delicious.
Jhorgenson Guerrero
[email protected]I love the way these palmiers look. They're so elegant and perfect for a special occasion.
Malikzeeshan Durynayab
[email protected]I've made these palmiers several times now and they always turn out great. They're a favorite of my friends and family.
Cedar Rayne
[email protected]These palmiers are the perfect party food. They're easy to make ahead of time and can be served at room temperature.
Siphosethu Sethu
[email protected]The chocolate and sugar filling is the perfect combination of sweet and salty.
Mustakin rana
[email protected]I love that this recipe uses puff pastry. It makes the palmiers so light and flaky.
Mauro Sarolic
[email protected]These chocolate palmiers were a hit at my last party! They're so easy to make and look so impressive.