Recipe: Double Chocolate Palmiers
Homemade palmiers will make you feel like you really got away with a dessert that looks far fancier than it is to make. That is the power of puff pastry, friends. We’re taking the classic cookie and doubling down on the chocolate, which has us feeling like these are actually the ultimate fast and fancy dessert. Next time afternoon tea needs something special or you’re in charge of dessert and want to bring cookies, remember this recipe. It’s a good trick to have up your sleeve.
Chocolate Makes Classic Palmiers Even Better
Not one, but two doses of chocolate are the simple twist that make beloved palmiers even better. And because we’re adamant about keeping these fast and fancy, these chocolate-dipped treats are still super simple to make.
Start with purchased dough and sprinkle over sugar and cocoa powder. This will create a chocolatey spiral in each cookie. Once they’re baked, dip a portion of the cookie in melted chocolate let them stand until it sets. See! Easy.
5 Recipes for Fast and Fancy Baking
Fast and fancy baking is your secret weapon for creating stunning sweet treats that are deceptively easy to pull together. This week we’re sharing five pretty spring desserts that will make you feel like a total baking whiz. Each one is impressive enough for celebration but doesn’t require any elaborate ingredients or techniques. Along the way, we’re sharing tips and tricks to make baking these fancy-looking desserts a breeze.
Double Chocolate Palmiers
Makes12 to 15
- 3/4 cup
demarara sugar, divided
- 1 tablespoon
unsweetened natural cocoa powder
(14-ounce) package frozen puff pastry (preferably all-butter) or homemade, thawed in the refrigerator
- 4 ounces
chopped semisweet or bittersweet chocolate or chocolate chips
Arrange 2 racks to divide the oven into thirds and heat to 375°F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
Spread half of the sugar on a work surface in an even layer. Place the puff pastry on the sugared surface. Using a rolling pin, roll the puff pastry to a square about 1/8-inch thick. Sprinkle the cocoa powder in an even layer over the dough. Use your hands to spread and press the powder into the dough. Sprinkle the remaining sugar over the cocoa powder in an even layer.
Starting from the left side, tightly roll the dough to the middle. Repeat rolling from the right side to meet in the middle. Roll the log in any of the remaining sugar on the work surface.
Cut the log crosswise into 1-inch wide pieces. Place cut-side up on the baking sheet about 2 inches apart. Bake for 8 minutes. Rotate the baking sheets between racks and from front to back and bake until the palmiers are golden-brown, 7 to 10 minutes more.
Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Melt the chocolate in the microwave in 20-second bursts, stirring between bursts, or a double boiler until smooth. Dip each palmier partway in the melted chocolate, then place on a parchment or wax paper-lined baking sheet to set.
Storage: Palmiers are best the day they are made, but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.