How to make chocolate palmeras at home

Perhaps one of the first sweet memories one has as a child is clutching a stupendous chocolate palm. Savoring its burnt edges, for which my classmates would become my friends in a matter of seconds, I would watch them salivate with envy.

I don’t know anyone who doesn’t like puff pastry palmeras. It is true that, years ago, the choice was between “with or without chocolate”, and now, to the delight of the most exquisite, we can also find them with lemon, egg yolk, white chocolate and even strawberry.

Finding a good palm tree is not an easy task. There are some, but not so many really good ones.

History of chocolate palm trees

At the time of writing this article, I wondered if there was really an interesting history about chocolate palmeras, or if it was rather an invention brought to us by the new times of gastronomic splendor. To my content, the chocolate palm tree has a history that dates back to the 17th century.

They were created in France in 1645 by a pastry apprentice named Claude Gellé, thanks to a mistake. The boy wanted to bake bread for his sick father. He had been instructed to follow a diet of water, butter and flour (I don’t know who the doctor was, but he must not have been very popular). The apprentice made a dough with these ingredients, folded it over and over again, and molded it into the shape of a loaf. When he baked it, he was surprised to see how the dough rose and the result was surprisingly good.

In view of the result, he perfected his recipe, achieving great success. Years later he worked in Florence in the pastry shop of the Mosca Brothers, who claimed the invention of the puff pastry.

In its beginnings, the “palmier” or “palmier” was prepared with a thin puff pastry dough, sprinkled with sugar and baked in the oven. Chocolate and other additives came later, and have managed to further increase its popularity, since chocolate brings a softness and sweetness that contrasts perfectly with the crunchy texture of the puff pastry. The mixture of flavors and textures makes chocolate palmeras an irresistible and addictive sweet.

Homemade chocolate palmiers recipe

Ingredients:

• 1 rectangular puff pastry sheet
• White sugar (to taste)
• 200 grams of chocolate for melting (you can choose between dark, milk or white chocolate)

Instructions:

• Preheat the oven to 200°C and line the baking tray with baking paper.
• Sprinkle a flat surface with white sugar and spread the puff pastry sheet on top. Then sprinkle more sugar on top of the puff pastry.
• With a rolling pin, lightly press the sugar onto the puff pastry dough to help it adhere.
• Fold each long end of the puff pastry toward the center, forming a double roll with a layer of sugar in the middle.
• Cut approximately 1.5 cm thick slices from the dough roll and place them on the prepared baking sheet, leaving space between them so they can expand while baking.
• Bake the palms in the preheated oven for about 12-15 minutes, or until golden brown and crispy.
• Remove the palms from the oven and let them cool completely on a wire rack.
• Meanwhile, melt the chocolate to melt in a heatproof bowl, either using the microwave in short intervals of time and stirring each time, or in a bain-marie.
• Once the chocolate is completely melted and smooth, partially dip each palm into the melted chocolate, making sure they are completely covered in a generous layer.
• Place the chocolate-covered palms on a rack or a tray lined with baking paper to allow the chocolate to harden.

Once the chocolate has solidified, the chocolate palmeras are ready to be enjoyed. You can serve them immediately or store them in an airtight container to enjoy later.

As you can see, it’s not complicated to make at home, but if you really want to try a great chocolate palmera fresh from the bakery, at Casa Mira you can find some of the best traditional sweets in Madrid. Come and try them in our stores in the center of the capital, or you can also find them in our online store.