1 ready-rolled puff pastry sheet
(approx 25cm X 25cm)
100g dark chocolate
3 teaspoons The Chia Co. chia seeds
1 egg, lightly beaten
1. Prepare one 25cm x 25cm square of puff
pastry on a clean dry surface.
2. Using a grater or microplane grate the
oranges and 30g of the chocolate over
the puff pastry to completely cover and
sprinkle over the chia seeds evenly.
3. Take opposite edges of the pastry and
roll them towards each other to meet in
the middle. Brush a little egg down the
centre to stick the two halves together.
Carefully place onto a tray and put in the
fridge for at least 30 minutes to chill and
4. Preheat the oven to 200C/400F.
5. Remove the roll from the fridge and,
using a sharp knife, slice it into 1cm
pieces. Lay each piece on a lined baking
tray. Brush with the beaten egg. Bake in
the oven for 15 minutes until crisp and
6. Remove the palmiers from the oven.
7. While palmers are cooling, melt
chocolate over a double boiler. To do this
add an inch of water to a small pot, bring
to a low simmer, sit a metal bowl on top,
careful to not have the water touching
the bowl, add chocolate to melt. Dip half
of the palmiers in the melted chocolate.
8. Serve and enjoy.
Looking to make a vegan version? Replace
the egg with olive oil spray and use vegan
pastry sheets and vegan chocolate.
For more recipes click here- https://tinyurl.com/BAMJune2019