Recipe Caramel and raspberry chocolate palmiers : Practical and Delicious

Recipe Caramel and raspberry chocolate palmiers : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caramel and raspberry chocolate palmiers. You are currently reading Recipe Caramel and raspberry chocolate palmiers : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Caramel and raspberry chocolate palmiers requires 30m, cook 20m and serve 48. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

We've added new flavours to these French pastry bites, then dunked them in choc!

Ingredients:

7 Ingredients

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  2 sheets frozen puff pastry, partially thawed
  
  
  


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  1 heaped tbsp raspberry jam
  
  
  


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  1 heaped tbsp caramel spread
  
  
  


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  Pinch of salt
  
  
  


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  35g (1/3 cup) desiccated coconut
  
  
  


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  60g white chocolate, melted
  
  
  


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  60g dark chocolate, melted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 210C/190C fan forced and line 2 baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Place pastry sheets on a work surface. Spread 1 pastry sheet with the jam. Combine caramel and salt in a bowl and spread over the remaining pastry sheet. Sprinkle half the coconut over the jam and the remaining coconut over the caramel.
  
  
  


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  Step 3
  
  
  
  
  Working with 1 of the pastry sheets, fold 2 opposite sides of the pastry into the centre of the sheet. Repeat folding in sides. Fold completely in half lengthways to form a log.
  
  
  


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  Step 4
  
  
  
  
  Cut crossways into 1cm-thick slices. Place, cut-side up, on prepared trays, allowing room for spreading. Repeat with remaining pastry sheet. Bake for 15-20 minutes or until golden and crisp. Cool completely on trays.
  
  
  


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  Step 5
  
  
  
  
  Spread white chocolate over the base of half the raspberry palmiers. Dip the remaining half in white chocolate. Spread dark chocolate over half the caramel palmiers. Dip the remaining half in dark chocolate. Place in the fridge for 10 minutes to set.
  
  
  

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