Milk Chocolate Palmiers

Instructions

1. 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. 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. 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. 4

   Beat in the egg until fully incorporated.

   Tip: Make sure the egg is fully incorporated to avoid a grainy texture.

5. 5

   Gradually mix in the dry ingredients until a dough forms.

   Tip: Don't overmix the dough, as it can become tough.

6. 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. 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. 8

   Cut the dough into 1cm wide strips.

   Tip: Use a ruler or a pastry cutter to achieve straight cuts.

9. 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. 10

    Dip each palmier strip into the melted chocolate, coating both sides evenly.

    Tip: Use a spatula to help coat the palmiers evenly.

11. 11

    Place the coated palmiers on a parchment-lined baking sheet.

    Tip: Make sure the palmiers are not overlapping.

12. 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. 13

    Break the palmiers into individual pieces and serve.

    Tip: Serve the palmiers as is or dust with powdered sugar for extra indulgence.