Chocolate palmier

120 min

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Strong flour 0.063 kg

Plain flour 0.063 kg

Water 0.065 l

Table salt 2.5 g

Sugar 0.025 kg

Margarine puff pastry 0.094 kg

Fondant 0.025 kg

Dark chocolate coating 0.025 kg

Elaboration

Prepare the dough block by mixing the medium-strength flour, cold water, and salt in the mixer for 10 minutes until a homogeneous dough is obtained.
Let it rest for 15 minutes at room temperature, covered with plastic wrap.
Roll out the dough block and incorporate the puff pastry margarine, ensuring both have a similar texture.
Enclose the fat within the dough block and roll it out using a rolling pin, giving it 6 turns: start with a double turn, then a single turn, and repeat both.
Let it rest for about 15 minutes between each turn.
Once the six turns are completed, roll the dough out to a thickness of half a centimeter and cut to the desired size and shape.
Bake at 225 °C, lowering to 210 °C if necessary, using a 3/4/3 oven setting with the vent open.
Decorate with a layer of chocolate fondant.

Nutritional information (1 portion)

Energy

299.7

kcal

Carbohydrates

31.91

Proteins

2.77

Lipids

17.56

Sugars 4.75 g

Salt (Sodium) 344.25 mg

Folic acid 5.5 ug

Vitamin C 0.0 g

Vitamin A 0.1 ug

Zinc 0.38 mg

Iron 0.91 mg

Calcium 9.15 mg

Cholesterol 21.71 mg

Polyunsaturated fatty acids 7.24 g

Monounsaturated fatty acids 4.67 g

Saturates 5.25 g

Fiber 1.4 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.