I’m a little behind on my GBBO baking, but I’ve managed to come up with these chocolate and pecan palmiers. I know they made savoury ones on the show, but I’m all about sweet fillings. I actually borrowed this filling from my chocolate babka in week 3. I enjoyed it so much that I thought it was worth recycling and using again.
So, the GBBO winner was announced this week. Big congratulations to Candice! She really did come up with some fantastic bakes, very creative. My favourite had to be her Gingerbread Pub. The detail she went to was brilliant – right down to the pub carpet! I have to admit though, I was Team Jane. She provided great entertainment and was consistent all along. I really thought she might have just pipped Candice to the post with that double handshake from Paul for her meringue. But it wasn’t to be in the end. I really enjoyed the series and am intrigued to see what Channel 4 will do with the show next time.
Anyway, back to the palmiers! This recipe makes around 33 individual biscuits – perfect if you’re hosting a party as they’re so, so easy to make. Well they are if you cheat a little and buy your puff pastry, like I did. Shop bought pastry is so good these days that it seems a shame to spend hours trying to perfect the perfect puff pastry when you can simply unroll and it’s ready! When they’re done, you should be able to see that lovely swirl and all your many layers of pastry as well.
1x 320g Jus-Rol puff pastry sheet
150g dark chocolate (I used 75% cocoa solids), broken in to pieces
50g light brown muscovado sugar
75g pecans, chopped
Begin by unrolling your puff pastry sheet, leaving on the paper, and setting aside.
Now make your filling by blending your chocolate and sugar together until in small pieces. Then add your pecans and pulse until these are also in small pieces. Your mix should look something like this…
Spread your filling on top of your puff pastry. Make sure you spread it right to the edges.
To ensure your filling stays in place, use a rolling pin to lightly stick it to the pastry.
Now your need to roll your pastry up to create the lovely leaf shape of a palmier. Roll from each long side so that it meets in the middle.
Now your pastry needs to chill. This just ensures it keeps it’s shape while cooking. Roll the pastry back up in the paper it’s on and chill in the freezer for 20 minutes.
Meanwhile, heat your oven to 180°C.
After 20 minutes, remove your palmier pastry from the freezer and cut into slices just smaller than 1cm.
Spread them out on your baking tray as they will expand a little and you don’t want them sticking together!
Bake for 12-15 minutes until golden brown.
Enjoy! I’m off to create a Halloween bake! X