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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.