Chocolate palmiers from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 306) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 27, 2018

    I made a very small batch with 250g of the book's chocolate puff pastry to test it out, using the trimmings from squaring off the block of dough. Considering the scraggly pieces I used, I was quite happy with the results: multiple paper-thin layers of crisp pastry that was amazingly chocolate-y for how little cocoa powder went into the dough. Crunchy caramelized sugar added just the right amount of sweetness. Note: Ignore the instructions in step 2 to roll the dough in flour and skip to step 3 where you're instructed to roll it in sugar. Also, for full batch of dough, recipe yield should be 60.

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