Name: Cinnamon and orange palmiers with chocolate and coffee
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 16
Ingredients: 180 gm caster sugar; 1 tsp ground cinnamon; Finely grated zest of 1 orange, plus extra to serve (optional); 2 375 gm sheet butter puff pastry, thawed (we use Carême); 20 gm melted butter; Coffee beans and roast macadamias, for grating; SPICED RUM-CHOCOLATE DRIZZLE; 100 gm dark chocolate (55% cocoa solids), finely chopped; 20 gm unsalted butter, chopped; 1½ tsp Spiced Rum or Grand Marnier

Flaky pastry, warming cinnamon and citrus make these palmiers irresistible, while a glossy chocolate and coffee drizzle takes them firmly into dessert territory.

Flavour swap: We’ve gone for a classic combination of cinnamon and orange to flavour these palmiers, but grapefruit and fennel seed or lemon and cardamom would work too.

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Ingredients

180 gm caster sugar

1 tsp ground cinnamon

Finely grated zest of 1 orange, plus extra to serve (optional)

2 375 gm sheet butter puff pastry, thawed (we use Carême)

20 gm melted butter

Coffee beans and roast macadamias, for grating

SPICED RUM-CHOCOLATE DRIZZLE

100 gm dark chocolate (55% cocoa solids), finely chopped

20 gm unsalted butter, chopped

1½ tsp Spiced Rum or Grand Marnier

Method

Preheat oven to 220°C fan-forced. Combine sugar, cinnamon and zest in a bowl, mix well; set aside. Brush a pastry sheet with melted butter, scatter with half the sugar mixture. Place remaining pastry sheet on top and repeat with extra butter and sugar. Roll the 2 short sides inwards to meet in centre. Transfer to a tray; freeze to firm (20 minutes).

Trim ends of pastry, then slice into 1.5cm-thick pieces and place on baking trays lined with baking paper, leaving about 5cm in between each, and bake, swapping and turning trays partway through to cook evenly, until light golden (8-10 minutes). Remove from oven, carefully flip over palmiers (be careful, the molten sugar is very hot), then return to oven until bases are glazed and caramelised (6-10 minutes). Cool slightly on trays.

For drizzle, stir chocolate and butter in a bowl over saucepan of simmering water until melted (1-2 minutes). Stir in rum. Transfer to piping bag and pipe over palmiers.

Finely grate over coffee beans, macadamia and orange zest. Stand for 10 minutes, then serve. Palmiers are best served on day of making.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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