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