Master chocolatier Christine Taylor is back, creating sweet treats for celebrities. Keeley Bolger reports
Makes about 20 palmiers
Ingredients:
Plain flour, for rolling out the pastry
Ready-rolled puff pastry
50g milk chocolate
2tsp cinnamon, or other spices according to taste
2tsp caster sugar
Egg or milk to glaze
Method:
HEAT oven to 220C/200C fan/gas mark 6. Roll out the sheet of puff pastry on a well-floured surface until you have a rectangle about the thickness of a £1 coin. Grate the chocolate over it and add the cinnamon, or other spices, and the sugar.
With the short end facing you, roll one long side of the pastry like a Swiss roll from one side to the middle then repeat, rolling from the other side to the middle, so that you have two tight rolls that sit next to each other, joined. Brush with egg or milk.
If you have time, chill in the fridge for 20 minutes to make it easier to cut and then slice into 1cm slices and pull the ends out like a tulip. Place the slices flat on a baking sheet, well apart, and bake for ten minutes, or until golden brown. Allow to cool before eating.
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