Palmier filled with cocoa cream
The palmier filled with cocoa cream is a perfect option for those looking for an easy, crispy dessert with an irresistible touch of chocolate.
- 1 lámina de masa de hojaldre rectangular
- 4 cdas de crema de cacao
- 1 cda de mantequilla derretida
- 2 cdas de azúcar morena
- 1 cdita de esencia de vainilla
- 1 pizca de sal
- Azúcar glas opcional para decorar
- Precalienta el horno a 200 °C.
- Extiende la masa de hojaldre sobre una superficie limpia.
- Unta la crema de cacao dejando un pequeño borde libre en los extremos.
- Agrega unas gotas de vainilla y una pizca de sal para potenciar el sabor.
- Enrolla ambos lados largos de la masa hacia el centro hasta que se encuentren.
- Lleva el rollo al congelador durante 10 minutos para facilitar el corte.
- Corta porciones de aproximadamente 1,5 cm de grosor.
- Coloca las palmeras en una bandeja con papel para hornear.
- Pincela con mantequilla y espolvorea azúcar morena por encima.
- Hornea entre 15 y 18 minutos o hasta que estén doradas y crujientes.
- Deja reposar unos minutos antes de servir y decora con azúcar glas si deseas.
To prepare this recipe you'll need just a few ingredients: puff pastry, chocolate spread, butter, brown sugar, and a touch of vanilla. The result is palmiers that are caramelized on the outside and tender on the inside, with an intense and delicious flavor that both children and adults love.
How to make a palmier filled with cocoa cream
- 2 people
- 420 Kcal
- 1 sheet of rectangular puff pastry dough
- 4 tbsp of cocoa cream
- 1 tbsp of melted butter
- 2 tbsp of brown sugar
- 1 tsp vanilla extract
- 1 pinch of salt
- Optional icing sugar for decoration
- Preheat the oven to 200°C.
- Roll out the puff pastry dough on a clean surface.
- Spread the cocoa cream leaving a small free border at the ends.
- Add a few drops of vanilla and a pinch of salt to enhance the flavor.
- Roll both long sides of the dough towards the center until they meet.
- Place the roll in the freezer for 10 minutes to make cutting easier.
- Cut portions approximately 1.5 cm thick.
- Place the palmiers on a baking tray lined with baking paper.
- Brush with butter and sprinkle brown sugar on top.
- Bake for 15-18 minutes or until golden brown and crispy.
- Let it rest for a few minutes before serving and decorate with icing sugar if desired.
Tips for making this delicious palmier filled with cocoa cream
- Use cold puff pastry so that it better preserves the layers.
- Don't put in too much filling to prevent it from spilling out during baking.
- Freezing for a few minutes before cutting helps to maintain the shape.
- Use waxed paper to prevent them from sticking together.
- Leave space between each palm tree because they grow in the oven.
- Brown sugar gives a more caramelized finish.
- Do not open the oven constantly to maintain the temperature.
- If you want more texture, add crushed hazelnuts to the filling.
- Let it cool slightly before eating so the filling can settle.
Which cocoa cream is best for palm trees?
You can use any good quality, smooth cocoa spread. Versions with hazelnuts offer a richer, creamier flavor.
How to prevent puff pastry from remaining raw?
It is important to bake in a well preheated oven and not to overfill the dough.
Can you make chocolate palmiers in an air fryer?
Yes, you can cook them in an air fryer at 180°C for 10 to 12 minutes, watching to make sure they don't burn.
How to preserve indoor palm trees?
Store them in an airtight container at room temperature for up to two days to maintain their texture.
