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Chocolate-Dipped Rye Palmiers Recipe

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★★★★★

4.5 from 75 reviews

Delight in the elegant and crispy Chocolate-Dipped Rye Palmiers, a sophisticated twist on classic French puff pastry treats. These flaky, buttery rye puff pastry palmiers are coated with caramelized sugar and dipped in rich bittersweet chocolate, making them a perfect indulgent snack or dessert for any occasion.

Ingredients

Scale

Pastry

  • 1 batch Rye Puff Pastry, prepared and chilled
  • 1/2 cup (99g) granulated sugar

Chocolate Coating

  • 1 1/2 cups (255g) bittersweet chocolate wafers, chopped

Instructions

  1. Soften the Pastry: Remove the rye puff pastry from the refrigerator and let it sit at room temperature for 10 to 15 minutes until it becomes pliable but remains cool.
  2. Prepare Sugared Surface: Dust a large work surface with about two-thirds (66g) of the granulated sugar. Unwrap the pastry and place it on the sugared surface.
  3. Sugar the Dough Top: Sprinkle the remaining sugar evenly over the top of the dough. Roll out the dough into a 12-inch square, trimming any uneven edges with a sharp knife.
  4. Fold the Dough: Fold the top and bottom edges 1 1/2 inches toward the center, then repeat the folds so the edges meet in the center again. Finally, fold the top edge down to meet the bottom edge, creating eight layers of pastry.
  5. Chill the Dough: Wrap the folded pastry and refrigerate for 20 minutes to firm up the layers.
  6. Preheat Oven and Prepare Sheets: Preheat the oven to 450°F, positioning one rack in the top third and another in the bottom third. Line two baking sheets with parchment paper.
  7. Slice Palmiers: Remove the pastry from the fridge, place on a cutting board, and slice into 3/8 inch-wide pieces using a sharp knife.
  8. Arrange on Baking Sheets: Place the sliced palmiers cut side up on the prepared baking sheets, spacing them 2 inches apart.
  9. First Bake: Bake the palmiers for 6 to 8 minutes until the sugar on the bottom begins to brown.
  10. Flip and Rotate: Remove from the oven, carefully flip each palmier with a spatula or fork. Rotate the pans 180 degrees and switch racks (top pan to bottom, bottom pan to top).
  11. Second Bake: Bake for an additional 5 to 7 minutes until the second side is lightly browned. Monitor closely to avoid burning.
  12. Cool the Palmiers: Transfer baked palmiers to a cooling rack to crisp up while tempering the chocolate.
  13. Temper the Chocolate: Place 1 cup (170g) of the chopped chocolate in a double boiler over medium heat. Melt the chocolate halfway, stirring regularly and keeping temperature below 122°F. Remove from heat, add 1 tablespoon of remaining chopped chocolate, stir until melted, then add the rest gradually until the chocolate cools to between 86°F and 90°F.
  14. Dip the Palmiers: Dip each palmier halfway into the tempered chocolate. Tap gently on the bowl edge to remove excess chocolate and place on a cooling rack.
  15. Repeat Dipping: Continue dipping all palmiers until coated.
  16. Set Chocolate: Allow the chocolate to fully set before serving.
  17. Storage: Store the chocolate-dipped palmiers wrapped at room temperature for several days. For longer storage, freeze undipped palmiers.

Notes

  • Ensure the puff pastry is cold but pliable to prevent sticking and tearing during rolling and folding.
  • When tempering chocolate, careful temperature monitoring is key to achieve a glossy finish and proper snap.
  • If you prefer a sweeter or different chocolate coating, milk or white chocolate can be substituted, adjusting tempering accordingly.
  • Handle palmiers carefully after baking as they are delicate and crisp.
  • Undipped palmiers freeze well, making them convenient for make-ahead treats.

Keywords: Chocolate-dipped, rye palmiers, puff pastry, bittersweet chocolate, French pastry, baked desserts, elegant snacks

Find it online: https://thefoodrecipe.com/chocolate-dipped-rye-palmiers-recipe/