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Chocolate Palmiers
Flaky chocolate palmiers, lightly caramelized with brown sugar, made from homemade puff pastry. A crunchy and indulgent French pastry, perfect for a snack or to accompany coffee.
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Critical Success Points
- • Encase the butter without piercing it
- • Do not overwork the dough to avoid gluten development
- • Observe the refrigeration rest times (1 h 30 x3, then 30 min)
- • Sprinkle the brown sugar before the final fold for uniform caramelization
- • Flip the palmiers at halfway cooking for even coloration
Safety Warnings
- • Handle melted butter carefully to avoid burns
- • Use a sharp knife to avoid slips
- • Be careful of the oven heat (180 °C)
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