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Chocolate Drizzled Palmier
Created by: Howcan Team
Ingredients
- 1 sheet of puff pastry
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, melted
- 1/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together 1/2 cup of granulated sugar and 1/4 cup of unsweetened cocoa powder.
- On a lightly floured surface, unfold the puff pastry sheet and roll it out to a 12x12 inch square.
- Brush the melted butter over the entire surface of the puff pastry.
- Sprinkle the cocoa sugar mixture evenly over the puff pastry, pressing it lightly into the dough.
- Starting from the long sides, roll each edge of the puff pastry sheet towards the center, stopping when they meet in the middle.
- Slice the rolled dough into 1/2 inch thick slices and place them on a baking sheet lined with parchment paper, cut side down.
- Bake for 12-15 minutes, or until the palmiers are golden brown and crispy.
- Allow the palmiers to cool completely on a wire rack.
- In a microwave-safe bowl, melt 1/4 cup of semisweet chocolate chips in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted chocolate over the cooled palmiers.
- Let the chocolate set before serving. Enjoy your delicious chocolate drizzled palmiers!
The history of Palmier, also known as elephant ears, dates back to the 17th century in France. This delectable pastry is characterized by its flaky, buttery layers and delicate sweetness. The addition of a rich chocolate drizzle adds a modern twist to this classic treat, elevating its indulgent appeal. Renowned chefs in Paris, such as Pierre Hermé and Dominique Ansel, have put their own spin on the traditional Palmier by incorporating the decadent chocolate drizzle. This variation has gained popularity in upscale patisseries and bakeries across the globe. For the best Palmier with chocolate drizzle, seek out artisanal bakeries in Paris or visit specialty dessert shops in cosmopolitan cities. The key to achieving the perfect Palmier lies in the quality of the butter and the precise folding technique to create those signature flaky layers. Alternatively, home bakers can experiment with different types of chocolate for the drizzle, such as dark, milk, or white chocolate, to customize the flavor profile. Whether enjoyed with a cup of coffee or as a standalone indulgence, Palmier with chocolate drizzle offers a delightful marriage of French tradition and contemporary decadence.
35 min
24
120 calories
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