Chocolate Palmiers

When I made the daring bakers challenge there was plenty of puffpastry left over. And as everyone said, homemade puffpastry is valuable. It tastes so much better then store bought and even though mine wasn't perfect it was still really tasty! There are so many things you can do with puffpastry, but I had never done any of them. Puffpastry was new for me. And that is one of the main things I like about the daring kitchen, you use ingredients and techniques that might be completely new for you.

So I went looking for an easy recipe that was going to be tasty and sweet. With me having a sweet tooth, I went to google and quickly found several recipe's and movies on how to make chocolate palmiers. These little hart shaped cookies are really delicious and I'll eat these anytime! They are baked until the sugar thats on and in them is caramelized. Which makes them absolutely yummy!

Palmiers
Ingredients
250 gram of puff pastry
130 gram of sugar
3 tablespoons of cocoapowder

Method
1. Preheat the oven to 170 degrees Celcius. Line a large baking tray with parchment paper and set aside.
2. Mix the sugar and the cocoa powder.
3. Sprinkle about half of the sugar mixture over the work surface and place the pastry on top. Sprinkle the other half of the sugar mixture over the puff pastry. Try to leave some sugar for later. With your rolling pin gently press the sugar into the pastry.
4. Roll out the pastry a bit more so it is in a nice square shape. Turn the pastry over often to make sure most of the sugar goes into the pastry. Fold the top and bottom edges of the pastry about a third of the way toward the center, then fold each edge over again, leaving about 1 cm space in the center. Finally, fold one side over the other making a long narrow pastry rectangle with 6 layers.
5. Cut off the edges of the pastry and discard. Cut the remaining pastry into slices about 1 centimeter thick. If you had any sugar left over dip the cut edges into the mixture. Gently press the bottom of the palmier together and open the top bit a bit. This will make a nicer palmier shape. Place the slices, with the cut side down onto the baking tray and refrigerate for about 30 minutes. Make sure there is enough room between the palmiers as they will expand quite a bit.
6. When the pastry is nice and cold again, and the oven is properly preheated put the palmiers into the middle of the oven and bake for 20 minutes or untill the sugar is fully caramelized. Take them out of the oven and place on a cooling rack. They are tasty both hot or cold. Enjoy!