Chocolate Palmiers

Ingredients

• 385 g All-purpose flour (sifted)
• 48 g Unsweetened cocoa powder (unsweetened)
• 7 g Salt (table fine, about 1 teaspoon)
• 200 ml Cold water (at room temperature)
• 70 g Melted unsalted butter (gently melted, not browned)
• 250 g High-quality butter for laminating (Brittany or Charentes butter, very cold)
• 150 g Brown sugar (sprinkled over the entire surface before the final fold)

Instructions

1. Melt the unsalted butter

   Place the 70 g of unsalted butter in a small saucepan and melt over low heat until liquid but not colored.

   Time: PT5M

2. Sift the dry ingredients

   In a large bowl, sift the flour and cocoa powder, then add the salt and mix well.

   Time: PT3M

3. Make the dough

   Pour the melted butter over the flour‑cocoa mixture, add the cold water and mix by hand until a homogeneous dough forms. Do not overwork the dough to avoid gluten development.

   Time: PT10M

4. Prepare the butter for laminating

   Place the 250 g butter between two sheets of parchment paper and flatten with the rolling pin into a square about 1 cm thick.

   Time: PT5M

5. First turn – encase the butter

   Place the butter square in the center of the dough, fold the corners to fully encase it, then fold the dough into thirds (simple fold). Wrap everything in plastic wrap and refrigerate for 1 h 30.

   Time: PT5M

6. Second turn – fold into thirds

   Remove the dough, lightly roll it out, fold again into thirds, rewrap and return to the refrigerator for 1 h 30.

   Time: PT5M

7. Third turn – fold into thirds

   Repeat the previous step a second time, then refrigerate for 1 h 30.

   Time: PT5M

8. Fourth turn – fold into thirds

   Make a final fold into thirds, then let rest in the refrigerator for 30 minutes.

   Time: PT5M

9. Incorporate the brown sugar and final rest

   Sprinkle the surface of the dough with brown sugar, lightly roll out, fold into thirds one last time, then refrigerate for 30 minutes.

   Time: PT10M

10. Shape the palmiers

    Roll the dough to 4‑5 mm thickness, draw a central line, fold each half toward the center leaving a 1 cm margin, then fold again into thirds. Cut sections about 1 cm thick with a sharp knife.

    Time: PT15M

11. Room temperature rest

    Place the palmiers on a parchment-lined baking sheet, spaced apart, then let rest for 30 minutes at room temperature.

    Time: PT5M

12. Preheat the oven

    Preheat the oven to 180 °C for about 10 minutes.

    Time: PT10M

    Temperature: 180°C

13. Bake the palmiers

    Place the palmiers in the oven and bake for 20‑25 minutes while monitoring. At halfway, flip each palmier using a small metal triangle for even coloration.

    Time: PT22M

    Temperature: 180°C

14. Cooling

    Remove the sheet, transfer the palmiers to a cooling rack and let cool completely before serving.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g