Milk Chocolate Palmiers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These milk chocolate palmiers are one of my favorite treats to bake because they come together so quickly. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of elegant, crispy edged cookies that look like you spent hours on them. The chocolate in these beauties isn't just delicious, it's also packed with antioxidants that can help support heart health. Best of all, using simple pantry staples makes this an incredibly budget friendly recipe that doesn't require any fancy equipment or techniques. Your friends will be impressed, and your wallet will thank you.
Ella x
Ingredients
- 200 gbutter
- 400 ggranulated sugar
- 1 eggegg
- 250 gall-purpose flour
- 15 gbaking powder
- 10 gsalt
- 200 gmilk chocolate
- 100 gunsalted butter, softened
- 1 nullpastry brush
- 2 nullbaking sheets
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Tip: Use a pastry brush to grease the parchment paper for easier palmier removal.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer to speed up the process.
- 4
Beat in the egg until fully incorporated.
Tip: Make sure the egg is fully incorporated to avoid a grainy texture.
- 5
Gradually mix in the dry ingredients until a dough forms.
Tip: Don't overmix the dough, as it can become tough.
- 6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: Chill the dough to allow the butter to firm up and make it easier to work with.
- 7
On a lightly floured surface, roll out the dough to a thickness of about 3mm.
Tip: Use a rolling pin to achieve an even thickness.
- 8
Cut the dough into 1cm wide strips.
Tip: Use a ruler or a pastry cutter to achieve straight cuts.
- 9
Heat the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Make sure the chocolate is melted and smooth before coating the palmiers.
- 10
Dip each palmier strip into the melted chocolate, coating both sides evenly.
Tip: Use a spatula to help coat the palmiers evenly.
- 11
Place the coated palmiers on a parchment-lined baking sheet.
Tip: Make sure the palmiers are not overlapping.
- 12
Refrigerate the palmiers for at least 30 minutes to set the chocolate.
Tip: Chill the palmiers to allow the chocolate to set and harden.
- 13
Break the palmiers into individual pieces and serve.
Tip: Serve the palmiers as is or dust with powdered sugar for extra indulgence.
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