Palmiers of Orange and Chocolate

Ananás e Hortelã
Palmiers of Orange and Chocolate


Palmiers, otherwise known as "elephant ears," are easy to prepare despite their fancy French name and curlicue appearance. In fact, once you've prepared your first batch, you'll likely look for opportunities to make them again and again. They're made with store-bought puff pastry that's sprinkled with sugar and grated orangze zest, then rolled up into a log and sliced into uniform pieces. After baking, the pastries are dipped in melted dark chocolate to coat halfway.


1 sheet puff pastry
100 grams sugar
2 orange
100 grams dark chocolate


1Preheat oven to 400°F.
2Line a baking sheet with parchment paper and grease lightly.
3In a bowl, combine the sugar and orange zest with fingertips, until mixture resembles wet sand.
4Lay the pastry flat and spread half the sugar mixture over top.
5Fold and repeat the process with the remaining sugar.
6Roll the pastry from each end to meet in the center, creating Palmier shape.
7Cut into 1 cm thick slices and placed on the baking sheet. Bake until golden brown.
8Melt the chocolate in a double boiler.
9Dip baked Palmiers in the chocolate.
10Place on cooling rack or parchment paper until the chocolate sets.
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