Ginger and Dark Chocolate Palmiers

We absolutely love using ginger and these palmiers make the perfect excuse to indulge!



We think ginger and dark chocolate are perfect together so when we struck on the idea of these palmiers, we knew we had to make them! We’ve made palmiers on the blog once before as part of our GBBO series last year when we made some parma ham, cheese and wholegrain mustard savoury ones!



If you really want to make your own puff pastry, then we aren’t going to stop you, we even have a recipe for it here. But we just go for shop bought, it make this recipe a really nice and easy one to throw together. Start by rolling out your pastry so that it’s nice and thin – about 2-3mm.


Then you need to spread the fillings over it. We chose to put the stem ginger down first so that the sugar and ground ginger have something to stick to when you sprinkle them over. Once you’ve done that, it’s best to press the filling ingredients down slightly so they don’t fall off when you’re rolling up the pastry. To create the roll, start by folding in about 1cm on each side, then fold that over – no need to make it a particularly tight fold. Then fold over again, when you’ve done that on each side there should just be a small gap in the middle allowing you to fold in half to put the to sides of rolled pastry together.


Cut the rolled pastry into about 0.75cm slices, them place on a baking sheet – remember the pastry will puff up so leave plenty of room between each once – about 5cm. Then bake at 200c for 25 mins so they turn nice and crisp and golden brown. Then allow to cool and drizzle over the dark chocolate. We used a piping bag to do this just so that we had a little more control over the drizzling!



Ginger and Dark Chocolate Palmiers
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Ingredients
  1. 375g puff pastry
  2. 100g brown sugar
  3. 1 tsp ground ginger
  4. 3 balls stem ginger (about 40-50g)
  5. 100g melted dark chocolate to decorate
Instructions
  1. Finely slice the stem ginger.
  2. Roll out the pastry to about 2-3mm thick in a 25x40cm rectangle.
  3. Spread the stem ginger pieces evenly over the pastry.
  4. Then sprinkle over the brown sugar and ginger to evenly cover the pastry. Press down to push the ginger and sugar into the pastry.
  5. Roll up the pastry from each side by folding in 3 times so that you meet in the middle, the fold in half so that the 2 rolled sides are together.
  6. Slice into about 0.75cm pieces and place onto a baking tray.
  7. Bake at 200c from 25 mins or until golden brown and crispy.
  8. Once cooled, drizzle over the melted dark chocolate.
Baking a Mess http://www.bakingamess.co.uk/

 



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