Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Nut and nougat filling
Palmiers
How it's done
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Nut and nougat filling
Puree the nuts, cocoa powder and maple syrup in a food processor until the mixture is creamy (approx. 5 mins. per batch).
Palmiers
Roll out the dough on a lightly sugared surface, spread with the nut and nougat filling. Roll the two long edges of the pastry into the middle, chill for approx. 10 mins. Cut the roll into approx. 7 mm slices. Place the palmiers on a baking tray lined with baking paper, sprinkle with sugar.
To bake
Approx. 16 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave the palmiers to cool on a rack.
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