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Caramel and raspberry chocolate palmiers
Caramel and raspberry chocolate palmiers
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevated French pastry bites with new flavors, dipped in chocolate for a delightful twist!
Ingredients:
  • 2 sheets frozen puff pastry, partially thawed
  • 1 heaped tbsp raspberry jam
  • 1 heaped tbsp caramel spread
  • Pinch of salt
  • 35g (1/3 cup) desiccated coconut
  • 60g white chocolate, melted
  • 60g dark chocolate, melted
Instructions:
  • Preheat your oven to 210C (190C fan forced) and prepare 2 baking trays by lining them with baking paper.
  • Lay out pastry sheets. Spread one with jam and the other with caramel mixed with salt. Sprinkle half the coconut over jam and the rest over caramel.
  • Take one pastry sheet and fold two opposite sides towards the center. Repeat the folding process with the remaining sides. Then, fold the pastry in half lengthwise to create a log shape.
  • Slice the pastry crossways into 1cm-thick slices and place them cut-side up on prepared trays, making sure to leave room for spreading. Repeat with the remaining pastry sheet. Bake for 15-20 minutes until golden and crisp. Let them cool completely on the trays.
  • - Coat half of the raspberry palmiers with white chocolate, and dip the other half in white chocolate. - Likewise, coat half of the caramel palmiers with dark chocolate, and dip the other half in dark chocolate. - Chill in the fridge for 10 minutes to allow the chocolate to set.

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