Puff pastry rolled tight around chopped chocolate and caramelized almonds bakes up golden and crisp: the Almonds Chocolate Bar from Comptoir du Cacao, made with pure cocoa butter, gives twenty palmiers the crunch of its golden almonds.
Makes 20 · 25 min + 15 min baking
Ingredients
- 1 sheet of puff pastry
- 2 tbsp sugar
- 3.2 oz (90 g) Almonds Chocolate Bar (Comptoir du Cacao), finely chopped
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out 1 sheet of puff pastry, sprinkle with 2 tbsp sugar and the Almonds chocolate bar (3.2 oz / 90 g), finely chopped, then press lightly.
- Roll two opposite sides tightly toward the center until they meet, then chill for 10 minutes.
- Cut into 20 slices, lay them flat on the baking sheet and bake for 12 to 15 minutes, until golden.
- Let cool on a rack before serving.
The star of this recipe: Almonds Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
