Chilli Chocolate Palmiers

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

   Tip: Use a baking tray with a non-stick surface to prevent the palmiers from sticking.

2. 2

   Make the palmiers pastry dough according to the package instructions and set aside.

   Tip: Make sure to knead the dough thoroughly to get the right consistency.

3. 3

   In a double boiler, melt the dark chocolate and butter together over low heat, stirring occasionally.

   Tip: Be patient and let the chocolate melt slowly, it will help to get a smooth and creamy texture.

4. 4

   Remove the melted chocolate mixture from the heat and stir in the chilli flakes, cocoa powder, baking powder, salt, and granulated sugar.

   Tip: Let the mixture cool down slightly before adding the eggs and vanilla extract.

5. 5

   Beat in the eggs and vanilla extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl to get all the ingredients incorporated.

6. 6

   Roll out the palmiers pastry dough to a thickness of about 3mm.

   Tip: Make sure to roll it evenly to get the right thickness.

7. 7

   Cut the palmiers pastry dough into long strips, about 5cm wide.

   Tip: Make sure to cut them evenly to get the right size.

8. 8

   Place the palmiers strips on the prepared baking tray, leaving about 1cm of space between each strip.

   Tip: Make sure to place them close together to get the right caramelization.

9. 9

   Pour the chocolate and chilli mixture onto the palmiers strips, leaving a 1cm border around each strip.

   Tip: Make sure to pour it evenly to get the right amount of chocolate on each palmier.

10. 10

    Bake the palmiers for 20-25 minutes or until they are golden brown and crispy.

    Tip: Make sure to keep an eye on them to get the right level of crispiness.

11. 11

    Remove the palmiers from the oven and let them cool down completely on a wire rack.

    Tip: Make sure to let them cool down completely to get the right texture.