Chocolate Palmiers Recipes

FRENCH PALMIER COOKIES

Steps:

• First, make our recipe for rough puff pastry. Roll out the pastry rectangle slightly and split it into two rectangles. Re-wrap and return one of them to the fridge to stay chilled. You will be able to make two batches of palmiers, with different flavors if you like.
• Mix together the sugar and salt. Divide the mixture in half (about a ¼ cup each). Spread out 2 tablespoons of the sugar mixture onto a clean work surface and roll out the single puff pastry rectangle into a 12 inch square on top of the sugar.
• Spread another 2 tablespoons evenly on top, and lightly roll it into the dough, ensuring both sides are evenly coated. Be sure to gather any loose sugar on the work surface and use it on top of the dough. This should use ¼ cup total sugar.
• If using any added ingredients (e.g., dark chocolate, pecans, rosemary/garlic, etc.), sprinkle half over the folded dough. (Note, for the savory mixtures, you are replacing the sugar.)
• Fold both sides of the square toward the center so they go halfway to the middle. Fold the folded sides again so the two folds meet exactly at the middle of the dough. If using any added ingredients (e.g., dark chocolate, pecans, rosemary/garlic, etc.), sprinkle more over the folded dough. Fold in half again so you have one long log, and wrap the dough in plastic wrap. Chill for at least 30 minutes in the refrigerator or 15 minutes in the freezer.
• Repeat the process using the other half of the dough and flavoring mixture.
• When the dough is nearly done chilling, preheat your oven to 425 degrees F/220 degrees C. Using a sharp knife, cut the roll into ½ inch pieces. Place them on a baking sheet at least 3 inches apart on a baking sheet lined with parchment paper, layered on top of a piece of aluminum foil. Bake for 10 to 15 minutes.

CHOCOLATE PALMIERS

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

PALMIERS

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.

CHOCOLATE PALMIERS RECIPE BY TASTY

Steps:

• Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
• Roll each side of the sheet inward to meet in the middle.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
• Transfer to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!

CHOCOLATE-DIPPED PALMIERS (OREJAS CON CHOCOLATE)

Steps:

• Place flour and 1/2 teaspoon kosher salt in a food processor. Add butter and pulse a few times until it has broken down into bits about the size of peas. Gradually add water, pulsing until you have a very crumbly mixture; it should not come together into a ball of dough.
• Lightly flour your work surface and your hands and scrape the mixture out of the food processor. Gently press it together into one piece with your hands; do not knead. Lightly flour a rolling pin and roll out the dough into a more or less equilateral triangle that is 3/4- to 1-inch thick. The dough will still be ragged and the corners slightly rounded.
• Fold the two bottom tips of the triangle over to meet in the middle, then fold the top down, without overlapping the folded flaps (the dough will look like an envelope). Turn the dough clockwise a quarter turn and roll out it into a rectangle about 1/3 inch thick. (Folding and rolling the dough several times will create the pastry's flaky layers.)
• Fold the two long sides over to meet in the center, without overlapping, then fold the dough in half from top to bottom. Turn the dough clockwise another quarter turn and roll out into another rough triangle. Repeat the folding and rolling process 2 more times, for a total of 3 turns. Tightly wrap the puff pastry in plastic wrap and refrigerate for at least 45 minutes.
• Mix sugar, cinnamon, and remaining kosher salt together in a bowl. Spread 1 cup of the cinnamon sugar into a large rectangle on a large work surface. Place the puff pastry on the center of the cinnamon sugar.
• With a rolling pin, gently roll the pastry out into a large 12x12-inch rectangle about 1/4-inch thick. Sprinkle the top of the rectangle evenly with the remaining cinnamon sugar. Without cutting all the way through the dough, score a line lengthwise down the middle of the puff pastry rectangle with the back of a knife or a ruler. Tightly roll up each long side of the dough to the center line, creating two long rolled spirals that meet in the middle. Gently press the two rolls together in the middle. Cut the rolled pastry crosswise in half and wrap each roll in plastic wrap. Refrigerate for at least 30 minutes (see note).
• Scrape the cinnamon sugar remaining on the work surface into a wide bowl or onto a plate and set aside.
• Preheat the oven to 400 degrees F (200 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• Take one roll at a time from the refrigerator and slice crosswise into 1/2-inch thick slices. Dip both sides of the slices in the remaining cinnamon sugar to coat, and place on the baking sheets, leaving 1 inch between the slices.
• Bake in the preheated oven for 10 to 12 minutes, then switch the baking sheets from top to bottom. Bake until the cookies are golden brown, 8 to 10 minutes more. If they appear to be browning too fast or if the caramel is burning at all, turn the heat down to 375 degrees F (190 degrees C) after the first 10 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the remaining puff pastry and cinnamon sugar.
• Bring the cream to a simmer in a small saucepan. Place the chocolate in a medium bowl and pour the hot cream over it. Let sit for 5 minutes, then stir until smooth.
• If using sprinkles, place them on a small plate. Place a piece of parchment under the cooling rack to catch drips. Dip the top of each cookie into the chocolate and then, if using sprinkles, lightly press the chocolate-dipped side into them, and return to the cooling rack. Let the chocolate set before serving or storing.